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The BEST Ramen Recipe! Traditional Shoyu Ramen

Seonkyoung Longest

Recipe organized by AI

Cooking Time 305Min

The BEST Ramen Recipe! Traditional Shoyu Ramen

The BEST Ramen Recipe! Traditional Shoyu Ramen

🥕 Ingredients

✍️ Notes

🍳 Steps

1. Prepare the Pork Bones

Soak 6 lbs of pork neck bones in a large bowl with cold water for 1 hour to draw out blood.

Drain the water. In a large pot, bring enough water to a boil and blanch the pork bones for 5-7 minutes.

Drain the bones and rinse each one thoroughly under cold running water to remove impurities.

2. Make the Ramen Broth

Place the cleaned pork bones back into a large, clean pot.

Add sliced ginger, halved garlic bulbs, a large halved leek, kombu, chicken powder, and cold water.

Bring to a boil over high heat, uncovered. For the first 15 minutes, skim off any scum that rises to the surface. Do not stir the broth.

Cover the pot, reduce the heat to medium, and let it simmer for 3 hours.

After 3 hours, add pork shoulder or pork belly to the simmering broth. Continue to simmer for another 30-60 minutes until the pork is tender.

Remove the cooked pork for the chashu and set aside. Strain the broth through a fine-mesh sieve into a large bowl. The broth is now ready.

3. Make the Tare Sauce & Chashu

While the broth is simmering, prepare the tare sauce. In a small saucepan, combine soy sauce, sake, mirin, a few slices of ginger, and 1 crushed garlic clove.

Bring the tare to a boil over high heat, then let it simmer for 5-7 minutes to cook off the alcohol. Set aside.

Brush the cooked pork with some of the tare sauce. Cover and refrigerate until completely cool.

Once cooled, thinly slice the pork chashu.

4. Prepare Toppings & Noodles

Finely chop green onions. Prepare soft-boiled eggs and grate 1-2 cloves of fresh garlic.

In a pot of boiling water, blanch bean sprouts for about 30 seconds. Remove and set aside.

In the same boiling water, cook the ramen noodles according to package directions (usually 2-3 minutes for fresh noodles). Drain well.

5. Assemble the Shoyu Ramen

In a large ramen bowl, add 1/4 to 1/3 cup of the tare sauce.

Pour about 2 cups of the hot ramen broth over the tare and mix well.

Add the cooked noodles to the bowl, folding them neatly.

Top with the sliced chashu pork, blanched bean sprouts, chopped green onions, a halved soft-boiled egg, and freshly grated garlic.

Serve immediately and enjoy your homemade Shoyu Ramen!

✍️ Notes

✍️ Notes

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✍️ Notes

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