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Homemade Ramen Recipe with Pork Chashu

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This cozy homemade ramen features tender pork chashu, a rich umami broth, jammy ramen eggs, and classic toppings. It’s a comforting, restaurant-quality bowl you can make at home for family gatherings or a special night in.

Ingredients

Scale
  • 1.5 lbs pork belly, skin-on if possible
  • 1/2 cup soy sauce
  • 1/2 cup mirin
  • 1/3 cup sake (or dry sherry)
  • 1/3 cup sugar (white or brown)
  • 4 cloves garlic, smashed
  • 2-inch knob ginger, sliced
  • 2 green onions, cut into large pieces
  • 8 cups low-sodium chicken stock
  • 2 cups water
  • 2 tbsp white miso paste
  • 2 tbsp soy sauce
  • 1 tbsp toasted sesame oil
  • 1 tbsp fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 tbsp neutral oil (canola or grapeseed)
  • 4 large eggs
  • 1/4 cup soy sauce
  • 1/4 cup mirin
  • 1/2 cup water
  • 4 servings fresh ramen noodles (about 14 oz)
  • 2 cups baby spinach or bok choy, blanched
  • 1 cup bean sprouts, rinsed
  • 2 green onions, thinly sliced
  • Nori sheets, cut into strips
  • Sesame seeds, toasted
  • Chili oil or shichimi togarashi, for serving

Instructions

  1. Prep the Pork Chashu: Lay pork belly skin-side down, roll tightly, and tie with kitchen twine. In a Dutch oven, combine soy sauce, mirin, sake, sugar, garlic, ginger, and green onion. Add pork belly, turning to coat. Add water to cover, bring to a gentle simmer, cover, and braise for 1.5 hours, flipping once. Remove pork and let cool. Strain and reserve braising liquid.
  2. Make Ramen Eggs: Boil eggs for 7 minutes, transfer to ice bath, peel, and marinate in a mix of reserved braising liquid, soy sauce, mirin, and water for at least 30 minutes.
  3. Build the Broth: In the Dutch oven, heat neutral oil over medium. Sauté ginger and garlic until fragrant. Stir in miso paste, then add chicken stock and water, scraping browned bits. Add soy sauce and sesame oil. Simmer uncovered for 20-30 minutes. Adjust seasoning as needed.
  4. Prepare Noodles and Greens: Boil ramen noodles according to package directions (2-3 minutes). Rinse briefly under warm water. Blanch spinach, bok choy, or bean sprouts for 30 seconds.
  5. Slice Chashu and Assemble: Remove twine from pork belly, slice thinly. Sear slices if desired. In each bowl, add noodles, ladle hot broth, arrange pork slices, greens, bean sprouts, and half a ramen egg. Garnish with green onion, nori, sesame seeds, and chili oil. Serve hot.

Notes

For gluten-free, use tamari and gluten-free noodles. Pork shoulder can substitute for belly. Make pork and broth ahead for deeper flavor. Add mushrooms to broth for earthier taste. Vegetarian option: use mushroom or kombu dashi and marinated tofu. Broth and pork freeze well. Taste and adjust broth seasoning as you go.

Nutrition

Keywords: ramen, pork chashu, homemade ramen, Japanese noodles, comfort food, easy ramen, ramen eggs, miso broth, family dinner, cozy recipe

Find it online: https://prismtaste.com/homemade-ramen-recipe-with-pork-chashu-easy-comfort-food/