Write a Japanese Ramen recipe

Japanese Ramen Slug: japanese-ramen Short description: A deeply flavourful, soul-warming Japanese noodle soup with a rich soy-based broth, tender chashu pork belly, soft-boiled marinated eggs, and fresh toppings — a true labour of love worth every minute. Main image URL: Category: Main Course Cuisine: Japanese Author: Difficulty: Hard Prep time: 40 min Cook time: 2 hr 30 min Total time: 3 hr 10 min Servings: 4 Calories: 720 Protein: 42g Carbs: 68g Fat: 28g Fiber: 4g Sugar: 6g Sodium: 1240mg Ingredients: 400g fresh ramen noodles 800g pork belly, rolled and tied 4 large eggs 2 litres chicken stock 1 litre water 1 large onion, halved 1 whole garlic head, halved crosswise 5cm fresh ginger, sliced 2 tbsp sesame oil 100ml soy sauce 50ml mirin 50ml sake 2 tbsp brown sugar 4 tbsp soy sauce 2 tbsp mirin 1 tbsp sake 4 spring onions, sliced 4 sheets nori 200g bamboo shoots, drained 2 tbsp white sesame seeds 1 tbsp chilli oil, for serving Steps: Step 1 - Make the chashu pork: Combine soy sauce, mirin, sake, and brown sugar in a saucepan and bring to a simmer. Sear the rolled pork belly in a hot oiled pan on all sides until browned. Transfer to a baking dish, pour the sauce over, cover tightly with foil, and braise in a preheated oven at 160°C (320°F) for 2 hours, turning halfway through. Step 2 - Marinate the eggs: Bring a pot of water to a boil. Gently lower the eggs in and cook for exactly 6 minutes and 30 seconds for a jammy yolk. Transfer immediately to ice water, peel, and place in a zip bag with 4 tbsp soy sauce and 2 tbsp mirin. Marinate for at least 2 hours or overnight in the fridge. Step 3 - Build the broth: In a large pot, combine chicken stock, water, halved onion, garlic head, and ginger slices. Bring to a boil, then reduce heat and simmer for 45 minutes. Strain the broth through a fine sieve, discarding the solids, and return the liquid to the pot. Step 4 - Season the broth: Add soy sauce, mirin, sake, and sesame oil to the strained broth. Taste and adjust seasoning. Keep warm over low heat. Step 5 - Prepare the toppings: Slice the rested chashu pork into 1cm rounds. Halve the marinated eggs lengthwise. Prepare spring onions, bamboo shoots, nori sheets, and sesame seeds. Step 6 - Cook the noodles: Bring a separate pot of unsalted water to a boil. Cook the ramen noodles according to package instructions, usually 2–3 minutes. Drain well. Step 7 - Assemble the bowls: Divide the noodles among four deep bowls. Ladle the hot broth generously over the noodles. Arrange 2–3 slices of chashu pork, one halved marinated egg, bamboo shoots, and a nori sheet on top. Finish with spring onions, sesame seeds, and a drizzle of chilli oil. Cooking Tips: The longer you simmer the broth, the deeper and more complex the flavour — don't rush it. Searing the pork belly before braising locks in juices and adds a caramelised depth to the chashu. Always cook noodles separately and add them to the bowl just before serving — sitting in the broth makes them soggy. Variations: Chicken ramen: Replace pork belly with slow-poached chicken thighs for a lighter version. Vegetarian: Use vegetable stock, skip the chashu, and add tofu, corn, and extra mushrooms instead. Spicy miso ramen: Whisk 2 tbsp white miso paste and 1 tbsp chilli paste into the broth for a rich, spicy twist. Tags: ramen, Japanese, noodles, pork, soup, comfort food, weekend cooking, broth