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The BEST Ramen Recipe!
FINALLY!!!
Asian at Home Ramen Recipe is HERE!!! WHOOTWHOOT~!
Is anybody as excited as I am about this real authentic, probably the BEST ramen recipe you will ever find online?!
When Jacob and I had this famous shoyu ramen in Kyoto, Japan, we’re just SO shocked!!
It was so simple, clean yet SO deep flavor…
We both thought tonkotsu is the best ramen out there, but we’re wrong.
If you can make this simple shoyu ramen right, it’s better than average tonkotsu (creamy milky fatty ramen)!!
Shoyu ramen is SO UNDERRATED because it’s so simple to compare to tonkotsu.
Also because of how simple it is, it’s hard to execute perfectly.
But now, you don’t have to worry about it.
My BEST Ramen recipe will take you to the right in Kyoto, Japan with the taste!
Even though this is probably the simplest, easiest, and authentic ramen recipe out there, I still recommend you to watch the video tutorial to understand and get the most information!!
It starts from pork neck bones. You can easily find pork neck or backbones at your local Asian grocery stores or ask your butcher shop! Most likely they have it at a very cheap price!
Place pork neck bones in a large mixing bowl and pour enough cold water to cover. Soak the pork in cold water for an hour. This way we can get rid of lots of dead blood from the bones and meat for the clean broth!
Bring enough water (that will cover the pork) to boil in a large pot.
Carefully drop pork neck bones into the boiling water and blanch the pork for 5 to 8 minutes. This way we can get rid of bone bits, dead blood, and dirty sc*ms in the pork neck bones. When it starts boiling again, drain and discard the water. Those are “dirty flavors” that we don’t want in our broth. Rinse the pork bones under running cold water one by one.
Wash the pot quickly and place all the clean pork bones into the now-clean-pot along with ginger, garlic, leek, kombu (dried kelp), chicken powder, and water.
Bring it to boil over high heat, and hard boil for 15 minutes. During these 15 minutes, skim all dirty foams and sc*ms coming up to the surface by using a skimmer. Do not stir the soup, just skim.
Now, cover and reduce heat to medium heat then simmer the broth for 3 hours. Try your best not to open the lid or bother the soup, let them do their magic!
After 3 hours of boiling the broth, it’s time to add 2 lb of pork belly or pork butt into the broth for chashu. Cook the pork until it’s tender and fully cooked. If your pork is one large piece, simmer for 1 hour and 20 minutes. Or if your pork is 1 lb each (total 2 pieces), then simmer for 45 minutes.
Meanwhile, let’s make tare!
Combine all ingredients for tare in a saucepan, bring it to boil over high heat; keep hard boiling for 5 to 7 minutes. Remove from heat and let it cool.
When the chashu pork is done cooking, turn off the heat and remove the chashu portion pork pieces from the pot and drizzle 4 Tablespoons of the tare evenly over the pork to give color. Cover and let it cool in a refrigerator.
Drain the broth into a large mixing bowl or container, using a large strainer. Discard all the fragrance vegetables, but don’t waste the pork bones and meat! You can keep and enjoy it separately! (When I ran out the noodles and still have the soup left, I just added the pork bone meats into the soup and enjoyed with rice and kimchi!)
Now, if you are not making 8 to 10 bowls of ramen at this moment, go ahead and store the soup, the chashu, and the tare into a container and keep it in a refrigerator, it will last up to 7 days. You can also freeze the soup, just store it in a freezer-safe container and it will last up to 30 days in a freezer.
Slice the now-cooled chashu pork into thin slices.
Let’s assemble a bowl of ramen!
Bring enough water to boil in a large pot, we are going to blanch beansprouts and cook ramen in this pot.
Bring 2 cups of ramen broth to boil in a pot.
Blanch bean sprouts for 2 minutes, remove from the pot, and drain. Set aside.
Into the same boiling water, cook ramen noodles by following the package you are using.
Above the picture, the package of ramen is my FAV noodles for this recipe, because it’s almost identical to the noodles we had in Kyoto’s shoyu ramen shop. I got it from my local Asian grocery store in Sacramento (Korean Plaza), so if you are living close by, check it out or check your local Chinese/Asian/Japanese grocery out! They usually have fresh/frozen ramen or egg noodles! If this option is not for you, dried noodle is for you.
Check out these dried noodles for ramen, it’s not as thick as I want for this recipe, but it will work just fine!
While the noodles are cooking, pour 1/4 cup to 1/3 cup of tare (depending on how salty you like your ramen to be) and hot ramen broth into a serving bowl.
