Japanese Shoyu Ramen

Ingredients

• •2 lbs Pork bones
• •0.5 lb Pork belly
• •8 cups Chicken stock
• •0.25 cup Soy sauce
• •2 tbsp Mirin
• •2 tbsp Miso paste
• •4 cloves Garlic
• •2 inches Ginger
• •4 stalks Green onions
• •2 portions Ramen noodles
• •2 whole Soft-boiled eggs
• •2 whole Nori sheets
• •1 tbsp Sesame oil
• •1 tbsp Brown sugar

Instructions

1. 1

   Blanch pork bones in boiling water for 5 minutes, drain and rinse. This removes impurities for a cleaner broth.

   💡 Quality broth starts with clean bones - don't skip the blanching.

2. 2

   In a large pot, add bones, chicken stock, garlic, ginger. Bring to boil, then simmer for 40 minutes.

   💡 A rolling boil makes broth cloudy; keep at a gentle simmer.

3. 3

   While broth simmers, pan-sear pork belly until golden. Slice thinly against the grain.

   💡 Crispy-edged pork belly adds textural contrast to silky noodles.

4. 4

   Strain broth. Add soy sauce, mirin, miso, sesame oil, and brown sugar. Taste and adjust seasoning.

   💡 Miso adds depth - stir it in off heat to preserve beneficial bacteria.

5. 5

   Cook ramen noodles according to package. Divide among bowls. Ladle hot broth over noodles.

   💡 Don't overcook noodles - they continue cooking in the hot broth.

6. 6

   Top with sliced pork belly, soft-boiled egg (halved), nori, and green onions. Serve immediately.

   💡 Assemble tableside so toppings stay texturally distinct.