Japanese Ramen Shop Ramen
Transport your taste buds straight to a bustling Tokyo ramen shop with this authentic Japanese Ramen Shop Ramen recipe. Crafted with tender, melt-in-your-mouth chashu pork, richly marinated soft-boiled eggs, and a deeply umami-packed broth combining dashi, chicken stock, and shiitake mushrooms, this dish is the epitome of comfort food. Fresh ramen noodles serve as the perfect base, soaking up the beautifully balanced flavors of a tare seasoning blend made with soy sauce, sesame oil, and salt. Topped with vibrant garnishes like nori, menma, and green onions, each bowl offers a restaurant-quality ramen experience that’s perfect for an indulgent weekend project. Whether you're recreating your favorite ramen shop dish or trying your hand at Japanese cooking for the first time, this recipe is a must-try for noodle lovers!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 lb Pork belly
- 1 cup Soy sauce
- 0.5 cup Mirin
- 0.5 cup Sake
- 2 cups Water
- 3 pieces Garlic cloves
- 1 2-inch piece Ginger
- 2 stalks Green onions
- 4 pieces Large eggs
- 1 sheet Dried kombu (kelp)
- 1 cup Bonito flakes
- 4 cups Chicken broth
- 4 pieces Shiitake mushrooms
- 14 oz Fresh ramen noodles
- 2 tbsp Sesame oil
- 1 tsp Salt
- 2 pieces Nori sheets
- 0.5 cup Menma (fermented bamboo shoots)
Instructions
Prepare the chashu pork: Roll the pork belly tightly and secure it with kitchen twine. In a pot, combine 1 cup soy sauce, 0.5 cup mirin, 0.5 cup sake, 2 cups water, 3 garlic cloves, 1 piece of ginger (sliced), and 2 green onions. Bring to a boil, then lower to a simmer. Add the pork belly and simmer for 2 hours, turning occasionally. Remove the pork and let it cool. Slice into thin rounds before serving.
Prepare the marinated eggs: Bring a small pot of water to a boil. Carefully add 4 eggs and cook for 7 minutes for soft-boiled eggs. Transfer them to an ice bath and peel once cooled. Marinate the peeled eggs in the leftover chashu braising liquid for 1-2 hours in the refrigerator.
Make the tare (seasoning base): In a small bowl, combine 0.5 cup soy sauce, 1 tbsp sesame oil, and 1 tsp salt. Set aside.
Prepare the dashi broth: In a pot, add 1 sheet kombu and 4 cups water. Heat gently, removing the kombu just before the water boils. Add 1 cup bonito flakes, simmer for 5 minutes, and strain. Return the strained liquid to a pot.
Combine the dashi with chicken broth: Add 4 cups chicken broth, 4 shiitake mushrooms, and the prepared tare to the pot. Simmer gently for 1 hour. Adjust seasoning if necessary.
Cook the ramen noodles: Bring a large pot of water to a boil. Cook 14 oz fresh ramen noodles according to package instructions (usually 2-3 minutes). Drain and set aside.
Assemble the ramen: Divide the cooked noodles evenly into 4 bowls. Ladle the hot broth over the noodles. Top each bowl with sliced chashu pork, halved marinated eggs, menma, and a sheet of nori. Optionally garnish with chopped green onions and a drizzle of sesame oil.
Nutrition Facts
Calories |
5173 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 321.5 g | 412% | |
| Saturated Fat | 108.8 g | 544% | |
| Polyunsaturated Fat | 12.0 g | ||
| Cholesterol | 1754 mg | 585% | |
| Sodium | 15996 mg | 695% | |
| Total Carbohydrate | 214.4 g | 78% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 73.5 g | ||
| Protein | 316.3 g | 633% | |
| Vitamin D | 4.3 mcg | 21% | |
| Calcium | 499 mg | 38% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 4057 mg | 86% | |
*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.
