The Best Ramen Recipe! Traditional Shoyu Ramen

Ingredients

• 6 lb Pork Neck Bones (for broth, bone marrow and flavor)
• 2 oz Fresh Ginger (peeled and sliced)
• 2 bulbs Garlic (halved, skins removed)
• 1 large Leek (halved and thoroughly washed)
• 1.5 oz Kombu (Dried Kelp) (wipe off any white residue with a damp towel)
• 1.5 tbsp Chicken Powder (instant chicken stock powder)
• 2 lb Pork Shoulder or Pork Belly (for chashu, can be one large piece or two 1‑lb pieces)
• 1.5 cup Soy Sauce (Japanese shoyu)
• 0.75 cup Sake (Japanese rice wine)
• 0.75 cup Mirin (Sweet rice wine)
• 200 g Ramen Noodles (fresh egg noodles) (Chinese‑style egg noodles, fresh or frozen; cook 2–2.5 min)
• 1 cup Bean Sprouts (rinsed, optional topping)
• 2 stalks Green Onions (sliced thinly)
• 2 pieces Soft‑Boiled Egg (optional, marinated if desired)
• 1 clove Fresh Garlic (grated) (optional topping)

Instructions

1. Soak Pork Bones

   Place the 6 lb pork neck bones in a large bowl, cover with cold water and let soak for 1 hour to draw out blood.

   Time: PT1H

2. Blanch Bones

   Drain the soaking water, refill the pot with fresh water, bring to a rapid boil and blanch the bones for 5–7 minutes. Drain and discard the water.

   Time: PT7M

   Temperature: high boil

3. Prepare Aromatics

   While the bones are draining, slice 2 oz ginger, halve 2 garlic bulbs, halve and clean the leek, wipe the kombu with a damp towel, and measure 1.5 tbsp chicken powder.

   Time: PT10M

4. Start the Broth

   Return the cleaned bones to the pot. Add the ginger, garlic, leek, kombu, chicken powder and 24 cups cold water. Bring to a vigorous boil uncovered. For the first 15 minutes, skim any scum that rises without stirring.

   Time: PT15M

   Temperature: high boil

5. Simmer the Broth

   Reduce heat to medium and let the broth simmer gently for 3 hours, partially covered. No stirring is needed.

   Time: PT3H

   Temperature: medium simmer

6. Add Chashu Pork

   Add the 2 lb pork shoulder or belly to the simmering broth. Continue to simmer for 45 minutes (or 1 hour if using one large piece) until the meat is tender.

   Time: PT45M

   Temperature: medium simmer

7. Make the Tare (Soy Sauce Base)

   In a small saucepan combine 1½ cup soy sauce, ¾ cup sake and ¾ cup mirin with a few slices of ginger and garlic. Bring to a hard boil and boil for 5–7 minutes.

   Time: PT7M

   Temperature: high boil

8. Cool and Slice Chashu

   Remove the pork pieces from the broth, brush lightly with tare for color, and place in the refrigerator to cool completely (about 30 minutes). Then slice thinly on a bias.

   Time: PT30M

9. Strain the Broth

   Place a cheesecloth or fine mesh strainer over a clean pot and pour the broth through, discarding the solids. Keep the clear broth warm.

   Time: PT5M

10. Cook Noodles and Bean Sprouts

    Bring a separate pot of water to a rapid boil. Add the fresh ramen noodles and cook 2–2.5 minutes, then drain. Quickly blanch the bean sprouts for 1 minute and set aside.

    Time: PT5M

    Temperature: high boil

11. Assemble the Bowls

    In each serving bowl, add ¼–⅓ cup tare, then 2 cups hot broth, followed by noodles, sliced chashu, bean sprouts, sliced green onions, a soft‑boiled egg (if using) and a pinch of grated garlic. Serve immediately.

    Time: PT5M

Nutrition Facts

Calories

650

Protein

30 g

Carbohydrates

70 g

Fat

20 g

Fiber

3 g

Ingredient Substitutions

• Instead of Pork Neck Bones: Beef bones, Chicken bones
• Instead of Fresh Ginger: Ground ginger
• Instead of Garlic: Garlic cloves
• Instead of Leek: Yellow onion, Shallots
• Instead of Kombu (Dried Kelp): Dried wakame
• Instead of Chicken Powder: Chicken bouillon
• Instead of Pork Shoulder or Pork Belly: Pork loin
• Instead of Soy Sauce: Tamari
• Instead of Sake: Dry sherry
• Instead of Mirin: Sugar mixed with sake (1:1)
• Instead of Ramen Noodles (fresh egg noodles): Dried ramen noodles
• Instead of Bean Sprouts: Shredded cabbage
• Instead of Green Onions: Chives
• Instead of Soft‑Boiled Egg: None
• Instead of Fresh Garlic (grated): Garlic powder (small amount)

Equipment Needed

• Large Stockpot
• Fine Mesh Strainer or Cheesecloth
• Small Saucepan
• Cutting Board
• Chef's Knife
• Ladle
• Tongs
• Measuring Cups and Spoons
• Bowls for Serving
• Stove

Critical Steps — Do Not Skip

• Blanching the pork bones to remove scum
• Skimming the broth during the first 15 minutes of boil
• Simmering the broth for a full 3 hours for depth
• Making and boiling the tare sauce
• Cooling and thinly slicing the chashu pork
• Straining the broth through cheesecloth for clarity

Chef Tips from the Video

• Wipe the kombu with a damp cloth to remove any white powder before adding; it prevents bitterness.
• Use a cheesecloth bag for the aromatics so they can be lifted out in one piece.
• For extra depth, add a splash of roasted sesame oil to the finished bowl.
• If you like a richer mouthfeel, stir a teaspoon of toasted sesame oil into the broth just before serving.

Troubleshooting

Storage

Refrigerator: Store broth in airtight containers for up to 7 days. Keep sliced chashu covered and refrigerated.

Freezer: Freeze broth in portion‑size containers for up to 1 month.

Room temperature: Do not store broth at room temperature; cool quickly before refrigerating.

Make-Ahead Tips

• Broth can be made up to a month ahead and frozen in portions.
• Tare sauce keeps well refrigerated for 2 weeks.
• Slice the chilled chashu and store in a sealed container; add to ramen just before serving.

Frequently Asked Questions