Ramen from Scratch

🕒 Prep: 2 hours
🔥 Cook: 12 hours
🍽 Serves: 4
★★★★★
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Making ramen from scratch is a labor of love, but the reward is a deeply satisfying bowl of noodles that will transport you straight to a cozy ramen shop in Japan. This recipe captures the authentic essence with its rich broth, tender chashu pork, and perfectly marinated eggs.

Ingredients for Ramen from Scratch

Pork bones and chicken bones create the rich, umami-packed base of the broth. Onions, garlic, and ginger add depth and a hint of sweetness. Soy sauce enhances the savory notes.

For the noodles, all-purpose flour and salt form the base, with water binding it all together into a smooth dough.

Pork belly becomes succulent chashu when simmered with soy sauce, mirin, and sugar. Green onions add a fresh finish.

Eggs are boiled and marinated in a mix of soy sauce, mirin, and water for a savory punch.

Tips & Tricks

  • Roasting the bones carefully prevents the broth from becoming cloudy.
  • Use a pasta machine for even noodle thickness and consistent cooking.
  • Let the chashu pork rest after cooking for easier slicing.
  • Ensure eggs are at room temperature before boiling to prevent cracking.

Serving Suggestions

This ramen pairs beautifully with a side of pickled vegetables or a fresh seaweed salad. For a touch of heat, add a dollop of chili paste to the broth.

Frequently Asked Questions

Can I make the broth in advance?
Yes, you can make the broth a day ahead and store it in the fridge. The flavors will deepen overnight.
What if I can't find pork belly?
You can substitute with pork shoulder or even chicken thighs for a different texture.
How do I store leftovers?
Store broth, noodles, and toppings separately in the fridge for up to 3 days. Reheat gently before serving.

Ramen from Scratch Recipe Walkthrough

Start by roasting the pork and chicken bones at 400°F for 30 minutes. This step is crucial for bringing out the rich flavors that will define your broth.

Transfer the roasted bones to a large pot and add the onions, garlic, ginger, and 12 cups of water. Bring it to a gentle simmer and let it go for about 10 hours. Remember to skim off any impurities that float to the top to keep your broth clear.

After 10 hours, add the soy sauce and let it simmer for another hour. Once done, strain the broth and set it aside for later.

For the noodles, mix flour and salt in a bowl, slowly adding water while kneading until you have a smooth dough. Let it rest for 30 minutes, which helps relax the gluten.

Roll out the dough thinly and cut it into noodles. Boil them for about 2 minutes, then rinse with cold water to stop the cooking process.

To make the chashu, roll the pork belly and secure it with kitchen twine. Simmer it in a mix of soy sauce, mirin, and sugar for 1.5 hours, turning occasionally to ensure even cooking.

For the marinated eggs, boil them for 6 minutes, then plunge into ice water to stop the cooking. Peel and marinate them in a mixture of soy sauce, mirin, and water for about 4 hours.

To assemble, divide the noodles among bowls, ladle over the broth, and top with slices of chashu pork and halved marinated eggs. Garnish with chopped green onions for a fresh touch.

Why You'll Love This Recipe

  • The broth is simmered for hours, resulting in a deep, complex flavor.
  • Homemade noodles add a fresh and chewy texture that store-bought can't match.
  • Chashu pork is melt-in-your-mouth tender, infused with a sweet and savory glaze.
  • Marinated eggs have creamy centers with a savory outer layer.

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

Step-by-step 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.

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