Shoyu Ramen with Braised Pork Belly

Classic shoyu ramen featuring a rich soy sauce-based broth, tender braised pork belly (chashu), seasoned bamboo shoots, and a soft-boiled egg.

Prep Time

30 minutes

Total Time

4 hours 30 minutes

Calories

850 kcal

Difficulty

Medium

Equipment

4 items

Cost

£5.05/serving

Season:

🍂 Autumn

Meal Type:

Soup

Cuisine:

Asian•Japanese

Main Ingredient:

Pork•Eggs

Cooking Style:

Slow Cooker

Mood:

Comfort Food

Ingredients

Servings

1.5lbsPork Belly(Skin on or off, your preference)

£6.00

0.5cupSoy Sauce (for pork belly)(Use good quality soy sauce)

£0.30

0.5cupSake (for pork belly)(Dry sake is preferred)

£2.50

0.3cupMirin (for pork belly)(Sweet rice wine)

£0.75

2tbspBrown Sugar (for pork belly)(Adds sweetness and color)

£0.05

2slicesGinger(Fresh ginger, peeled)

£0.20

2clovesGarlic(Crushed)

£0.10

2cupsWater (for pork belly)(Or enough to cover the pork belly)

6cupsChicken Broth(Low sodium preferred)

£1.50

0.3cupSoy Sauce (for broth)(Adjust to taste)

£0.15

2tbspMirin (for broth)

£0.25

1tspSesame Oil

£0.10

3Dried Shiitake Mushrooms(Rehydrated in warm water (reserve soaking liquid))

£1.00

2piecesDried Kombu(About 2x4 inches)

£1.20

4servingsRamen Noodles(Fresh or dried)

£2.00

0.5cupBamboo Shoots (Menma)(Seasoned, sliced)

£1.50

4Soft Boiled Eggs(Marinated (optional))

£1.20

2Green Onions(Sliced thinly for garnish)

£0.50

2sheetsNori Seaweed(Cut into strips for garnish)

£0.80

1tspFish Sauce (optional)(Adds umami to the broth.)

£0.10

Total Cost

£20.20

£5.05 per serving

Instructions

1.
**Prepare the Pork Belly (Chashu):** If desired, sear the pork belly on all sides in a skillet or cast iron pan until browned. This adds flavor and color. Place pork belly in a pot. Add soy sauce, sake, mirin, brown sugar, ginger, garlic, and water. Bring to a boil, then reduce heat to low, cover, and simmer for 3-4 hours, or until the pork belly is very tender. Alternatively, you can braise the pork belly in a 300F (150C) oven for 3-4 hours.
2.
Remove the pork belly from the braising liquid and let it cool slightly. Roll the pork belly tightly and tie it with kitchen twine. This will help it hold its shape when slicing. Wrap tightly in plastic wrap and chill in the refrigerator. Strain the braising liquid through a fine-mesh sieve and reserve for the ramen broth. You can reduce the liquid down for a more intense flavor.
3.
**Prepare the Soft Boiled Eggs:** Bring a pot of water to a boil. Gently lower the eggs into the boiling water and cook for 6-7 minutes for soft-boiled eggs. Immediately transfer the eggs to an ice bath to stop the cooking process. Peel the eggs carefully. (Optional: Marinate the peeled eggs in a mixture of soy sauce, mirin, and sake for at least 30 minutes).
4.
**Prepare the Ramen Broth:** In a large pot, combine the chicken broth, soy sauce (for broth), mirin (for broth), sesame oil, rehydrated shiitake mushrooms (and their soaking liquid, strained), kombu, and reserved pork belly braising liquid. Bring to a simmer and cook for at least 30 minutes to allow the flavors to meld. Remove the kombu before serving. (Optional: add fish sauce).
5.
**Cook the Ramen Noodles:** Cook the ramen noodles according to package directions.
6.
**Assemble the Ramen:** Divide the cooked ramen noodles among bowls. Pour the hot ramen broth over the noodles. Slice the chilled pork belly thinly and arrange several slices on top of the noodles. Add seasoned bamboo shoots and a soft-boiled egg (halved). Garnish with sliced green onions and nori seaweed strips. Serve immediately.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (600g)

850 kcal / 3556 kJ

Carbs

60g

23% of RDA

Fat

45g

64% of RDA

Protein

55g

110% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

15 g

17% of RDA

Sodium

2200 mg

96% of RDA

Saturated Fat

18 g

90% of RDA

Chef's Tips

The pork belly can be made a day or two in advance. This allows the flavors to meld even more and makes it easier to slice when cold.

Adjust the amount of soy sauce in the broth to your liking. Start with less and add more as needed.

For a richer broth, you can add pork bones or chicken feet to the broth while simmering.

Customize your ramen with other toppings such as bean sprouts, spinach, corn, or chili oil.

Cooking Equipment

Large pot

Small pot

Oven (optional for pork belly)

Skillet or cast iron pan (optional for searing pork belly)

Wine Pairings

No wine pairing suggestions available for this recipe.

Share recipe

Loading recipe...

Chef's Tips

The pork belly can be made a day or two in advance. This allows the flavors to meld even more and makes it easier to slice when cold.

Adjust the amount of soy sauce in the broth to your liking. Start with less and add more as needed.

For a richer broth, you can add pork bones or chicken feet to the broth while simmering.

Customize your ramen with other toppings such as bean sprouts, spinach, corn, or chili oil.

Shoyu Ramen with Braised Pork Belly

Ingredients

Instructions