Homemade Ramen Recipe with Pork Chashu – Easy Comfort Food

There’s a special kind of magic in the kitchen when the deep aroma of simmering broth, sizzling pork belly, and toasted sesame oil fills the air. If you’ve ever wandered into a tiny ramen shop on a chilly night, you know the anticipation that builds as you hear noodles slurped and see bowls steaming at every table. When I first made this homemade ramen recipe with pork chashu, I stood over my stove, spoon in hand, and just let the scent wash over me. It’s the kind of moment that makes you slow down and think, “Wow, this is pure comfort in a bowl.”

Years ago, when I was knee-high to a grasshopper, ramen meant a packet of instant noodles—those wavy, salty blocks that got me through study sessions and rainy afternoons. But the first time I tasted real ramen, made from scratch, I was instantly hooked. The broth was silky and rich, the pork melt-in-your-mouth tender, and the jammy eggs? Let’s just say, I’ve never looked back. I still remember my husband’s face the first time I served this—he closed his eyes, took a deep breath, and just grinned. My kids circled the kitchen like little sharks, barely letting the chashu cool before sneaking bites straight from the cutting board (no judgment, honestly, it’s impossible to resist).

This recipe has become our go-to for lazy Sundays, cozy date nights at home, or whenever we want to treat friends to something truly special. It’s the bowl you crave when you need warmth, comfort, and a little escape. And you know what? I wish I’d discovered how easy real ramen could be years ago. After testing different broths, noodle types, and chashu methods (all in the name of research, of course), I can honestly say this ramen feels like a warm hug. It’s become a staple for family gatherings, gifting to new parents, or just brightening up my Pinterest board. Trust me—you’re going to want to bookmark this one.

Why You’ll Love This Homemade Ramen Recipe with Pork Chashu

If you’ve ever been intimidated by the thought of making ramen from scratch, let me put those worries to rest. I’ve cooked my way through countless bowls—tweaking, tasting, and taking notes late into the night. This recipe is exactly what I wished for: authentic flavor, approachable steps, and a result that makes everyone at the table say, “How did you do this at home?” Here’s what makes this homemade ramen recipe with pork chashu stand out:

• Quick & Easy: While traditional ramen can simmer all day, this version brings the magic together in just a few hours—perfect for a rainy Sunday or weeknight treat.
• Simple Ingredients: You don’t need to trek across town for specialty items. Most ingredients are pantry staples or easy to find at your local market.
• Perfect for Gatherings: This ramen is a showstopper for cozy dinners, family nights, or impressing friends without breaking a sweat.
• Crowd-Pleaser: Kids, adults, and even picky eaters can’t get enough of the rich broth and melt-in-your-mouth pork chashu.
• Unbelievably Delicious: The combination of silky noodles, savory broth, and buttery-soft pork is comfort food at its best.

What truly sets this bowl apart? It’s the little details: gently rolling the marinated pork belly for that classic swirl, layering umami-rich ingredients in the broth, and finishing with a drizzle of aromatic oil. I’ve tried shortcuts, and sure, they’re fine when you’re in a rush—but this method gives you deep, satisfying flavor without the fuss. Plus, you can make it your own: dial up the spice, add extra veggies, or go wild with toppings (my personal favorite is a sprinkle of crispy garlic!).

This isn’t just another ramen recipe—it’s the one you’ll crave when you need something cozy, nourishing, and soul-soothing. It’s perfect for those nights when you want to impress without spending all day in the kitchen, or when you need a bowl of goodness to warm you from the inside out. In my kitchen, this ramen is a little celebration of home, flavor, and simple joys. I can’t wait for you to try it and make it part of your own traditions.

What Ingredients You Will Need

This homemade ramen recipe with pork chashu is all about layering simple ingredients for big flavor. Don’t worry—there’s nothing too fancy here, and you can find most things at your usual grocery store (though a quick stop at an Asian market is always a fun adventure!). Here’s what you’ll need to bring this cozy bowl to life:

For the Pork Chashu

• 1.5 lbs (680g) pork belly, skin-on if possible (look for even layers of meat and fat—this gives the chashu that signature melt-in-your-mouth texture)
• 1/2 cup (120ml) soy sauce (I like Kikkoman or San-J for depth)
• 1/2 cup (120ml) mirin (a sweet Japanese rice wine, adds lovely balance)
• 1/3 cup (80ml) sake (for extra umami; can sub dry sherry in a pinch)
• 1/3 cup (65g) sugar (white or brown both work—brown sugar gives a richer caramel note)
• 4 cloves garlic, smashed
• 2-inch (5cm) knob of ginger, sliced
• 2 green onions, cut into large pieces

