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Shoyu Ramen with Chashu Pork

Course Main Course
Cuisine Japanese
Keyword Asian noodles
Total Time 3 hours
Servings 4
Author Cherry on My Sundae


Chicken stock

  • 2 lb chicken bones
  • 8 cups water
  • 2 inch knob of ginger
  • 5 cloves of garlic
  • 3 stalks green onion

Chashu pork

  • 2 lb pork belly
  • ½ cup sake
  • ½ cup soy sauce
  • ½ cup mirin
  • ½ cup water
  • ¼ cup granulated sugar
  • 1 inch knob of ginger
  • 2 cloves garlic smashed
  • 1 stalk green onion

Shoyu tare

  • 1 cup soy sauce
  • 2 teaspoons sake
  • 2 teaspoons mirin
  • 1 teaspoon granulated sugar
  • 1 garlic clove finely minced
  • ½ tablespoon finely minced ginger
  • 1 stalk green onion
  • 1 3x3 inch konbu
  • 1 ounce bonito flakes

Remaining ingredients

  • 12 ounces ramen noodles
  • 4 teaspoons MSG
  • ¼ cup thinly shaved onion
  • a handful of radish sprouts
  • ¼ cup chopped scallions
  • 4 soft boiled eggs


  • Make chicken stock for the ramen. Rinse chicken bones and place them in a large pot covered with water. Bring to a boil over high heat and continue to simmer for 10 minutes. Remove from heat and drain, rinsing bones and pot. Place chicken bones back in the pot with 8 cups of water, ginger, garlic, and 3 stalks of green onion. Cover the pot, bring to a boil, reduce heat to low, and simmer for 2 hours. Skim fat and keep warm.
  • Meanwhile, make chashu pork. Combine pork belly with sake, soy sauce, mirin, water, sugar, ginger, garlic, and the stalk of green onion. Cover the pot and bring to a boil. Reduce heat to low and continue to simmer for 2 hours or until pork is fall-apart tender.
  • Make tare. Combine all ingredients for tare in a small saucepot and bring to a boil over medium heat. Reduce heat to low and simmer for 5 minutes. Strain, discarding ingredients. Let cool.
  • Assemble ramen. Cook noodles and drain. Pour 1 tablespoon tare, 2 cups chicken broth, and 1 teaspoon MSG per bowl. Add noodles, thinly shaved onion, radish sprouts, scallions, and a boiled egg. Serve immediately.