en

Ramen (ラーメン) – Pork Noodle Soup with Chashu and Egg

Pork ramen is a Japanese noodle soup made from a rich bone broth, wheat noodles, braised chashu and a soft-boiled egg. The broth simmers for 6 to 8 hours. You prepare the chashu and eggs alongside it or the day before, and assembling the bowls then takes only ten minutes.

By Laura Chen · February 1, 2024
Ultimatives Schweinefleisch Ramen Rezept: Authentische japanische Nudelsuppe selbst gemacht - RamenHeaven
7 Std 30 Mintotal
4servings
–kcal
JapaneseCuisine ›
Jump to recipe

What makes authentic ramen?

Japan has dozens of regional ramen styles, from miso ramen in Sapporo to tonkotsu in Fukuoka. Almost all of them build on the same parts: broth, tare, fat, noodles and toppings. Tare is a seasoning concentrate that goes into the bowl before the broth. It sets the direction: shoyu with soy sauce, shio with salt, miso with miso paste. You will find recipes and amounts for all three under ramen tare.

This recipe seasons the broth right in the pot with soy sauce and mirin, in the shoyu style. The broth stays clear and light brown. Tonkotsu, by contrast, is a pork bone broth that you boil hard for hours until fat and collagen turn it milky and cloudy.

The right ingredients

  • Bones: Ask your butcher for pork back or neck bones. One or two trotters add gelatin and give the broth more body.
  • Meat: You braise the belly as chashu. The pork neck flavors the broth, and after cooking you slice it as a second meat topping.
  • Shiitake: Dried mushrooms give the broth umami. Rinse them briefly first, and read more under preparing shiitake.
  • Noodles: Fresh ramen noodles from the refrigerated section of an Asian grocery store have the best bite. Dried ramen noodles work too. Plan on 100 g per person.
  • Toppings: You can buy bamboo shoots pickled, or make menma yourself.

How to get the broth right

Keep the broth just below a simmer, with only single bubbles rising to the surface. Boiling hard blends fat and broth into a cloudy emulsion. In the first hour, skim off the gray foam and top up evaporated water so the bones stay covered. For four bowls you need about 1.6 liters of finished broth, or 400 ml per person. Salt it only at the end, after the soy sauce and mirin are in. Ramen broth should taste stronger than a soup, because the noodles absorb salt.

Preparing the chashu and eggs

Slice the chashu cold, because warm it falls apart. Braise it the day before and leave it overnight in its braising liquid in the refrigerator. For soft eggs with a runny yolk, cook eggs straight from the refrigerator for 6 to 7 minutes in boiling water and shock them in ice water. If you put them peeled into some of the chashu braising liquid overnight, you get ajitsuke tamago with a brown edge and a savory yolk.

Common mistakes

  • Noodles overcooked: They keep cooking in the hot broth. Take them out 30 seconds before the end of the package time.
  • Noodles rinsed cold: The soup cools down at once. Just let the noodles drain and put them straight into the bowl.
  • Cold bowls: Fill the bowls with hot water beforehand and pour it out shortly before assembling.
  • Toppings straight from the refrigerator: Cold chashu and cold eggs lower the temperature. Lay both briefly in hot broth first.

Variations

For a creamy, cloudy broth, boil the bones hard and for longer, as in the tonkotsu ramen. With chicken instead of pork, you can make shoyu ramen with chicken chashu. For more heat, add a spoonful of chili oil or a pinch of shichimi togarashi over the finished bowl.

Anzeige

Ramen (ラーメン) – Pork Noodle Soup with Chashu and Egg

Laura Chen
Servings

4

Prep time

30 Minuten

Cook time

420 Minuten

Cuisine

Japanese

Category

Soup

For this ramen, you cook a broth from pork bones and neck for 6 to 8 hours and season it with soy sauce and mirin. You also braise rolled pork belly as chashu and assemble both with ramen noodles, a soft-boiled egg, bamboo shoots, nori and scallions.
Homemade pork ramen: broth, chashu and egg

Ingredients

    For the broth:

    • 1 kg pork bones (preferably with some meat attached)
    • 1 kg pork neck or belly
    • 2 large onions, unpeeled and halved
    • 1 head garlic, halved
    • 1 piece ginger, about 10 cm, halved
    • 2 leek stalks, roughly cut
    • 12 shiitake mushrooms, dried
    • 100 ml soy sauce
    • 50 ml mirin

    For the chashu (rolled pork):

    • 1 kg pork belly, whole
    • salt and pepper
    • 2 tbsp soy sauce
    • 2 tbsp sake
    • 1 tbsp sugar
    • 1 garlic clove, crushed
    • 1 piece ginger, sliced

    For the ramen:

    • 400 g ramen noodles
    • 4 eggs, soft-boiled
    • bamboo shoots, to taste
    • scallions, finely sliced
    • nori sheets, cut into strips
    • sesame seeds, toasted
    • chili oil or
    • sesame oil, for serving

    Instructions

      Broth:

      1. Blanch the bones: Put the pork bones in a large pot, cover them with cold water and bring to a boil. Boil the bones for 10 minutes, skim off the foam, then rinse them to remove blood and impurities.
      2. Cook the broth: Return the blanched bones to the pot together with the pork neck or belly, add fresh water to cover everything and bring to a boil. Add the onions, garlic, ginger, leek and shiitake mushrooms. Reduce the heat and let the broth simmer slowly for 6 to 8 hours. In the last hour, add the soy sauce and mirin and season with salt.
      3. Strain the broth: Pour the broth through a fine sieve and keep it warm. Discard the solids.

      Chashu:

      1. Prepare the pork belly: Roll the pork belly up tightly and tie it with kitchen twine. This helps it hold its shape and cook evenly.
      2. Sear: Rub the pork belly with salt and pepper. Brown it on all sides in a pot over medium heat until evenly browned.
      3. Braise: Add the soy sauce, sake, sugar, garlic and ginger to the pork belly. Add water until the meat is half covered. Bring to a boil, then reduce the heat, cover the pot and braise the chashu slowly for 2 to 3 hours, until tender. Turn the meat from time to time.
      4. Cool: Take the chashu out of the liquid and let it cool before slicing it thinly.

      Assemble the ramen:

      1. Cook the noodles: Cook the ramen noodles according to the package directions, drain them well and divide them between four preheated bowls.
      2. Add the broth: Pour the hot broth over the noodles in each bowl.
      3. Add the toppings: Top the ramen with slices of chashu, halved soft-boiled eggs, bamboo shoots, scallions, nori strips and sesame seeds. Add a few drops of chili oil or sesame oil if you like.

      Reviews

      No reviews yet. Did you cook this recipe? Tell us how it turned out.

      Rate this recipe

      Reviews appear after a short check.

      Your rating

      When you submit, we process your name and email to review your rating. See our privacy policy.

      New recipes by email

      We send you new Asian recipes, tips on pantry ingredients and seasonal ideas. Unsubscribe any time with one click.

      By signing up you agree to receive our newsletter. Details in our privacy policy.

      Anzeige

      More recipes: Japanese recipes · Ramen recipes · All Asian recipes

      Anzeige