When the noodles are ready, drain and carefully add to the bowl. Stir the noodles in the soup so they will be coated evenly with the broth and arranged in the middle.
Arrange the blanched beansprouts, 4 oz of chashu slices, chopped green onions, and soft boiled egg right on top of the ramen. Finally, using a cheese grater, grate a fresh garlic clove direct into the ramen.
Serve immediately while it’s piping hot! Enjoy!
Special thanks to JINS Eyewear for Supporting this video!
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I’m in love with both!
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The BEST Ramen
- Author: Seonkyoung Longest
- Total Time: 4 hours
- Yield: 8 to 10 1x
Description
Ingredients
Scale
For the Broth (Makes 8 to 10 servings)
- 6 lb pork neck bones
- 2 oz ginger, sliced
- 2 bulbs garlic, cut into halves
- 1 large leek, cut into half and wash every layers really well then drain
- 1 1/2 oz kombu, dried kelp
- 1 1/2 Tbsp chicken stock powder
- 24 cups cold water
For the Chashu (Makes 8 to 10 servings)
- 2 lb pork belly or pork butt
For the Tare (Sauce) (Makes 8 to 10 servings)
For the Ramen Bowl (Makes 1 serving with below ingredients)
- 3 oz bean sprouts
- 1 portion of fresh, frozen (5 oz each) or dried (3 oz each) ramen noodles
- 2 green onions, chopped
- 1 soft boiled egg, cut into half
- 1 garlic cloves
Instructions
- Place pork neck bones in a large mixing bowl and pour enough cold water to cover. Soak the pork in cold water for an hour.
- Bring enough water (that will cover the pork) to boil in a large pot. Carefully drop pork neck bones into the boiling water and blench the pork for 5 to 8 minutes. This way we can get rid of bone bits and dead blood in the pork neck bone. When it starts boiling again, drain and discard the water. Rinse the pork bones under running cold water one by one.
- Wash the pot quickly and place all the clean pork bones into the now-clean-pot along with ginger, garlic, leek, kombu, chicken powder and water. Bring it to boil over high heat, and hard boil for 15 minutes. During this 15 minutes, skim all dirty foams and sc*ms coming up to the surface by using a skimmer. Do not stir the soup, just skimming.
- Now, cover and reduce heat to medium heat then simmer the broth for 3 hours. Try your best not to open the lid or bother the soup, let them do their magic!
- After 3 hours of boiling the broth, it’s the time to add 2 lb of pork belly or pork butt into the broth for chashu. Cook the pork until it’s tender and fully cooked. If your pork is one large piece, simmer 1 hour and 20 minutes. Or if your pork is 1 lb each (total 2 pieces), then simmer 45 minutes.
- Meanwhile, let’s make tare!
Combine all ingredients for tare in a sauce pan, bring it to boil over high heat; keep hard boiling for 5 to 7 minutes. Remove from heat and let it cool. - When the chashu pork is done cooking, turn off the heat and remove the chashu portion pork pieces from the pot and drizzle 4 Tablespoons of the tare evenly over the pork to give color. Cover and let it cool in a refrigerator.
- Drain the broth into a large mixing bowl or container, using a large strainer. Discard all the fragrance vegetables, but don’t waste the pork bones and meat! You can keep and enjoy it separately! (When I ran out the noodles and still have the soup left, I just added the pork bone meats into the soup and enjoyed with rice and kimchi!)
- Now, if you are not making 8 to 10 bowls of ramen at this moment, go ahead and store the soup, the chashu and the tare into a container and keep it in a refrigerator, it will last up to 7 days. You can also freeze the soup, just store in a freezer safe container and it will last up to 30 days in a freezer.
- Slice the now-cooled chashu pork into thin slices.
- Let’s assemble a bowl of ramen!
Bring enough water to boil in a large pot, we are going to blench beansprouts and cook ramen in this pot. - Bring 2 cups of ramen broth to boil in a pot.
- Blanch bean sprouts for 2 minutes, remove from the pot and drain. Set aside. Into the same boiling water, cook ramen noodles by following the package you are using.
- While the noodles are cooking, pour 1/4 cup to 1/3 cup of tare (depending on how salty you like your ramen to be) and hot ramen broth into a serving bowl.
- When the noodles are ready, drain and carefully add into the bowl. Stir the noodles in the soup so it will coated evenly with the broth and arrange in the middle.
- Arrange the blanched beansprouts, 4 oz of chashu slices, chopped green onions and soft boiled egg right top of the rame. Finally, using a cheese grater, grate a fresh garlic clove direct into the ramen. Serve immediately while it’s piping hot! Enjoy!
- Cook Time: 4 hours