For the Ramen Broth

• 8 cups (2 liters) low-sodium chicken stock (homemade is dreamy, but boxed works fine)
• 2 cups (480ml) water
• 2 tbsp white miso paste (adds savory depth; you can use red miso for a stronger flavor)
• 2 tbsp soy sauce
• 1 tbsp toasted sesame oil
• 1 tbsp fresh ginger, grated
• 2 cloves garlic, minced
• 1 tbsp neutral oil (like canola or grapeseed)

For the Ramen Eggs (Ajitsuke Tamago)

• 4 large eggs
• 1/4 cup (60ml) soy sauce
• 1/4 cup (60ml) mirin
• 1/2 cup (120ml) water

For the Noodles and Toppings

• 4 servings fresh ramen noodles (about 14 oz/400g; Sun Noodle is great, but dried or frozen work too)
• 2 cups (120g) baby spinach or bok choy, briefly blanched
• 1 cup (100g) bean sprouts, rinsed
• 2 green onions, thinly sliced
• Nori sheets (toasted seaweed, cut into strips)
• Sesame seeds, toasted
• Chili oil or shichimi togarashi (Japanese seven spice), for serving

Ingredient Notes & Substitutions:

• If you need gluten-free, use tamari instead of soy sauce and gluten-free noodles.
• Pork shoulder can stand in for belly—just slice thin after braising.
• No sake? Dry sherry or a splash of white wine works in a pinch.
• Add mushrooms (shiitake or cremini) to the broth for earthier flavor.
• For a vegetarian broth, use mushroom or kombu dashi and skip the chashu (try marinated tofu instead!).

Equipment Needed

You don’t need a fancy kitchen (or a ramen shop) to pull off this recipe. Here’s what you’ll need to make your homemade ramen recipe with pork chashu:

• Large Dutch oven or heavy-bottomed pot: For simmering the broth and braising the pork. A slow cooker works for the pork if you’re multitasking.
• Medium saucepan: For boiling eggs and blanching greens.
• Baking sheet or roasting pan: For browning the pork belly (if you want extra caramelization).
• Sharp knife: For slicing the chashu and prepping toppings. A serrated knife helps with the pork’s crispy edges.
• Kitchen twine: To roll and tie the pork belly (makes for those gorgeous spirals, but you can skip if you want a rustic look).
• Fine mesh strainer or slotted spoon: For removing solids from broth and fishing out eggs.
• Ladle and tongs: For assembling the bowls (less mess, more fun).

Personal Tip: I’ve made this with just my old stockpot and a thrift-store knife. Don’t stress if your tools aren’t pro-level—the flavor is what matters. Keep your knife sharp for easy pork slicing, and if you don’t have kitchen twine, just shape the pork as best you can.

Maintenance Note: If you use a cast iron Dutch oven, dry and oil it well after washing, especially with all the salty broth. And if you want to splurge, a ramen bowl set makes every serving feel restaurant special (but your favorite soup bowl works just fine).

