Japanese Ramen from Scratch

Ingredients

• 2 lb Pork Backbones (rinsed and trimmed)
• 1 lb Pork Feet (cleaned)
• 1 large Onion (quartered)
• 5 pieces Dried Shiitake Mushrooms (soaked 20 min then sliced)
• 4 pieces Chicken Feet (cleaned)
• 6 cloves Garlic Cloves (for black garlic oil)
• 0.25 cup Vegetable Oil (neutral oil for black garlic oil)
• 0.5 cup Soy Sauce (for shoyu tare)
• 0.5 cup Mirin (sweet rice wine)
• 0.5 cup Brown Sugar (packed)
• 4 stalks Green Onions (chopped, divided for tare and garnish)
• 1 tsp Fresh Ginger (grated)
• 1 lb Pork Belly (long slab, skin on)
• 1 cup Water (for chashu) (tap water)
• 0.5 cup Soy Sauce (for chashu)
• 0.5 cup Mirin (for chashu)
• 0.5 cup Brown Sugar (for chashu)
• 2 packs Ramen Noodles (store‑bought) (≈200 g each)
• 0.25 cup Bamboo Shoots (sliced)
• 0.25 cup Corn Kernels (fresh or frozen)
• 1 sheet Nori Seaweed (cut into strips)
• 2 tbsp Additional Black Garlic Oil (for drizzling)

Instructions

1. Blanch the Bones

   Rinse pork backbones and pork feet under cold water, then place them in a large pot with cold water. Bring to a boil and cook for 10 minutes to remove impurities. Drain, discard the water, and rinse the bones again.

   Time: PT10M

   Temperature: Boiling

2. Build the Broth

   Return the cleaned bones to the pot, add fresh water to cover, then add the pork feet, quartered onion, soaked shiitake mushrooms, and chicken feet. Bring to a rapid boil, then reduce to a gentle simmer and cook on high heat for 6 hours, skimming fat occasionally. After 6 hours, lower the heat to medium‑low and let it simmer overnight (about 12 hours) until the broth is rich and milky.

   Time: PT18H

   Temperature: Simmer

3. Make Black Garlic Oil

   Heat a small skillet over medium heat, add the garlic cloves and enough vegetable oil to cover them. Fry until the cloves turn black and fragrant (about 5‑7 minutes). Transfer the blackened garlic and oil to a blender, add an extra splash of oil for a smoother consistency, and blend until smooth.

   Time: PT15M

   Temperature: Medium

4. Prepare Shoyu Tare

   In a saucepan combine ½ cup soy sauce, ½ cup mirin, ½ cup brown sugar, 2 chopped green onions, 2 minced garlic cloves, and 1 tsp grated ginger. Bring to a gentle boil, stir until sugar dissolves, then remove from heat and let cool.

   Time: PT10M

   Temperature: Boil

5. Sear and Simmer Chashu Pork Belly

   Pat the pork belly dry and sear the fat side in a hot skillet until browned (2‑3 minutes). Transfer to a saucepan, add 1 cup water, ½ cup soy sauce, ½ cup mirin, ½ cup brown sugar, 2 sliced green onions, 2 minced garlic cloves, and 1 tsp grated ginger. Bring to a boil, then lower to a simmer and cook for 2 hours. Remove, let cool, then refrigerate before slicing thinly.

   Time: PT2H15M

   Temperature: Simmer

6. Cook Ramen Noodles

   Bring a pot of water to a rolling boil. Add the ramen noodles and cook for 1 minute (or according to package instructions) until just tender. Drain and rinse briefly under hot water to remove excess starch.

   Time: PT2M

   Temperature: Boiling

7. Assemble the Ramen Bowls

   Divide the shoyu tare into two bowls (≈2 tbsp each). Ladle hot broth over the tare, stirring to combine. Place cooked noodles in each bowl, top with thin slices of chashu (torch briefly for extra flavor), then add bamboo shoots, corn, sliced green onions, nori strips, and drizzle with black garlic oil.

   Time: PT5M

Nutrition Facts

Calories

650

Protein

30 g

Carbohydrates

70 g

Fat

25 g

Fiber

3 g

Ingredient Substitutions

• Instead of Pork Backbones: Beef bones, Chicken carcasses
• Instead of Pork Feet: Chicken feet
• Instead of Onion: Leek
• Instead of Dried Shiitake Mushrooms: Dried porcini, Fresh shiitake
• Instead of Chicken Feet: Pork feet
• Instead of Garlic Cloves: Shallots
• Instead of Vegetable Oil: Canola oil, Peanut oil
• Instead of Soy Sauce: Tamari
• Instead of Mirin: Sake + sugar
• Instead of Brown Sugar: White sugar, Honey
• Instead of Green Onions: Chives
• Instead of Fresh Ginger: Ground ginger
• Instead of Pork Belly: Pork shoulder
• Instead of Soy Sauce (for chashu): Tamari
• Instead of Mirin (for chashu): Sake + sugar
• Instead of Brown Sugar (for chashu): White sugar, Honey
• Instead of Ramen Noodles (store‑bought): Fresh ramen noodles
• Instead of Bamboo Shoots: Bean sprouts
• Instead of Corn Kernels: Edamame
• Instead of Nori Seaweed: Dried seaweed

Equipment Needed

• Large Stockpot (8‑qt)
• Blender
• Sharp Chef Knife
• Cutting Board
• Saucepan (2‑qt)
• Skillet or Frying Pan
• Kitchen Torch (optional)
• Fine Mesh Strainer
• Ladle
• Bowls for Serving

Critical Steps — Do Not Skip

• Blanching the bones to remove impurities
• Long simmering of the broth for depth of flavor
• Making black garlic oil without burning the garlic
• Searing the pork belly before braising
• Simmering chashu for tenderness
• Torching chashu slices for aroma

Chef Tips from the Video

• Add a thumb‑sized piece of ginger to the broth for extra warmth
• Use larger pork bones (e.g., femur or knuckle) for a richer, creamier stock
• After straining, gently stir the broth to reincorporate a thin layer of fat for mouthfeel

Troubleshooting

Storage

Refrigerator: Broth up to 3 days, chashu sliced and stored in its braising liquid up to 3 days, cooked noodles up to 2 days

Freezer: Broth and chashu can be frozen for up to 2 months in airtight containers

Room temperature: Assembled ramen should be eaten immediately; leftovers should be refrigerated

Make-Ahead Tips

• The pork‑bone broth can be prepared 2‑3 days in advance and refrigerated or frozen
• Chashu pork can be cooked ahead, sliced, and stored in its braising liquid
• Black garlic oil keeps well refrigerated for up to a week

Frequently Asked Questions