Ramen from Scratch

Discover the joy of authentic Japanese ramen with this comprehensive recipe, featuring hand-crafted broth and noodles, succulent chashu pork, and perfectly marinated eggs.

Prep time: 2 hours
Cook time: 12 hours
Serves: 4

Ingredients

For the Broth:

2 pounds pork bones

1 pound chicken bones

2 onions, halved

4 cloves garlic

1 ginger root, sliced

2 tablespoons soy sauce

For the Noodles:

3 cups all-purpose flour

1 teaspoon salt

1 cup water

For the Chashu Pork:

1 pound pork belly

1/2 cup soy sauce

1/2 cup mirin

1/4 cup sugar

3 green onions

For the Marinated Eggs:

4 large eggs

1/2 cup soy sauce

1/2 cup mirin

1/4 cup water

Instructions

1. Broth: Roast pork and chicken bones at 400°F for 30 minutes.

2. Transfer bones to a large pot, add onions, garlic, ginger, and 12 cups water. Simmer for 10 hours, skimming impurities.

3. Add soy sauce, simmer for another hour. Strain broth and set aside.

4. Noodles: Combine flour and salt in a bowl. Gradually add water, kneading into a dough. Let rest for 30 minutes.

5. Roll dough thin, cut into noodles. Boil noodles for 2 minutes, then rinse in cold water.

6. Chashu Pork: Roll pork belly and tie with twine. Simmer in soy sauce, mirin, and sugar mix for 1.5 hours, turning occasionally.

7. Marinated Eggs: Boil eggs for 6 minutes, then cool in ice water. Peel and marinate in soy sauce, mirin, and water for 4 hours.

8. Assemble: Divide noodles, broth, sliced chashu pork, and halved eggs into bowls. Garnish with chopped green onions.

Storage

Store broth, noodles, and toppings separately in airtight containers in the refrigerator for up to 3 days.

Reheating

Reheat broth on the stove and noodles in boiling water for 1 minute before serving.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.