Ramen
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Ramen is Japan's most beloved obsession - a dish so seriously pursued that entire restaurants dedicate decades to perfecting a single bowl. Originating in China and transformed into something entirely Japanese over the 20th century, ramen found its soul in the postwar street stalls of Tokyo and the pork-rich broths of Fukuoka. The magic lies in the layering: a deeply savory tare seasoning, a rich broth simmered for hours, springy alkaline noodles, and toppings assembled with quiet precision. A great bowl of ramen is not fast food. It is a labor of love you will want to repeat every week.
Time & Quantities
Method & Ingredients
Required Equipment: Large stockpot, medium saucepan, noodle pot, bowls for serving
Vitamix E310 Explorian Blender
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View on AmazonCooking Method: Slow Cooking
Ingredients
- For the broth: 2 lbs pork neck bones
- 1 whole chicken carcass
- 1 onion (halved and charred)
- 4 garlic cloves
- 2-inch piece fresh ginger (sliced)
- 2 tbsp soy sauce
- 1 tbsp mirin
- For the tare: 4 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp sake
- For toppings: 4 soft-boiled eggs (marinated in soy and mirin)
- 400g chashu pork belly (rolled and braised)
- 2 sheets nori
- 4 portions fresh or dried ramen noodles
- 2 cups bean sprouts (blanched)
- 4 spring onions (sliced)
- sesame seeds
- chili oil
Instructions
- Blanch pork bones and chicken carcass in boiling water for 5 minutes, drain and rinse well - this removes impurities and prevents a cloudy grey broth.
- In a dry pan, char the halved onion cut-side down over high heat until deeply blackened, about 5 minutes. This adds smokiness and color to the broth - it looks alarming but is completely correct.
- Combine blanched bones, charred onion, garlic, and ginger in a large pot. Cover with cold water, bring to a boil, then simmer on medium heat for 3 hours, skimming foam occasionally. The broth should become milky white and deeply fragrant.
- Make the tare: combine soy sauce, mirin, and sake in a small saucepan. Simmer 3 minutes until slightly reduced. Set aside - this seasoning concentrate goes into each bowl individually, allowing everyone to control their salt level.
- For the chashu: roll pork belly tightly, tie with kitchen string, sear all sides in oil until golden. Braise in a mix of soy sauce, mirin, sake, and sugar for 90 minutes at a gentle simmer until tender. Cool in braising liquid. Slice when cold.
- For marinated eggs: soft-boil eggs for exactly 6 minutes 30 seconds, peel, and marinate in equal parts soy sauce and mirin diluted with water for at least 2 hours.
- Strain broth through a fine sieve. Season with soy sauce and mirin. Keep hot.
- Cook noodles per package instructions. Warm bowls with hot water, drain. Add 1 tbsp tare to each bowl, ladle in hot broth, add noodles, then arrange chashu, halved egg, nori, bean sprouts, and spring onions on top. Finish with sesame seeds and chili oil.
Storage & Make-Ahead
Storage Advice: Broth refrigerates up to 5 days, freezes up to 3 months. Chashu and eggs refrigerate up to 4 days. Store noodles, broth, and toppings separately - never store assembled bowls.
Make-Ahead & Freezing Tips: Broth and chashu freeze beautifully. Freeze broth in portions for quick weeknight ramen. Thaw overnight, reheat to boiling before serving.
Nutritional & Dietary Information
Nutritional Information:
- Calories: 620
- Protein: 45g
- Fat: 24g (Saturated: 8g)
- Carbohydrates: 52g (Fiber: 3g / Sugar: 6g)
- Vitamin A: 10% DV
- Vitamin C: 8% DV
- Calcium: 8% DV
- Iron: 18% DV
Allergen Information: Contains gluten (noodles, soy sauce), eggs. May contain shellfish if using dashi.
Dietary Information: Contains gluten and eggs. Not suitable for vegan or gluten-free diets without significant substitutions.
Serving & Variations
Serving Suggestions: Serve in deep wide bowls, ideally warmed. Bring everything to the table hot and assemble at the last second - ramen waits for no one and no one should wait for ramen.
Wine or Drink Pairing: A cold Sapporo or Asahi lager is the most authentic Japanese pairing. For wine, a light Pinot Noir from Burgundy handles the richness without overpowering the delicate broth. Sake - either warm junmai or cold daiginjo - is the purist's choice.
Possible Recipe Variations: Beestrot Signature: Add a tablespoon of white miso whisked into the finished broth just before serving - it adds a rounded umami depth that makes the bowl taste like it has been cooking for a week longer than it has. Variations: Shoyu Ramen - lighter soy-based clear broth for a more delicate bowl. Miso Ramen - stir 2 tbsp red miso into the tare for the Sapporo style. Vegetarian Ramen - replace meat broth with kombu and shiitake dashi, top with roasted mushrooms and tofu.
Additional Notes: The broth can be made 3 days ahead and actually improves with time. The chashu and marinated eggs are also better made the day before. On serving day, assembly takes only 15 minutes.
