Go Back

Pork Bone Ramen

A comforting bowl of rich, creamy pork bone broth with dreamy noodles, soft-boiled eggs, and tender chashu.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Japanese
Calories: 650
Ingredients Method Notes

Ingredients
  

Broth and Noodles
  • 3 pounds Pork bones Use high-quality bones for better flavor.
  • 1 pound Ramen noodles Cook according to package instructions.
Toppings
  • 1 pound Chashu (braised pork belly) Slice thinly for serving.
  • 4 large Eggs For soft-boiling and marinating.
  • 2 sheets Nori Cut into strips for garnish.
  • 4 stalks Green onions Chopped for garnish.
Flavorings
  • 2 tablespoons Garlic oil Drizzle on top before serving.
  • 4 tablespoons Soy sauce For marinating eggs and flavoring the broth.
  • 2 tablespoons Mirin Used alongside soy sauce for marinating the eggs.
  • 1 tablespoon Salt Adjust to taste.

Method
 

Preparation
  1. In a large pot, add pork bones and cover with water. Bring to a rapid boil, then simmer for several hours, skimming any foam.
  2. Cook the ramen noodles according to package instructions; drain and set aside.
  3. Soft-boil the eggs by simmering them in water for about 6-7 minutes, then plunge into ice water. Peel and marinate in a mixture of soy sauce, mirin, and water.
  4. Slice the chashu pork thinly.
Assembly
  1. Place the cooked noodles in a bowl, ladle the rich broth over the noodles, and top with sliced chashu, halved marinated eggs, nori strips, and chopped green onions.
  2. Drizzle garlic oil on top and serve hot.

Notes

For best results, marinate your eggs overnight for a more intense soy flavor. Presentation matters — serve in a beautiful bowl and consider garnishing with sesame seeds for added crunch. Store leftovers in the fridge for up to three days, or freeze broth and noodles separately for longer storage.