Description
This Homemade Ramen recipe brings the comfort and richness of authentic ramen right to your kitchen. With a savory broth, perfectly cooked noodles, and delectable toppings such as chashu pork, ajitsuke tamago (ramen eggs), and sautéed mushrooms, this dish delivers a soul-warming bowl of umami bliss. Whether you prefer a rich tonkotsu-style broth or a lighter shoyu alternative, this recipe is sure to impress.
Ingredients
Scale
- Fresh ramen noodles (or high-quality dried ramen noodles)
- 2–3 lbs pork bones (neck bones or trotters) for tonkotsu broth or 8 cups chicken stock for shoyu broth
- 1 onion, quartered
- 1 head garlic, halved
- 2-inch piece of ginger, sliced
- 1–2 cups soy sauce
- 1 tbsp sake
- 1 tbsp mirin
- 2 tbsp rice vinegar
- 1–2 tbsp sesame oil
- Shallots, green onions, mushrooms (shiitake or enoki), bean sprouts, corn, bamboo shoots
- Chili oil, sesame oil for finishing
- For chashu pork: 1 pork belly, kitchen twine, 2 cups water, 1/2 cup soy sauce, 1/2 cup mirin, garlic, ginger, and green onions
- For ramen eggs: Large eggs, soy sauce, mirin, water
Instructions
- Prepare noodles by boiling water, adding noodles, and cooking according to package directions. Drain and toss with sesame oil.
- For tonkotsu broth: Roast pork bones at 400°F for 30 minutes, then simmer in water with onion, garlic, ginger for 6-12 hours. Add kombu and bonito flakes in the final hour.
- For shoyu broth: Combine chicken stock, dashi, soy sauce, sake, mirin, and aromatics. Simmer for 30 minutes and strain.
- Prepare chashu pork by searing pork belly and simmering it in a mixture of soy sauce, mirin, water, garlic, ginger, and green onions for 2 hours. Slice thinly.
- Make ramen eggs by boiling eggs for 6-7 minutes, then marinate in a mixture of soy sauce, mirin, and water for 4-24 hours.
- Assemble ramen by adding tare (seasoning sauce) to each bowl, adding noodles, and pouring hot broth over. Top with chashu, ramen eggs, mushrooms, green onions, and any desired toppings.
Notes
- For clearer broth, maintain a gentle simmer and skim frequently.
- Customize the toppings to your preference, such as adding corn, bamboo shoots, or even tofu for a vegetarian version.
- Make the broth and chashu pork ahead of time; they improve in flavor after a day or two.
- For added richness, consider adding a spoonful of miso paste or tahini to the broth.
- Prep Time: 30 minutes
- Cook Time: 6-12 hours for broth, 2 hours for chashu pork
- Category: Dinner
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 5g
- Sodium: 1500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 150mg
Keywords: homemade ramen, authentic ramen recipe, tonkotsu ramen, shoyu ramen, ramen broth, ramen eggs, chashu pork