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Ramen

Rich, creamy tonkotsu-style ramen with springy noodles, chashu pork, a jammy soft-boiled egg, nori, and green onions. A labor of love with a deeply satisfying payoff.

DinnerJapaneseAdvanced

20 min

Prep

1 hr 30 min

Cook

1 hr 50 min

Total

Servings

Advanced

Difficulty

Instructions

Make the chashu: sear the pork belly in a pot until browned on all sides. Add soy sauce, mirin, sake, 2 cloves garlic, and 1 cup water. Cover and braise on low for 60-75 minutes until very tender. Remove and slice when cool enough to handle. Reserve the braising liquid.

Make the ramen eggs: boil eggs for 6.5 minutes, then ice bath. Peel and marinate in the reserved braising liquid for at least 30 minutes (or overnight).

Tip: The 6.5-minute egg is the sweet spot for a jammy, slightly runny yolk. Even 30 seconds too long and the yolk sets completely.

Build the broth: saute remaining garlic, ginger, and sesame oil in a large pot for 1 minute. Add broth and white pepper. Simmer for 15 minutes. Strain out the solids.

Cook the ramen noodles according to the package (usually 2-3 minutes). Drain and divide between bowls.

Ladle the hot broth over the noodles. Top each bowl with sliced chashu pork, a halved marinated egg, nori, green onions, and corn. Serve immediately while piping hot.

Nutrition per Serving

520kcal

Calories

32g

Protein

48g

Carbs

22g

Fat

Fiber

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Ramen

Ingredients

Instructions

Nutrition per Serving

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