Buy all ingredients right below the recipe
Broth & Base
- 2 kg pork bones (or shank)
- 1 yellow onion, halved
- 6 garlic cloves
- 5 cm fresh ginger, sliced
- 1.5 l chicken broth
- 500 ml pork broth (or beef broth)
- 500 ml dashi broth
- 3 tbsp miso paste (light or dark)
- 2 tbsp soy sauce
Toppings & Noodles
- 300 g pork belly whole piece (cooked)
- 4 marinated eggs (Ajitsuke Tamago)
- 4 sheets nori seaweed
- 2 spring onions, finely chopped
- 4 portions ramen noodles
Preparing the Bones
- 1Place the pork bones in a large pot, cover with water, and bring to a boil. Skim off any foam that rises to the surface. After a short boil, discard the water and rinse the bones thoroughly under running water.
Cooking the Broth
- 1Fill the pot with fresh water. Add chicken broth, pork broth, the halved onion, garlic cloves, and ginger. Simmer everything uncovered over low heat for 4–5 hours until a rich, creamy broth forms.
- 2Add the dashi broth during the last hour of cooking. Regularly skim off any foam from the surface.
- 3Strain the finished broth through a fine sieve. In a clean pot, stir the miso paste and soy sauce into the hot broth. Taste and season further if necessary.
Arranging & Serving
- 1While the broth simmers, prepare the marinated eggs (in a mixture of soy sauce, mirin, and water) and the pork belly (slow-cooked or braised).
- 2Cook the ramen noodles according to package instructions in plenty of salted water.
- 3To serve, distribute the noodles into deep bowls. Pour the hot broth over them. Arrange the pork belly, halved eggs, spring onions, and a sheet of nori on top. Enjoy immediately while hot.
Tip
The longer the broth simmers, the more intense the flavor will be. For an even better result, you can prepare the broth the day before, let it cool overnight, and easily remove any excess fat the next day.
