Homemade Ramen

by Gather
Prep: 30m
Cook: 4h
pork
Homemade Ramen - Image

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Ingredients
Servings:4
2lbpork belly
2lbchicken backs or wings
6green onions
2ozfresh ginger, sliced
6garlic cloves
1ozdried shiitake mushrooms
1kombu (dried kelp)
1/4cupsoy sauce
3tbspmiso paste
1lbfresh ramen noodles
4soft-boiled eggs
4nori sheets
1cupbamboo shoots
1/2cupcorn kernels
1tbspsesame oil
Nutrition Facts

Per serving

Calculating nutrition...

Instructions
  1. 1

    Make broth

    Place pork belly and chicken in large pot with 16 cups water, green onions, ginger, garlic, mushrooms, and kombu. Bring to boil, reduce to simmer. Cook 4 hours, skimming foam occasionally. Broth should be milky white.

  1. 2

    Prepare pork belly

    Remove pork belly from broth after 3 hours. Let cool slightly, then slice thin. Pan-fry slices until crispy, 2 minutes per side.

  2. 3

    Finish broth

    Strain broth. Return to pot. Stir in soy sauce and miso paste. Taste and adjust seasoning. Keep hot.

  3. 4

    Cook noodles

    Cook ramen noodles according to package directions (usually 2-3 minutes in boiling water). Drain.

  4. 5

    Assemble bowls

    Divide noodles among 4 bowls. Ladle hot broth over noodles. Top with sliced pork belly, halved soft-boiled eggs, nori, bamboo shoots, corn, and sliced green onions. Drizzle with sesame oil.

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Homemade Ramen

Created by: Gather

Prep Time: 30m
Cook Time: 4h
Servings: 4

Ingredients

  • 2 lb pork belly
  • 2 lb chicken backs or wings
  • 6 green onions
  • 2 oz fresh ginger, sliced
  • 6 garlic cloves
  • 1 oz dried shiitake mushrooms
  • 1 kombu (dried kelp)
  • 1/4 cup soy sauce
  • 3 tbsp miso paste
  • 1 lb fresh ramen noodles
  • 4 soft-boiled eggs
  • 4 nori sheets
  • 1 cup bamboo shoots
  • 1/2 cup corn kernels
  • 1 tbsp sesame oil

Instructions

  1. Make brothPlace pork belly and chicken in large pot with 16 cups water, green onions, ginger, garlic, mushrooms, and kombu. Bring to boil, reduce to simmer. Cook 4 hours, skimming foam occasionally. Broth should be milky white.
  2. Prepare pork bellyRemove pork belly from broth after 3 hours. Let cool slightly, then slice thin. Pan-fry slices until crispy, 2 minutes per side.
  3. Finish brothStrain broth. Return to pot. Stir in soy sauce and miso paste. Taste and adjust seasoning. Keep hot.
  4. Cook noodlesCook ramen noodles according to package directions (usually 2-3 minutes in boiling water). Drain.
  5. Assemble bowlsDivide noodles among 4 bowls. Ladle hot broth over noodles. Top with sliced pork belly, halved soft-boiled eggs, nori, bamboo shoots, corn, and sliced green onions. Drizzle with sesame oil.

Notes & Tips

Authentic ramen broth takes time but is worth the effort! The long simmer breaks down collagen from the bones creating a rich, creamy broth. You can freeze extra broth for up to 3 months.