Ramen

Shoyu Ramen – Rich Broth with Tender Pork Belly

An authentic, flavorful ramen with a rich pork broth, chashu pork belly, and classic toppings – makes approx. 8 servings.

Ingredients:

For the Broth

• 12 liters water
• 600 g pork leg bones (e.g., thigh bones)
• ½ large onion (with skin, root removed)
• 5 garlic cloves (with skin)
• 1 piece ginger (sliced, with skin)
• 900 g pork belly (two long pieces, approx. 3.8×5×25 cm)
• 100 g rendered chicken fat
• 2 Tokyo negi (white and green parts separated)

For the Chashu Sauce

• 480 ml broth (from preparation above)
• 480 ml soy sauce
• 60 ml sake
• 60 ml mirin
• 24 g kosher salt

For the Bowl

• 2 scallions (green part only, finely sliced)
• 8 portions fresh ramen noodles (approx. 1,130–1,360 g)
• Menma (seasoned bamboo shoots)
• Nori (dried seaweed)

Preparation:

• 1. Place pork bones, onion, garlic, and ginger in 12 l water, bring to a boil, then simmer over medium heat for several hours until a rich broth forms.
• 2. Add pork belly, chicken fat, and the white parts of the negi to the broth and continue simmering.
• 3. Skim off 480 ml broth and heat with soy sauce, sake, mirin, and salt to make the chashu sauce. Braise pork belly slowly until tender.
• 4. Cook fresh ramen noodles according to package instructions, drain, and divide into preheated bowls.
• 5. Pour hot negi, chicken fat, and broth over the noodles.
• 6. Slice chashu and place on top of the ramen. Garnish with menma, nori, and sliced green scallions.

Delivers pure umami love in every bowl – enjoy to the fullest!