Preparation Method

1. Prep the Pork Chashu (20 minutes active, 90 minutes inactive):
   Lay the pork belly skin-side down. Roll up tightly (lengthwise for a longer roll), and tie with kitchen twine every 2 inches (5cm). This step is optional but gives that classic look.
   In your Dutch oven, combine soy sauce, mirin, sake, sugar, garlic, ginger, and green onion. Nestle pork belly in, turning to coat.
   Add enough water to just cover the pork, bring to a gentle simmer over medium-low heat. Cover and braise for 1.5 hours, flipping pork once halfway through. The pork should be fork-tender and deeply bronzed.
   Remove pork to a plate and let cool. Strain and reserve the braising liquid for marinating eggs and drizzling over ramen.
2. Make the Ramen Eggs (Ajitsuke Tamago, 15 minutes):
   Bring a saucepan of water to a rolling boil. Carefully lower in eggs and boil for exactly 7 minutes for a jammy center (or 8 minutes for firmer yolks).
   Transfer eggs to an ice bath or very cold water to stop cooking.
   When cool, gently peel eggs and place in a small bowl or zip-top bag. Cover with a mix of reserved pork braising liquid, soy sauce, mirin, and water. Marinate for at least 30 minutes, up to overnight for deeper flavor.
3. Build the Broth (20 minutes):
   In the same Dutch oven (no need to wash!), heat neutral oil over medium. Add ginger and garlic, sauté until fragrant (about 1 minute).
   Stir in miso paste and cook for 30 seconds, then pour in chicken stock and water. Scrape any browned bits from the bottom.
   Add soy sauce and sesame oil. Simmer uncovered for 20-30 minutes. Taste and adjust seasoning—add a splash more soy sauce for salt, or a dash of sugar if it’s too sharp. If using, add mushrooms for the last 10 minutes.
4. Prepare the Noodles and Greens (10 minutes):
   Bring a large pot of water to boil. Add fresh ramen noodles and cook according to package directions (usually 2-3 minutes). They should be bouncy and just tender.
   Remove with tongs (don’t dump the water yet!) and rinse briefly under warm water to remove excess starch.
   Use the same pot of water to quickly blanch spinach, bok choy, or bean sprouts—just 30 seconds, so they stay bright and crisp.
5. Slice the Chashu and Assemble (10 minutes):
   Remove twine from the pork belly. Slice thinly with a sharp knife. If you love crispy edges, quickly sear slices in a hot skillet or on a baking sheet under the broiler for 2 minutes.
   In each bowl, add a nest of noodles. Ladle over hot broth, arrange pork slices on top, and add greens, bean sprouts, and half a ramen egg.
   Garnish with sliced green onion, nori strips, toasted sesame seeds, and a drizzle of chili oil if you like a kick. Serve hot and slurp away!

Prep Tips: If your pork is tough, it may need a bit more simmering. The broth should taste balanced—don’t be afraid to tweak with a little extra miso or soy sauce. The eggs can marinate while you prep everything else, and you can make the pork a day ahead if you like (even better for flavor!).

Cooking Tips & Techniques

Over the years, I’ve had my share of ramen fails (mushy noodles, bland broth, rubbery pork). Here are the tricks that make all the difference in your homemade ramen recipe with pork chashu:

• Don’t Rush the Pork: The chashu needs gentle braising—keep your simmer low and slow. If you rush it, the pork can get tough, which is just sad.
• Layer the Flavors: Sautéing ginger and garlic before adding the broth really wakes up the aromatics. Don’t skip this step!
• Check Your Broth: Taste as you go. If it’s too salty, add a splash of water. If it’s flat, a tiny pinch of sugar or a dash more miso works wonders.
• Noodle Timing: Boil noodles separately from the broth to keep them springy, not soggy. Only cook what you’ll serve right away.
• Egg Perfection: Set a timer for the eggs (7 minutes for jammy, 8 for firmer). Drop them in an ice bath right away to stop the cooking. I’ve forgotten this step before and, well, ended up with hard-boiled eggs (oops!).
• Batch Prep: The pork and broth hold beautifully in the fridge for up to three days. If you make a big batch, you can have “instant” ramen all week—just boil fresh noodles each time.
• Finishing Touches: A sprinkle of green onion, toasted sesame, or a drizzle of chili oil at the end makes it restaurant-worthy. I sometimes add a squeeze of lime if I’m feeling zesty.

And don’t stress about imperfections—ramen is all about cozy comfort, not perfection. The best bowls come with a little mess and a lot of love.

Variations & Adaptations

Ramen is endlessly customizable, and this homemade ramen recipe with pork chashu is no exception. Here are some favorite twists and swaps, whether you’re cooking for dietary needs or just feeling creative:

• Vegetarian/Vegan: Skip the pork chashu and use marinated tofu or roasted mushrooms instead. Swap chicken stock with rich mushroom broth or kombu dashi, and use white miso for depth.
• Gluten-Free: Use tamari instead of soy sauce and gluten-free ramen noodles (rice noodles work in a pinch). Double-check your miso for hidden gluten, too!
• Spicy Miso Ramen: Whisk a spoonful of chili paste (like gochujang or sambal oelek) into the broth for a fiery kick. Top with a little extra chili oil or crispy fried garlic.
• Seasonal Greens: In spring, toss in snap peas or asparagus. In fall, roasted squash or sweet corn are lovely.
• Different Pork Cuts: Try pork shoulder for a leaner option, or use chicken thighs for a lighter chashu-style topping.
• Egg-Free: Just skip the ramen eggs. Add extra veggies or some marinated bamboo shoots for texture and flavor.

