Dairy Free Classic Ramen Noodle Soup

Total time4 hr 30 min

Prep time30 min

Cook time3 hr

A steaming bowl of this ramen starts with a rich, milky-white pork broth simmered low and slow for hours with scallions, ginger, and garlic until every sip tastes deeply savory. The soy-mirin tare brings salty depth to the base, while tender rolled chashu pork, sliced into neat rounds, adds that classic melt-in-your-mouth bite. A jammy marinated egg, halved and glossy with amber color, sits right on top alongside springy noodles, nori, and a scatter of fresh scallions. Sesame seeds and a drizzle of chili oil finish things off with crunch and heat, making every bowl feel like a proper ramen-shop experience at home. It's a satisfying, from-scratch project that pays off in layers of flavor, and it's a great pick for a dairy free dinner 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.San-J Gluten Free Tamari Soy Sauce - 10 fl oz San-J Gluten Free 28% Less Sodium Tamari Brewed Soy Sauce - Low FODMAP Certified La Choy Soy Sauce - 10 Fl Oz 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

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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