Japanese Ramen with Chashu and Soft Boiled Egg
A Classic Japanese Noodle Broth with Succulent Pork and Flavorful Toppings
Experience the rich and savory flavors of a traditional Japanese ramen, complete with tender chashu pork and perfectly soft-boiled eggs.
- 7 h 30 min
- 4
- Advanced
Ingredients
For the Chashu Pork
For the Ramen Broth
For the Ramen Noodles
For the Soft Boiled Eggs
Preparation
Marinating the Chashu Pork
Combine Marinade
Combine soy sauce, mirin, sake, sugar, garlic, ginger, and green onions in a bowl.
Marinate Pork
Place the pork belly in a resealable bag or shallow dish; pour marinade over.
Chill
Marinate for at least 4 hours, preferably overnight, in the refrigerator.
Preparing the Ramen Broth
Combine Ingredients
In a large pot, combine chicken stock, dashi stock, miso paste, soy sauce, sake, mirin, and garlic.
Simmer
Bring to a simmer over low heat, stirring occasionally.
Meld Flavors
Simmer for 1 hour to meld flavors.
Ensure the broth doesn't boil to retain delicate flavors.
Strain
Strain the broth before serving for a clearer appearance.
Cooking Process
Chashu Braising
Transfer marinated pork and liquid to a slow cooker; cook on low for 6 hours until tender.
Soft Boiling Eggs
Boil eggs for exactly 6 minutes; then transfer to an ice bath. Peel and marinate in soy sauce and mirin for 2 hours.
Ramen Noodle Cooking
Cook noodles in boiling salted water for 3 minutes; drain and rinse under cold water briefly to stop cooking.
Plating & Serving
Japanese Ramen with Chashu and Soft Boiled Egg
Japanese Ramen with Chashu and Soft Boiled Egg
Plating & Serving
Arrange noodles in a bowl, pour hot broth over, then top with sliced chashu, halved soft boiled eggs, and your choice of toppings.