Emulsifier Free Classic Ramen Noodle Soup
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Learn more →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
- 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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