Ingredients
Units
Scale
Broth (Makes 8 to 10 servings)
- 6 lb pork neck bones
- 2 oz ginger, sliced
- 2 bulbs garlic, cut into halves
- 1 large leek, cut into half and wash every layers really well then drain
- 1 1/2 oz kombu, dried kelp
- 1 1/2 Tbsp chicken stock powder
- 24 cups cold water
Chashu (Makes 8 to 10 servings)
- 2 lb pork belly or pork butt
Tare (Sauce) (Makes 8 to 10 servings)
Arrange Ramen Bowl (for 1 bowl)
- 3 oz bean sprouts
- 1 portion of fresh, frozen (5 oz each) or dried (3 oz each) ramen noodles
- 2 green onions, chopped
- 1 soft boiled egg, cut into half
- 1 garlic cloves
Instructions
- Place the pork neck bones in a large mixing bowl and cover them with cold water. Let them soak for about an hour—this helps draw out the excess blood from the bones and meat, giving you a much cleaner-tasting broth.
- Bring a large pot of water to a boil—enough to fully cover the pork bones. Carefully add the pork neck bones and blanch them for 5 to 8 minutes. This process helps remove bone fragments, excess blood, and impurities. Once the water comes back to a boil, drain it and discard. These are the “dirty” flavors we don’t want in our broth. Rinse each pork bone under cold running water to clean thoroughly.
- Quickly rinse out the pot, then return the cleaned pork bones to it. Add ginger, garlic, leek, kombu (dried kelp), chicken powder, and fresh water.
- Bring it to a boil over high heat and let it boil hard for 15 minutes. During this time, use a skimmer to remove any foam and scum that rise to the surface. Avoid stirring—just skim.
- Now, cover the pot and reduce the heat to medium. Let the broth simmer for 3 hours—do your best not to lift the lid or stir. Just let the magic happen!
- After 3 hours of simmering the broth, it’s time to add 2 pounds of pork belly or pork butt to make chashu. Simmer the pork until it’s tender and fully cooked. If you’re using one large piece, cook it for about 1 hour and 20 minutes. If you’re using two 1-pound pieces, simmer for 45 minutes.
- Meanwhile, let’s make the tare!
Combine all the tare ingredients in a saucepan and bring it to a boil over high heat. Let it boil hard for 5 to 7 minutes, then remove from heat and let it cool completely. - Once the chashu pork is done cooking, turn off the heat and remove the pork pieces from the pot. Drizzle 4 tablespoons of the tare evenly over the pork to add color, then cover and let it cool in the refrigerator.
- Strain the broth into a large mixing bowl or container using a large strainer. Discard the aromatic vegetables, but don’t toss the pork bones and meat! You can save and enjoy them separately. (When I run out of noodles but still have broth left, I like to add the meat from the pork bones into the soup and enjoy it with rice and kimchi!)
- If you’re not planning to make 8 to 10 bowls of ramen right now, go ahead and store the broth, chashu, and tare in separate containers in the fridge—they’ll keep for up to 7 days. You can also freeze the broth in a freezer-safe container, and it will stay good for up to 30 days.
- Once the chashu pork has cooled, slice it into thin pieces.
Now, let’s build your perfect bowl of ramen! - Bring a large pot of water to a boil — this will be used to blanch the bean sprouts and cook the ramen.
Meanwhile, bring 2 cups of ramen broth to a boil in a separate pot.
Blanch the bean sprouts in the boiling water for 2 minutes, then remove and drain. Set aside. - In the same pot of boiling water, cook your ramen noodles according to the package instructions.
- While the noodles are cooking, pour 1/4 to 1/3 cup of tare (depending on how salty you like your ramen) into a serving bowl, then ladle in the hot ramen broth.
- When the noodles are ready, drain them and gently add to the bowl. Give them a quick stir so they soak up the broth, then arrange them neatly in the center.
- Top the ramen with blanched bean sprouts, about 4 oz of sliced chashu, chopped green onions, and a soft-boiled egg. Finally, grate a fresh garlic clove directly over the bowl using a cheese grater for that extra kick.
Serve immediately while it’s piping hot and enjoy every slurp! 🍜 Enjoy!
- Cook Time: 4 hours
