Traditional Shoyu Ramen

A dark, clear umami broth with glistening droplets of pork fat. The long-braised pork belly is so tender it falls apart at the touch of a chopstick.

• Prep time: 30 min
• Cook time: 120 min
• Difficulty: Medium
• Calories: 1767
• Protein: 45 g
• Carbs: 91 g
• Fat: 133 g

Ingredients

• 800 g Pork belly ( in one piece )
• 400 g ramen noodles ( dry )
• 1.5 L dashi stock ( ready to use )
• 150 ml soy sauce
• 100 ml mirin
• 50 ml Sake or rice alcohol
• 4 piece Egg ( fresh )
• 3 piece Garlic ( crushed cloves )
• 1 piece Onion ( halved )
• 2 tbsp White sugar
• 1 tsp Ginger ground
• 1 piece kombu seaweed ( dried sheet )
• 2 piece Scallion or chives ( finely sliced )
• 2 piece nori seaweed ( cut into rectangles )
• 1 tbsp Sesame oil optional
• 20 g Fresh ginger ( peeled and thinly sliced )

Instructions

1. Searing the pork

   In a hot pot, sear the pork belly on all sides. The fat should be golden and crispy, releasing its juices at the bottom.

2. Braising the meat

   Deglaze with sake, mirin, and soy sauce. Add crushed garlic, halved onion, sugar, and ground ginger. Cover with water and braise over very low heat. The meat is ready when a knife tip enters like butter.

3. Preparing soft-boiled eggs

   Plunge the eggs into boiling water for exactly 6 minutes. Cool immediately in ice water to stop the cooking. The yolk should remain runny and syrupy.

4. Infusing the broth

   Heat the dashi broth with the kombu seaweed and sliced fresh ginger. Maintain a light simmer without boiling hard to keep it clear. At the end of cooking, strain and add a ladle of the pork braising liquid to enhance the umami.

5. Assembling the bowl

   Cook the ramen noodles al dente. Divide them into deep bowls, pour the hot broth. Arrange the glazed pork slices, halved egg, sliced scallions, and a sheet of nori.

Chef's tips

• Don't throw away the pork braising liquid: strain it and use it to marinate your soft-boiled eggs overnight.
• Broth clarity is key: never let the dashi boil vigorously once the kombu is added.

Storage

Store broth, noodles, and pork separately in the refrigerator. The pork freezes very well in its juices.