Shoyu Ramen With Pork Belly

Name: Shoyu Ramen With Pork Belly
Prep time: 2 h
Cook time: 2 h
Total time: 240 min
Yield: 4
Ingredients: 1 cup low-sodium soy sauce; 2 cups mirin; 2 cups water; 1/4 cups honey; 2 tablespoons packed brown sugar; 1 (~2×4 inch) ginger, sliced; 4 green onions, halved; 1 lb. pork belly, skin on and bone in; 12 cups low-sodium chicken broth (Three 32 oz. cartons); 1 oz. dried shitake mushrooms; 2 sheets of kombu; 1 ½ cups dried bonito flakes; Dashi (1-2 cups per serving); 4–5 Soft boiled eggs, cut in half (1 egg per serving); 6 oz. ramen noodles; Sliced shitake mushrooms; Reserved tare, to taste; Pork Belly, sliced; Sliced scallions, as desired; Sliced Nori, as desired

by Maxine

4 servings

4 hr

One of my favorite things to do in NYC with my friend Victoria was going to this hole in the wall restaurant where they served the best ramen in the city. The soup is all in the broth. This is a chicken and fish based broth with shitake mushrooms infused as well.

Ramen noodles are actually wheat flour, salt, water and kansui, which is alkaline water. There are a ton of variations for ramen. You can top this ramen off with soft boiled eggs, shitake mushrooms, pork belly, scallions and sliced nori. The broth compliments the noodles in the best way.

Shoyu Ramen With Pork Belly

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Recipe details

Yield 4 servings
Time spent: Prep time: 2 Hours Cook time: 2 Hours Total time: 4 hr

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Ingredients

Sauce and Pork belly

1 cup low-sodium soy sauce
2 cups mirin
2 cups water
1/4 cups honey
2 tablespoons packed brown sugar
1 (~2×4 inch) ginger, sliced
4 green onions, halved
1 lb. pork belly, skin on and bone in

Dashi (Broth)

12 cups low-sodium chicken broth (Three 32 oz. cartons)
1 oz. dried shitake mushrooms
2 sheets of kombu
1 ½ cups dried bonito flakes

Toppings

Dashi (1-2 cups per serving)
4–5 Soft boiled eggs, cut in half (1 egg per serving)
6 oz. ramen noodles
Sliced shitake mushrooms
Reserved tare, to taste
Pork Belly, sliced
Sliced scallions, as desired
Sliced Nori, as desired

Instructions

Make the Sauce and Pork Belly

Soak the pork belly for 1 hour in cold water before cooking to get rid of dead blood from the bones.
Bring the soy sauce, mirin, water, honey, sugar, ginger and green onions to a simmer.
Add the pork belly and simmer for about 2 hours, covered, on low heat.
When the pork is done, slice it before serving and cut off bone. Set aside.
Strain the sauce – this is your Tare.

Make the Dashi

Bring the chicken broth to a light boil and add the shitake mushrooms.
Simmer for 2 minutes and remove from heat.
Add the Kombu and bonito flakes for 2 more minutes.
Immediately strain and return the broth back to the pot.

Serve the ramen

Cook the ramen noodles in another pot.
Add the ramen, broth and tare (to taste) in a bowl.
Top with a sliced soft boiled egg, shitake mushrooms, pork belly, scallions, and nori.

Shoyu Ramen With Pork Belly

Shoyu Ramen With Pork Belly

Recipe details

Ingredients

Sauce and Pork belly

Dashi (Broth)

Toppings

Instructions

Make the Sauce and Pork Belly

Make the Dashi

Serve the ramen

Tips

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Shoyu Ramen With Pork Belly

Shoyu Ramen With Pork Belly

Recipe details

Ingredients

Sauce and Pork belly

Dashi (Broth)

Toppings

Instructions

Make the Sauce and Pork Belly

Make the Dashi

Serve the ramen

Tips

Popular Recipe Book

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