Honestly, my favorite riff is using leftover grilled chicken or even roasted veggies for a “clean out the fridge” ramen. The broth and noodles are a blank canvas—add what you love, and don’t be afraid to get creative. Family members with allergies? Just swap ingredients as needed. Ramen night is always a choose-your-own-adventure event in our house, and it keeps everyone happy.

Serving & Storage Suggestions

There’s nothing quite like slurping a bowl of homemade ramen recipe with pork chashu right off the stove. Here’s how to serve and save every last drop:

• Serving: Serve piping hot, with toppings arranged in little “islands” for visual appeal (makes for gorgeous Pinterest photos!). I like to bring everything to the table and let everyone build their own bowl—extra fun for kids or guests.
• Pairings: Ramen goes beautifully with a crisp cucumber salad, pickled veggies, or steamed edamame. For drinks, try green tea, iced barley tea, or even a light Japanese beer.
• Storage: Store leftover broth and chashu separately in airtight containers in the fridge for up to 3 days. Noodles are best cooked fresh, but if you must store, toss with a little oil and keep in a zip-top bag (they’ll stick together if left too long, though).
• Freezing: The broth and pork chashu freeze well for up to a month. Slice pork before freezing for easy portioning.
• Reheating: Gently reheat broth on the stove until steaming. Warm pork slices in the broth or microwave for 20 seconds. Avoid microwaving eggs—they can get rubbery.
• Flavor Note: The broth’s flavor deepens after a day or two, so leftovers are even better (if you’re lucky enough to have any!).

Nutritional Information & Benefits

This homemade ramen recipe with pork chashu is pure comfort, but it’s also surprisingly balanced when made at home. Here’s a quick look at what you’re getting in each serving:

• Calories: About 600-700 per bowl (with pork and egg, depending on toppings and noodle type)
• Protein: 30-35g from pork, egg, and noodles
• Carbs: 60-65g (choose lower-carb noodles or skip eggs for fewer carbs)
• Fat: 25-30g (mainly from pork belly—use leaner cuts for lighter bowls)

Health Benefits: Homemade broth is rich in collagen and minerals, especially if you use chicken bones. The pork provides protein, while eggs add choline and B vitamins. Fresh greens and bean sprouts boost fiber and vitamin C.

Dietary Notes: Gluten-free, dairy-free, and vegetarian options are easy—just check the variations. Potential allergens include soy, eggs, and wheat (noodles and soy sauce). As always, adjust based on your needs. In my house, a bowl of ramen is comfort food that also sneaks in veggies and protein—no guilt, just joy.

Conclusion

If you’re looking for a bowl of pure, nostalgic comfort, this homemade ramen recipe with pork chashu is your answer. It’s cozy, simple, and impossibly satisfying—the kind of meal that makes everyone pause and enjoy the moment. Whether you’re new to ramen or a seasoned slurper, this recipe brings restaurant-quality flavor to your own kitchen, no passport required.

Don’t be afraid to make it your own—swap toppings, try different broths, or go wild with spice. I love this recipe because it’s never the same twice, but it’s always delicious. The smiles around my table say it all, and I hope it brings a little extra warmth to your home too.

Ready to give it a try? Let me know how your homemade ramen turns out! Drop your questions or favorite toppings in the comments, share your photos on Pinterest, and tag me if you make your own cozy bowl. Happy slurping, friends—you’ve earned it!

FAQs

How do I make the ramen broth richer?

For a deeper, richer broth, simmer the chicken stock with extra bones or add a few dried shiitake mushrooms. You can also let the broth simmer longer (up to 2 hours) to concentrate flavors.

Can I make pork chashu ahead of time?

Absolutely! Pork chashu tastes even better after a night in the fridge. Just slice and reheat gently in hot broth or under the broiler before serving.

What if I can’t find fresh ramen noodles?

No worries! Dried ramen noodles, udon, or even spaghetti work in a pinch. Just cook until al dente and rinse to remove extra starch.

How do I get perfect soft-boiled eggs?

Boil eggs for exactly 7 minutes, then plunge into ice water. Peel carefully and marinate in soy sauce mixture for at least 30 minutes for that jammy, flavorful yolk.

What toppings go best with homemade ramen?

Classic toppings include sliced green onion, nori, bean sprouts, and toasted sesame seeds. Try corn, bamboo shoots, chili oil, or crispy garlic for extra flair!

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