Restaurant-Style Ramen at Home: Easy & Delicious Noodle Soup Recipe

Name: Restaurant-Style Ramen at Home: Easy & Delicious Noodle Soup Recipe
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 4
Cuisine: Japanese
Ingredients: 500 grams Pork Belly (Skin on or off, for chashu); 4 portions Ramen Noodles (Fresh or dried); 4 units Large Eggs (For soft-boiled); 1.5 liters Chicken or Pork Broth (Low sodium recommended); 1/2 cup Soy Sauce (For broth and chashu); 1/4 cup Mirin (Sweet rice wine); 1/4 cup Sake (Cooking sake); 2 inch piece Fresh Ginger (Sliced or crushed); 4 units Garlic Cloves (Smashed); 4 stalks Green Onions (Sliced for garnish); 4 pieces Nori Seaweed Sheets (For garnish); 1 tablespoon Sesame Oil (For garnish)

Learn how to make authentic, restaurant-quality ramen right in your kitchen! This detailed recipe guides you through preparing a rich broth, tender pork chashu, perfectly soft-boiled eggs, and springy noodles for an unforgettable culinary experience.

#Ramen

#Noodle Soup

#Asian Food

#Homemade

#Comfort Food

Searing Pork Belly for Chashu

Recipe Information

30m

Prep Time

Cook Time

2h 30m

Total Time

Servings

Medium

Japanese

English

Nutrition (per serving)

650

Calories

45g

Protein

60g

Carbs

25g

Fat

Perfectly Cooked Soft-Boiled Egg

Ingredients

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Rich and Flavorful Ramen Broth

Instructions

0/5 completed

1
Prepare the Chashu Pork: Sear the pork belly on all sides until golden. Transfer to a pot with 1/4 cup soy sauce, 1/4 cup mirin, 1/4 cup sake, ginger, garlic, and enough water to just cover. Simmer for 1.5-2 hours until very tender. Let cool, then slice thinly.
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2h
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Prepare the Chashu Pork: Sear the pork belly on all sides until golden. Transfer to a pot with 1/4 cup soy sauce, 1/4 cup mirin, 1/4 cup sake, ginger, garlic, and enough water to just cover. Simmer for 1.5-2 hours until very tender. Let cool, then slice thinly.
2h
For richer flavor, marinate the cooked pork in some of the simmering liquid overnight.
2
Prepare Soft-Boiled Eggs: Bring a pot of water to a rolling boil. Carefully lower the eggs into the water and cook for 6-7 minutes for a jammy yolk. Immediately transfer to an ice bath to stop cooking. Peel gently and marinate in leftover chashu liquid or a mix of soy sauce and mirin.
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15m
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Prepare Soft-Boiled Eggs: Bring a pot of water to a rolling boil. Carefully lower the eggs into the water and cook for 6-7 minutes for a jammy yolk. Immediately transfer to an ice bath to stop cooking. Peel gently and marinate in leftover chashu liquid or a mix of soy sauce and mirin.
15m
Use slightly older eggs (not fresh) as they are easier to peel.

3
Prepare the Ramen Broth: In a large pot, combine chicken/pork broth with 1/4 cup soy sauce, 1/4 cup mirin, sliced ginger, and smashed garlic. Bring to a simmer and let it gently cook for 20 minutes to meld the flavors. Taste and adjust seasoning as needed.
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20m
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Prepare the Ramen Broth: In a large pot, combine chicken/pork broth with 1/4 cup soy sauce, 1/4 cup mirin, sliced ginger, and smashed garlic. Bring to a simmer and let it gently cook for 20 minutes to meld the flavors. Taste and adjust seasoning as needed.
20m
For an extra umami boost, add a piece of kombu seaweed and a handful of bonito flakes to the broth while simmering, then strain.
4
Cook Ramen Noodles: Bring a separate pot of water to a rolling boil. Cook the ramen noodles according to package instructions, usually 2-3 minutes for fresh noodles. Drain well.
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3m
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Cook Ramen Noodles: Bring a separate pot of water to a rolling boil. Cook the ramen noodles according to package instructions, usually 2-3 minutes for fresh noodles. Drain well.
3m
Don't overcook the noodles; they should still have a slight bite.
5
Assemble Your Ramen Bowl: Divide the cooked noodles among serving bowls. Ladle hot broth over the noodles. Arrange slices of chashu pork, a halved soft-boiled egg, sliced green onions, and nori sheets on top. Drizzle with a touch of sesame oil.
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5m
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Assemble Your Ramen Bowl: Divide the cooked noodles among serving bowls. Ladle hot broth over the noodles. Arrange slices of chashu pork, a halved soft-boiled egg, sliced green onions, and nori sheets on top. Drizzle with a touch of sesame oil.
5m
Warm the serving bowls beforehand to keep your ramen hot longer.