Japanese Pork Ramen Noodle Bowl
Authentic tonkotsu-style ramen with tender chashu pork, soft-boiled egg, and rich broth. A complete, warming bowl that rivals your favorite ramen shop.
- Total time
- 240 min
- Servings
- 2
- Calories
- 720
- Protein
- 48g
Ingredients
- 1.5 lb pork shoulder
- 8 cup chicken stock
- 3 tbsp soy sauce
- 2 tbsp mirin
- 2 tbsp sake
- 1 oz ginger, sliced
- 3 clove garlic cloves, smashed
- 2 stalk green onion, white and light green parts
- 8 oz fresh ramen noodles
- 2 whole large eggs
- ½ oz nori (seaweed sheets)
- 2 oz menma (bamboo shoots), optional
- ¼ cup corn kernels, optional
- 1 tbsp vegetable oil
Instructions
- 1
Place pork shoulder in a pot and cover with water; bring to a boil over high heat, then drain and rinse the meat under cold water. This removes impurities for a cleaner broth. Pat the pork dry with paper towels.
- 2
Heat oil in a large pot over medium-high heat, then sear the pork on all sides until deeply browned, about 2 minutes per side. This develops rich flavor through the Maillard reaction.
- 3
Add chicken stock, soy sauce, mirin, sake, ginger, garlic, and green onion to the pot; bring to a gentle simmer over medium heat. Cover partially and simmer for 2 to 2.5 hours until pork is fork-tender and falls apart easily when pressed.
- 4
Remove pork from broth and let cool slightly, then slice into 0.25-inch thick slabs and set aside. Strain the broth through a fine-mesh sieve; discard solids and taste for seasoning, adjusting soy sauce or salt as needed.
- 5
Bring a separate pot of salted water to a rolling boil, then add eggs and cook for 6.5 minutes for a jammy yolk; transfer immediately to an ice bath to stop cooking. Once cool, peel gently under running water and halve lengthwise.
- 6
Bring the broth to a boil in the pot, then cook fresh ramen noodles according to package directions, about 2-3 minutes, until al dente with a slight chew. Drain noodles in a colander.
- 7
Divide noodles between two large bowls, then ladle hot broth over each portion until three-quarters full. Arrange pork slices, egg halves, menma, corn, and torn nori on top.
- 8
Drizzle with a small amount of reserved broth if noodles begin to absorb liquid, and serve immediately while broth is steaming. Eat with chopsticks for noodles and a spoon for broth.
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