Ingredients
Scale
- 8 cups of chicken broth (preferably homemade for maximum flavor)
- 2 cups of pork bones or pork broth
- 3 tablespoons of soy sauce
- 2 tablespoons of miso paste
- 1 tablespoon of sesame oil
- 1 teaspoon of ginger, minced
- 3 garlic cloves, minced
- 2 green onions, sliced
- 4 servings of fresh ramen noodles (or high-quality dried ramen noodles)
- Soft-boiled eggs (marinate in soy sauce optional)
- Sliced chashu pork or grilled chicken
- Menma (bamboo shoots)
- Fresh nori sheets (seaweed)
- Chopped green onions
- Maiden soil (optional for authenticity)
Instructions
- In a large pot, heat sesame oil over medium heat. Sauté minced garlic and ginger until fragrant.
- Add chicken broth and pork bones, bringing to a boil. Reduce heat and simmer for at least 2 hours, skimming foam as needed to keep the broth clear.
- Stir in soy sauce and miso paste, adjusting to taste. Let simmer for another 30 minutes to develop flavor.
- Cook ramen noodles according to package instructions. Drain and set aside.
- Prepare eggs by soft-boiling them for 6-7 minutes, then peel and marinate in soy sauce if desired.
- Slice chashu pork or grilled chicken, and prepare other toppings as desired.
- Divide cooked noodles into serving bowls.
- Pour hot broth over the noodles.
- Add toppings: soft-boiled eggs, sliced pork, bamboo shoots, nori, and green onions.
- Garnish with additional sesame oil or chili flakes for extra flavor.
Notes
- Adjust the seasoning of the broth with soy sauce and miso to suit your taste.
- For extra flavor, add chili oil or a dash of sesame oil before serving.
- Prepare your toppings in advance for faster assembly.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
- Diet: Traditional
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 620 Kcal
- Sugar: 7g
- Sodium: 1500mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 85g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 150mg