Low Sugar Classic Ramen Noodle Soup

Total time4 hr 30 min

Prep time30 min

Cook time3 hr

A deeply savory pork broth is the heart of this bowl, simmered for hours with ginger, garlic, and scallions until it turns rich and milky-white. Tender, twine-rolled pork belly braises low and slow until it's fall-apart soft, then gets sliced into glossy rounds that melt right into the hot broth. A jammy, amber-marinated egg and a sheet of nori add the finishing touches, while springy ramen noodles soak up every drop of that savory soy-based seasoning sauce. Fresh scallions, a scatter of sesame seeds, and a drizzle of chili oil bring brightness and heat to the top of the bowl. This one comes together as a comforting, restaurant-style ramen that fits neatly into a lower added sugar kitchen without losing any of its depth or richness. It's the kind of slow-cooked bowl worth the wait, and a great pick to keep on rotation.

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Ingredients

4 servings

For the broth

2 lbs pork neck bones or pork trotters
1 lb pork belly, skin-on
8 cups water, plus more for blanching
4 scallions, root ends trimmed, halved crosswise
1 piece (2-inch) fresh ginger, sliced into coins
4 cloves garlic, smashed

For the tare (seasoning sauce)

¼ cup soy sauce
Kikkoman Soy Sauce All-Purpose Seasoning Bottle - 10 Fl. Oz.Kikkoman Traditionally Brewed Less Sodium Soy Sauce, 10 fl oz San-J Gluten Free Tamari Soy Sauce - 10 fl oz San-J Gluten Free 28% Less Sodium Tamari Brewed Soy Sauce - Low FODMAP Certified San-J Organic Tamari Brewed Soy Sauce - 10 fl oz
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2 tbsp mirin
1 tbsp sake
1 tsp sesame oil

For the chashu pork

¼ cup soy sauce
2 tbsp mirin
2 tbsp sake
1 tbsp sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.

For the marinated eggs

4 large eggs
3 tbsp soy sauce
1 tbsp mirin
½ cup water

For serving

12 oz fresh or dried ramen noodles
4 sheets nori, halved
4 scallions, thinly sliced
1 tbsp sesame seeds (optional)
chili oil, for drizzling (optional)

Instructions

1
Bring a large pot of water to a boil. Add the pork neck bones and pork belly and blanch for 5 minutes, until the water turns gray and foamy. Drain, rinse the bones and pork belly under cold running water, and scrub off any dark bits. Discard the blanching water and clean the pot.
2
Return the blanched bones and pork belly to the clean pot. Add 8 cups fresh water, the halved scallions, ginger coins, and smashed garlic. Bring to a boil over high heat, then reduce to a vigorous simmer. Cook uncovered for 2 hours, skimming any foam that rises to the surface in the first 20 minutes, until the broth is milky white and richly flavored.

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