Classic Japanese Ramen Soup
Dive into the umami-packed world of authentic Japanese cuisine with this Classic Japanese Ramen Soup recipe. A slow-simmered broth combines the rich depth of pork bones, chicken broth, soy sauce, and miso paste, creating a base bursting with complex flavors. Enhanced by the earthy sweetness of shiitake mushrooms, aromatic garlic, and ginger, this ramen soup is a true comfort food masterpiece. Featuring tender, fresh ramen noodles, creamy soft-boiled eggs, crisp nori sheets, and the vibrant freshness of scallions, each bowl is a feast for the senses. Perfectly seasoned with toasted sesame oil and a hint of black pepper, this recipe makes four hearty servings that are ideal for cozy dinners or impressing guests. With simple preparation and irresistible results, experience the quintessential taste of Japan at home!
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Recipe Information
Ingredients
- 4 cups chicken broth
- 2 pounds pork bones
- 8 cups water
- 4 tablespoons soy sauce
- 2 tablespoons miso paste
- 12 ounces fresh ramen noodles
- 4 shiitake mushrooms
- 1 inch piece ginger root
- 2 garlic cloves
- 3 scallions
- 2 soft-boiled eggs
- 2 nori sheets
- 2 teaspoons toasted sesame oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Rinse the pork bones under cold water to remove any blood or impurities.
Place the pork bones in a large stockpot. Add the 8 cups of water and bring to a boil over medium-high heat.
Once boiling, reduce the heat to low and simmer for 2 hours. Occasionally skim off any scum that rises to the surface.
Strain the broth and discard the bones. Return the broth to the pot.
Add the chicken broth, soy sauce, and miso paste to the pot. Stir well and continue to simmer on low heat.
Peel and slice the garlic cloves and ginger root, and add them to the broth.
Rinse and thinly slice the shiitake mushrooms, then add them to the pot.
Simmer the broth for an additional 1 hour to allow the flavors to meld.
Meanwhile, bring a separate pot of water to a boil and cook the fresh ramen noodles according to the package instructions. Drain and set aside.
Slice the scallions finely, reserving the green parts for garnish.
Prepare the soft-boiled eggs by boiling them for 6 minutes. Cool them in an ice bath, peel carefully, and cut in half.
Divide the cooked noodles among four bowls.
Strain the broth to remove the ginger and garlic, then ladle it over the noodles in each bowl.
Top with halved soft-boiled eggs, sliced scallions, nori sheets, and a drizzle of toasted sesame oil.
Season each bowl with a pinch of salt and black pepper to taste.
Serve your classic Japanese ramen soup immediately, allowing diners to enjoy the rich and savory flavors.
Nutrition Facts
Calories |
2942 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.9 g | 218% | |
| Saturated Fat | 56.4 g | 282% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1106 mg | 369% | |
| Sodium | 8064 mg | 351% | |
| Total Carbohydrate | 131.3 g | 48% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 16.1 g | ||
| Protein | 226.1 g | 452% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 595 mg | 46% | |
| Iron | 24.9 mg | 138% | |
| Potassium | 4999 mg | 106% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
