The Best Restaurant-Style Ramen At Home

Ingredients

• 4 lb Pork Bones (including pig's foot) (bones with marrow, pig's foot adds gelatin)
• 1 large Onion (quartered, skin left on)
• 6 cloves Garlic (halved)
• 4 inch Ginger (cut in half lengthwise)
• 4 stalks Green Onions (whole, for broth)
• 200 g White Mushrooms (sliced)
• 2 tbsp Vegetable Oil (for sautéing aromatics)
• 2 lb Pork Belly (skin removed, rolled tightly)
• 1 roll Butcher's Twine (for tying pork belly)
• 1/2 cup Soy Sauce (for chashu marinade and egg marinade)
• 1/4 cup Mirin (sweet rice wine)
• 3 tbsp Sake (for chashu and egg marinades)
• 1 tbsp Sugar (for chashu marinade)
• 4 large Eggs (soft‑boiled and marinated)
• 1 tbsp Kombu (dried kelp) (for egg marinade, adds umami)
• 500 g All‑Purpose Flour (for ramen noodles)
• 1 tsp Baking Soda (alkaline component for noodles)
• 1 tsp Salt (for noodle dough)
• 250 ml Alkaline Water (Kansui) (or substitute with baking soda solution)
• 2 tbsp Miso Paste (optional, added after broth is cooled)

Instructions

1. Rinse and Clean Bones

   Place pork bones (including the pig's foot) in a colander and rinse under cold running water until the water runs clear.

   Time: PT5M

2. Par‑boil Bones

   Transfer the cleaned bones to the large stockpot, cover with cold water, bring to a rapid boil, and boil for 10 minutes.

   Time: PT10M

   Temperature: Boiling

3. Rinse Bones Again

   Drain the pot, discard the water, and give the bones a quick rinse under cold water.

   Time: PT2M

4. Prep Aromatics

   Quarter the onion (skin on), halve the garlic cloves, cut the ginger piece in half lengthwise, and leave green onions whole.

   Time: PT5M

5. Sauté Aromatics

   Add 2 tbsp vegetable oil to the pot, then add all aromatics. Stir for 1‑2 minutes until fragrant, being careful not to let them char.

   Time: PT2M

   Temperature: Medium

6. Combine Bones and Mushrooms

   Return the cleaned bones to the pot, add the sliced white mushrooms, and cover everything with fresh water.

   Time: PT1M

7. Simmer Broth for 12 Hours

   Bring the pot to a strong simmer (small bubbles breaking the surface) and let it cook, uncovered, for 12 hours. Keep the lid slightly ajar, skim any scum that rises, and add water to keep bones covered.

   Time: PT12H

   Temperature: Simmer

8. Prepare Pork Belly (Chashu)

   Lay the pork belly skin‑side down, carefully slide a sharp knife between skin and meat, and remove the skin. Roll the belly tightly into a log and tie firmly with butcher's twine at 2‑inch intervals.

   Time: PT10M

9. Sear Pork Belly

   Heat a cast‑iron skillet over medium‑high. Place the rolled pork belly fat side down and sear until the surface is deep golden brown on all sides, about 5 minutes total.

   Time: PT5M

   Temperature: Medium‑high

10. Make Chashu Marinade

    In a saucepan combine 1/2 cup soy sauce, 1/4 cup mirin, 2 tbsp sliced ginger, 2 crushed garlic cloves, 2 stalks sliced green onion, 1 tbsp sugar, and 2 tbsp sake. Bring to a simmer.

    Time: PT5M

    Temperature: Medium

11. Simmer Chashu

    Add the seared pork belly to the simmering marinade, cover with a lid slightly ajar, and cook for 2 hours until the meat is tender and the fat has rendered.

    Time: PT2H

    Temperature: Low simmer

12. Cool and Refrigerate Chashu

    Turn off the heat, let the pork cool to room temperature, then transfer to a container, cover, and refrigerate overnight.

    Time: PT30M

13. Soft‑Boil Eggs

    Bring a pot of water to a boil, gently lower 4 eggs, and cook for 6 minutes 30 seconds.

    Time: PT6M30S

    Temperature: Boiling

14. Ice‑Bath and Peel Eggs

    Transfer the boiled eggs to an ice‑water bath for 2 minutes, then peel carefully. Set peeled eggs aside.

    Time: PT2M

15. Marinate Eggs

    In a bowl combine 2 tbsp soy sauce, 1 tbsp mirin, 1 tbsp sake, 1 tbsp sliced ginger, 1 tbsp crushed garlic, and 1 tbsp kombu. Add the peeled eggs, cover, and refrigerate overnight.

    Time: PT5M

16. Make Ramen Noodle Dough

    In a mixing bowl combine 500 g flour, 1 tsp baking soda, and 1 tsp salt. Gradually add 250 ml alkaline water while mixing with chopsticks until a shaggy dough forms.

    Time: PT10M

17. Knead and Rest Dough

    Turn the dough onto a lightly floured surface, knead for about 10 minutes until smooth and elastic. Shape into a ball, wrap in plastic wrap, and let rest at room temperature for 30 minutes.

    Time: PT40M

18. Roll and Cut Noodles

    Divide the rested dough into 4 portions. Using a pasta maker, roll each portion to setting 6 (thin). Dust sheets lightly with flour, then switch to the noodle cutter attachment and cut into 2‑mm wide strands.

    Time: PT15M

19. Cook Fresh Noodles

    Bring a large pot of water to a rolling boil. Add the fresh noodles and stir gently. As soon as the noodles float to the surface (about 1 minute), drain and set aside.

    Time: PT1M

    Temperature: Boiling

20. Strain and Finish Broth

    When the 12‑hour broth is done, turn off heat, strain through a fine mesh strainer, discarding solids. Return clear broth to the pot, add optional miso (2 tbsp) off the heat, and stir until dissolved. Keep broth warm over low heat.

    Time: PT10M

    Temperature: Low

21. Caramelize Chashu

    Remove the twine from the chilled chashu, slice into ¼‑inch thick pieces. Place slices on a baking sheet lined with a wire rack. Using a kitchen torch (or broiler), caramelize each side until a deep golden crust forms.

    Time: PT5M

22. Assemble Ramen Bowls

    Divide cooked noodles among 4 bowls. Ladle hot broth over noodles. Top each bowl with a halved marinated egg, a few slices of caramelized chashu, and any additional toppings (e.g., sliced green onion, nori). Serve immediately.

    Time: PT5M

Nutrition Facts

Calories

800

Protein

30 g

Carbohydrates

70 g

Fat

35 g

Fiber

2 g