Peanut Free Classic Ramen Noodle Soup

Total time4 hr 30 min

Prep time30 min

Cook time3 hr

This deeply savory ramen leans on a rich, slow-simmered pork broth, coaxed into that classic milky-white color and body with hours of gentle cooking, then rounded out with a punchy soy-based tare. Tender slices of rolled, braised chashu pork and jammy marinated eggs with deep amber whites go right on top, along with sheets of nori, sliced scallions, and a scatter of sesame seeds for texture. Springy ramen noodles soak up the seasoned broth in every bite, and a drizzle of chili oil at the end adds just the right hit of heat. It's the kind of bowl that rewards the wait — deeply flavorful, satisfying, and worth the weekend project. Since peanuts and peanut products never come into play in this pork-and-noodle-forward preparation, it's a solid, worry-free option to build into a peanut free menu without missing any of the traditional richness or depth.

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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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