Homemade Ramen Bowl Recipe

Preheat oven to 450°F (230°C). Arrange chicken and/or pork bones on a baking sheet and roast for 30 minutes until well-browned, turning halfway through. This step adds depth and color to your broth.

In a large stockpot, heat vegetable oil over medium-high heat. Add onion, carrots, celery, ginger, and garlic. Sauté until vegetables begin to soften and caramelize, about 5-7 minutes.

Add the roasted bones, green onion whites, soy sauce, mirin, sake, kombu, dried mushrooms, and water to the pot. Bring to a boil, then immediately reduce to a gentle simmer.

Use a ladle or fine-mesh skimmer to remove any foam or impurities that rise to the surface during the first 20 minutes of simmering. This ensures a cleaner-tasting broth.

Simmer uncovered for 2-3 hours, occasionally skimming and adding more water if needed to maintain volume. The longer it simmers, the more flavorful it becomes.

Remove kombu after 30 minutes to prevent bitterness.

Once the broth has developed a rich flavor, strain through a fine-mesh strainer into another pot, pressing gently on solids to extract maximum flavor. Discard solids and keep broth warm.

In a small saucepan, combine soy sauce, mirin, sake, sugar, ginger, and garlic. Bring to a simmer over medium heat, stirring until sugar dissolves.

Add the pork belly to the saucepan. If it's not fully submerged, add just enough water to cover.

Simmer gently for 15 minutes, turning occasionally to ensure even cooking and flavor absorption.

Remove from heat and allow pork to cool in the cooking liquid.

Once cool enough to handle, transfer pork and cooking liquid to a zip-top bag or airtight container. Refrigerate for at least 2 hours, preferably overnight, allowing flavors to develop fully.

When ready to serve, remove pork from marinade and slice thinly against the grain.

Optional: For extra flavor and texture, quickly sear the slices in a hot pan or use a kitchen torch to caramelize the surface before adding to ramen.

Bring a pot of water to a rolling boil. Reduce heat to maintain a gentle boil.

Gently lower eggs into the water with a slotted spoon. Set a timer for exactly 7 minutes for a jammy yolk. For a firmer yolk, cook for 8 minutes.

While eggs cook, prepare an ice bath (bowl of cold water with ice).

When timer goes off, immediately transfer eggs to the ice bath to stop cooking and cool for about 5 minutes.

In a container, mix soy sauce, mirin, and water to create the marinade.

Carefully peel eggs under running water, which helps remove the shell without damaging the whites.

Place peeled eggs in the marinade, making sure they're fully submerged. If needed, place a paper towel on top to keep eggs submerged.

Cover and refrigerate for at least 2 hours. For best results, marinate overnight, turning eggs occasionally if possible.

Bring a large pot of water to a boil for cooking noodles. In a separate pot, make sure your broth is hot (just below simmering).

Prepare all toppings so they're ready for immediate assembly: slice green onions, halve marinated eggs, arrange chashu slices, and prepare any optional toppings.

Cook ramen noodles according to package instructions, typically 1-3 minutes for fresh noodles. Be careful not to overcook—they should be al dente as they'll continue cooking slightly in the hot broth.

Drain noodles thoroughly and divide among four large, preheated serving bowls.

Pour hot broth over noodles, filling each bowl about two-thirds full (approximately 2 cups of broth per serving).

Arrange toppings on each bowl:

• 2-3 slices of chashu pork
• Half a marinated egg
• A small handful of bean sprouts
• Generous sprinkle of sliced green onions
• Quarter sheet of nori, inserted partially into broth on the side
• Add any optional toppings as desired

Serve immediately, optionally with la-yu (chili oil) on the side for diners to add according to their preference for spice.