6 Easy Ways to Make Japanese Homemade Ramen - Revealing Secret Recipes!!

Ingredients

• 400 g Pork Loin (thinly sliced, cut a shallow slit in the fat side for even cooking)
• 4 tbsp Soy Sauce (divided: 2 tbsp for marinating, 2 tbsp for broth)
• 1 tbsp Sake (Japanese cooking rice wine)
• 1 tbsp Mirin (sweet rice wine)
• 2 tsp Granulated Sugar (for marinating and broth)
• 2 tbsp Potato Starch (coats pork for extra crispness)
• 2 cup Vegetable Oil (for shallow frying; high smoke point)
• 200 g Ramen Noodles (fresh straight‑cut noodles preferred; dried works too)
• 1 tbsp Chicken Stock Powder (instant seasoning for broth (e.g., Shantan))
• 1 tbsp Oyster Sauce (adds umami to broth)
• 1 tsp Garlic Powder
• 4 cup Water (for broth)
• 2 stalks Green Onion (thinly sliced for garnish)
• 1 cup Spinach (blanched, squeezed dry, chopped)

Instructions

1. Slice and Score Pork

   Place the pork loin on a cutting board. Using a sharp knife or kitchen scissors, cut a shallow slit along the fat side of each slice to help it flatten and cook evenly.

   Time: PT3M

2. Prepare Marinade

   In a mixing bowl combine 2 tbsp soy sauce, 1 tbsp sake, 1 tbsp mirin, and 1 tsp granulated sugar. Stir until sugar dissolves.

   Time: PT2M

3. Marinate Pork

   Add the sliced pork to the bowl, turn to coat all sides, then let it rest for 10 minutes.

   Time: PT10M

4. Coat with Potato Starch

   Place 2 tbsp potato starch on a plate. Dredge each marinated pork slice lightly, shaking off excess.

   Time: PT2M

5. Fry Pork

   Heat 2 cups vegetable oil in a large frying pan over medium‑low heat (about 150‑160°C). Fry each pork slice 4 minutes per side until golden and crisp. Transfer to a paper‑towel‑lined plate.

   Time: PT8M

   Temperature: 150-160°C

6. Make Ramen Broth

   In a medium saucepan combine 4 cups water, 1 tbsp chicken stock powder, 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp garlic powder, and 1 tsp sugar. Bring to a gentle boil, then reduce to a simmer for 5 minutes.

   Time: PT7M

   Temperature: Boiling then simmer

7. Cook Noodles

   While the broth simmers, bring a separate pot of water to a boil. Add the ramen noodles and cook according to package instructions (usually 2‑3 minutes). Drain and rinse briefly with hot water.

   Time: PT3M

   Temperature: Boiling

8. Prepare Toppings

   Blanch the spinach for 30 seconds, squeeze out excess water, and chop. Slice green onions thinly.

   Time: PT3M

9. Assemble Bowls

   Divide cooked noodles into two bowls. Ladle hot broth over the noodles. Top each with two slices of crispy pork, a handful of spinach, and a sprinkle of green onion.

   Time: PT5M

Nutrition Facts

Calories

620

Protein

28g

Carbohydrates

70g

Fat

22g

Fiber

4g