10 Minute vs. 24 Hour Instant Ramen

Ingredients

• 3 packages Instant Ramen Noodles (any flavor, use the included seasoning packet for each bowl)
• 4 slices Spam (cut into 1/2‑inch strips)
• 5 large Egg (2 for quick bowl, 1 for hour bowl, 2 for day bowl (ajitama))
• 8 stalks Green Onion (thinly sliced for garnish, some sliced lengthwise for curl)
• 2 tablespoons Chili Oil (adjust heat to taste)
• 6 tablespoons Soy Sauce (divided among bowls)
• 1 piece Chicken Thigh (skin‑on, about 200 g)
• 2 heads Bok Choy (washed, separated leaves)
• 4 slices Kamaboko (Fish Cake) (store‑bought, pink swirl)
• 2 tablespoons Unsalted Butter (adds richness to hour‑bowl broth)
• 1 teaspoon Miso Paste (white or yellow miso)
• 1 teaspoon Hondashi (Instant Dashi Powder) (for hour‑bowl broth)
• 2 lb Pork Belly (skin on, rolled tightly, tied with kitchen twine)
• 1 roll Butcher Twine (for rolling pork belly)
• 2 tablespoons Mirin (sweet rice wine)
• 2 tablespoons Japanese Cooking Sake (dry sake)
• 1 tablespoon White Sugar
• 1 teaspoon Fresh Ginger (grated)
• 2 pieces Kombu (Dried Kelp) (about 5 cm each)
• 1 cup Bonito Flakes (katsuobushi)
• 1/2 cup Bean Sprouts (rinsed)
• 1 tablespoon Sesame Oil (for ajitama marinade)
• 2 tablespoons Mirin (for ajitama)
• 1 teaspoon Sugar (for ajitama)

Instructions

1. Quick 10‑Minute Ramen

   Bring 2 L water to a boil in a large pot. While waiting, slice Spam into ½‑inch strips and sear in a hot skillet until browned, then set aside.

   Time: PT5M

2. Quick 10‑Minute Ramen

   When water boils, add one instant ramen package and a whole egg. Cook 3 minutes, then gently crack the egg into the pot and let the white set while the yolk stays runny.

   Time: PT3M

3. Quick 10‑Minute Ramen

   Drain noodles, return to bowl, add the seared Spam, sliced green onions, a drizzle of chili oil, and the seasoning packet mixed with a splash of soy sauce.

   Time: PT2M

4. Hour‑Long Ramen – Soft‑Boiled Eggs (Ajitama)

   Bring a pot of water to a gentle boil, lower 2 eggs in, and boil for 6 ½ minutes. Transfer immediately to an ice bath for 2 minutes, then peel.

   Time: PT10M

5. Hour‑Long Ramen – Blanch Bok Choy

   In the same pot, blanch bok choy leaves for 1 minute, then shock in ice water to retain color.

   Time: PT3M

6. Hour‑Long Ramen – Render Chicken Thigh

   Season both sides of the chicken thigh with salt and white pepper. Place skin‑side down in a cold skillet, then turn the heat to medium‑low and slowly render the fat (≈12 minutes). Flip, reduce heat, and cook until internal temperature reaches 160°F.

   Time: PT15M

7. Hour‑Long Ramen – Broth Base

   In a medium saucepan, dissolve 1 tsp Hondashi and 1 tsp miso paste in 2 cups water. Add the ramen seasoning packet, 1 tbsp soy sauce, and 1 tbsp butter. Stir until butter melts.

   Time: PT5M

8. Hour‑Long Ramen – Assemble

   Cook a second ramen package in boiling water (3 minutes), drain, and place in a bowl. Top with sliced chicken, blanched bok choy, kamaboko slices, the soft‑boiled egg (halved), green onions, and pour the hot broth over everything.

   Time: PT7M

9. Day‑Long Ramen – Prepare Ajitama Marinade

   Combine 1/2 cup soy sauce, 2 tbsp mirin, 1 tbsp sesame oil, 1 tsp sugar, and 1 tbsp water in a large container. Add the two soft‑boiled eggs (from step 4), ensure they are fully submerged, and refrigerate for at least 6 hours (ideally 2 days).

   Time: PT5M

10. Day‑Long Ramen – Prepare Pork Belly

    Roll the 2 lb pork belly tightly, tie with kitchen twine every 2 inches. Place in a large pot, cover with cold water, bring to a boil, skim scum, then discard the water.

    Time: PT15M

11. Day‑Long Ramen – Sear Pork Belly

    Pat the pork belly dry, add a thin layer of oil to the pot, and sear all sides until deeply browned (≈5 minutes).

