Authentic Japanese Ramen Recipe

Instructions

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   Step 1 — Prepare the broth base: In a large pot, heat 1 tbsp sesame oil over medium heat. Add garlic and ginger, stirring constantly for 90 seconds until golden and fragrant. Watch carefully — the garlic should turn light gold, not brown.

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   Step 2 — Build the broth: Pour in chicken stock and add soy sauce, mirin, and white miso paste. Whisk until miso is fully dissolved, then bring to a gentle simmer over medium-low heat. Do not boil — a hard boil will cloud the broth.

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   Step 3 — Cook the chashu pork: Season pork belly slices with salt and pepper. In a separate skillet, heat 1 tsp oil over high heat until smoking. Sear pork for 2 minutes per side until deeply caramelized. Transfer to broth and simmer 15 minutes until tender.

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   Step 4 — Prepare the soft-boiled ramen eggs: Bring a small pot of water to a full boil. Lower eggs gently using a spoon and cook exactly 6 minutes 30 seconds. Transfer immediately to an ice bath for 5 minutes. Peel and halve lengthwise — the yolks should be jammy and golden.

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   Step 5 — Marinate the eggs: Place peeled eggs in a zip-lock bag with soy sauce, mirin, and a splash of water (2:1:1 ratio). Marinate at least 20 minutes at room temperature, or up to 2 hours in the fridge for deeper color and flavor.

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   Step 6 — Cook the ramen noodles: Bring a large pot of unsalted water to a rolling boil. Add fresh ramen noodles and cook according to package instructions (usually 2–3 minutes). Drain well and divide between two warmed serving bowls immediately.

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   Step 7 — Assemble the bowls: Ladle the hot broth over the noodles generously — about 350ml per bowl. Arrange 3–4 chashu pork slices fanning out to one side, place the halved marinated egg in the center cut-side up, and add a neat pile of bamboo shoots and green onions.

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   Step 8 — Final touches and serve: Add a sheet of nori standing upright at the edge of the bowl, drizzle 3–4 drops of chili oil across the broth surface, and finish with a pinch of toasted sesame seeds. Serve immediately while the broth is steaming hot.

Akemi Hayashi

林 明美 · Recipe Creator

Born in Yokohama, raised between Tokyo and San Francisco. I share the techniques my grandmother taught me — because Japanese home cooking should be accessible to everyone.