Soy Free Classic Ramen Noodle Soup

Total time4 hr 30 min

Prep time30 min

Cook time3 hr

This bowl starts with a proper pork bone broth, simmered low and slow with ginger, garlic, and scallions until it turns rich, milky, and deeply savory. Pork belly gets rolled, tied, and braised until fork-tender, then sliced into glossy chashu rounds that melt into the hot broth. Soft-cooked eggs with jammy, amber-tinged yolks add another layer of richness, while springy ramen noodles soak up every bit of that seasoned base. Finish each bowl with nori, sliced scallions, a scatter of sesame seeds, and a drizzle of chili oil for a bowl that tastes like it came straight from a ramen counter. It's a satisfying, from-scratch project that fits neatly into a soy free kitchen without losing any of that deep, slurpable flavor. Every component here — broth, pork, eggs, noodles — is fully within your control, so it comes together exactly the way you want it.

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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
Nutiva Coconut Secret Coconut Aminos Soy-Free Soy Sauce Alternative Original - 8 oz Coconut Secret Ssng Sce Orig Soy Free - 16.9 Oz Dynamic Health Coconut Aminos Seasoning Sauce Simple Truth Organic Coconut Aminos All-Purpose Seasoning Sauce, 10 fl oz O Organics Coconut Aminos - 10 FZ
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Chef's tip
Coconut aminos are sweeter and less salty; taste and adjust the seasoning.
2 tbsp mirin
1 tbsp sake
1 tsp sesame oil

For the chashu pork

¼ cup soy sauce
Chef's tip
Coconut aminos are sweeter and less salty; taste and adjust the seasoning.
2 tbsp mirin
2 tbsp sake
1 tbsp sugar

For the marinated eggs

4 large eggs
3 tbsp soy sauce
Chef's tip
Coconut aminos are sweeter and less salty; taste and adjust the seasoning.
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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