Ingredients
Scale
- 2 pounds pork bones (preferably trotters and neck bones)
- 1 onion, halved
- 2 cloves garlic, smashed
- 1-inch piece ginger, sliced
- 2 green onions
- 2 tablespoons sesame oil
- 4 servings ramen noodles (buy fresh or dried)
- Soft-boiled eggs (marinated in soy sauce)
- Sliced pork belly or chashu
- Fresh toppings: bamboo shoots, nori, green onions, corn
- Salt and pepper to taste
- Optional: soy sauce, miso paste for additional flavor
Instructions
- Rinse pork bones thoroughly under cold water to remove impurities.
- Place bones in a large stockpot, cover with cold water, and bring to a boil. Reduce to a simmer and skim off foam.
- Add garlic, ginger, and green onions, then simmer uncovered for at least 6 hours, skimming excess fat occasionally.
- Towards the end, add soy sauce or miso paste for umami flavor, if desired.
- Strain the broth through a fine sieve to remove bones and solids; set aside.
- Cook ramen noodles in boiling water until just tender. Drain and rinse with cold water.
- Prepare toppings: soft-boil eggs for 6-7 minutes, marinate in soy sauce, slice pork belly, and prepare vegetables.
- Divide noodles into bowls, ladle hot broth over, and garnish with toppings. Finish with a drizzle of sesame oil.
Notes
- Use pork trotters and neck bones for a rich, gelatinous broth.
- Simmer broth for at least 6 hours for authentic flavor.
- Marinate soft-boiled eggs in soy sauce for added savory taste.
- Adjust seasoning with soy sauce or miso paste during cooking.
- For vegetarian version, substitute with mushroom and vegetable broth, adding umami ingredients.
- Prep Time: 15 minutes
- Cook Time: 6 hours 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Japanese
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 550 Kcal
- Sugar: 5g
- Sodium: 1250mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 150mg