    Time: PT5M

12. Day‑Long Ramen – Braise Pork Belly

    Add 1/4 cup soy sauce, 2 tbsp mirin, 2 tbsp sake, 1 tbsp sugar, 1 tsp grated ginger, 2 sliced green onions, and enough reserved pork water to fully cover the meat. Bring to a simmer, then cover and braise for 4 hours, flipping every 30 minutes.

    Time: PT4H

13. Day‑Long Ramen – Make Dashi Broth

    In a separate pot, combine 4 cups water, 2 pieces kombu, and bring to just below boiling. Remove kombu, add 1 cup bonito flakes, cover, and steep for 20 minutes. Strain and return liquid to pot.

    Time: PT20M

14. Day‑Long Ramen – Finish Dashi Broth

    Stir in two instant ramen seasoning packets, 1 tbsp soy sauce, and 1 tbsp butter for richness. Keep warm on low.

    Time: PT5M

15. Day‑Long Ramen – Prepare Toppings

    Slice the rested pork belly into ½‑inch medallions, remove twine, and quickly sear each side in a hot skillet (or torch) for caramelized edges. Blanch additional bok choy (1 minute) and shock in ice water. Rinse bean sprouts (30 seconds). Slice green onions thinly for curling.

    Time: PT15M

16. Day‑Long Ramen – Assemble

    Cook the third ramen package (3 minutes), drain, and place in a deep bowl. Add 2 tbsp of the pork braising liquid, pour the hot dashi broth, then top with pork medallions, ajitama egg (halved), bok choy, bean sprouts, kamaboko, and generous green onion curls. Drizzle with a touch of chili oil if desired.

    Time: PT7M

Nutrition Facts

Calories

680

Protein

25 g

Carbohydrates

78 g

Fat

28 g

Fiber

4 g

Ingredient Substitutions

• Instead of Instant Ramen Noodles: any quick‑cooking wheat noodles
• Instead of Spam: canned ham, tofu cubes
• Instead of Egg: duck egg
• Instead of Green Onion: scallions
• Instead of Chili Oil: sriracha, hot sauce
• Instead of Soy Sauce: tamari
• Instead of Chicken Thigh: pork shoulder
• Instead of Bok Choy: napa cabbage
• Instead of Kamaboko (Fish Cake): tofu slices
• Instead of Unsalted Butter: margarine
• Instead of Miso Paste: soy sauce
• Instead of Hondashi (Instant Dashi Powder): instant fish stock
• Instead of Pork Belly: pork shoulder
• Instead of Butcher Twine: unwaxed kitchen string
• Instead of Mirin: sake + sugar
• Instead of Japanese Cooking Sake: dry sherry
• Instead of White Sugar: honey
• Instead of Fresh Ginger: ground ginger
• Instead of Kombu (Dried Kelp): none
• Instead of Bonito Flakes: dried fish stock
• Instead of Bean Sprouts: snow peas
• Instead of Sesame Oil: vegetable oil
• Instead of Mirin (for ajitama): sake + sugar
• Instead of Sugar (for ajitama): honey

Equipment Needed

• Large Pot (8‑qt)
• Skillet (12‑inch)
• Medium Saucepan
• Mixing Bowl
• Ice Bath Container
• Tongs
• Chef’s Knife
• Cutting Board
• Measuring Spoons
• Measuring Cups
• Fine Mesh Strainer
• Kitchen Twine
• Torch (optional) (optional)
• Paper Towels

Critical Steps — Do Not Skip

• Rendering the chicken thigh skin to achieve crispness without burning.
• Braising the pork belly low and slow for 4 hours to develop melt‑in‑your‑mouth texture.
• Marinating the soft‑boiled eggs (ajitama) for at least 6 hours for deep flavor and color.
• Making dashi broth by steeping kombu and bonito flakes correctly (no boiling kombu).

Chef Tips from the Video

• For extra umami, add a small piece of dried shiitake mushroom to the dashi broth.
• Thinly sliced green onions curl best when cut against the grain and briefly shocked in ice water.
• A quick flash of the pork belly medallions under a kitchen torch adds a pleasant smoky note.

Troubleshooting

Storage

Refrigerator: Store leftover broth in airtight containers for up to 3 days. Cooked noodles keep 2 days; reheat briefly in broth.

Freezer: Pork belly slices and braising liquid freeze well for up to 2 months. Defrost overnight before reheating.

Room temperature: Do not store cooked ramen at room temperature longer than 2 hours.

Make-Ahead Tips

• Marinate ajitama eggs for 6‑8 hours (or overnight) for richer flavor.
• Pork belly can be braised a day ahead; keep it submerged in its braising liquid.
• Broth dashi can be prepared up to 24 hours in advance and refrigerated.

Frequently Asked Questions