Lactose Free Classic Ramen Noodle Soup

Total time4 hr 30 min

Prep time30 min

Cook time3 hr

Rich pork bone broth simmered low and slow until it turns milky and deeply savory forms the soul of this bowl, no dairy in sight to begin with — this one's built entirely on pork, aromatics, and seasoning sauces. Tender slices of rolled chashu pork belly and a jammy marinated egg with amber-edged whites make every bowl feel like a proper ramen shop experience at home. Springy noodles soak up a savory tare-spiked broth, while scallions, nori, and a drizzle of chili oil add the finishing touches. It's a genuinely satisfying, from-scratch project, and it fits neatly into a lactose free kitchen without missing any of the classic depth or richness ramen is known for. Whether you go fresh or dried noodles, this one delivers big, comforting flavor in every slurp.

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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 La Choy 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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