Easy Japanese Ramen Recipe
Authentic Japanese ramen is available in many versions. This recipe has a rich stock and chashu (Japanese pork belly) and, of course, ramen noodles. It takes a while to cook, but if you make extra chashu to freeze, it’s really quick to serve another time.
For the Chashu:
Roll up the pork belly tightly and tie string around it. Fry the meat on all sides until it takes some colour. Place the meat in a pan with the chashu ingredients and bring it to the boil. Turn down the heat and leave to simmer for approx. 2 hours under lid. Turn over the meat every half hour. Take out the meat and let it cool.
Cut the meat in thin slices (½-1 cm thickness) and grill them.
For the Ramen:
Bring the stock to the boil. Add miso paste, soy sauce, mirin and rice vinegar. Let the soup simmer for 15 minutes.
Boil the eggs for 7 minutes.
Boil the ramen noodles according to the instructions on pack. Place them in bowls with lightly fried mushrooms, sweetcorn, spring onions, slices of chashu, the yolks from the boiled eggs and nori seaweed. Pour over the hot soup and serve.
Recipe as PDF
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