SuChef Recipes
Japanese

Ramen Noodle Soup with Pork Belly

Rich tonkotsu-style ramen with tender braised pork belly, silky noodles, soft-boiled eggs, and aromatic toppings in a deeply flavorful broth.

65 minmedium4 servings
Ramen Noodle Soup with Pork Belly
Prep Time
20 min
Cook Time
45 min
Total Time
65 min

Ingredients

Equipment

  • Large stock pot (8+ quarts)
  • Slotted spoon
    Alternative: Spider strainer
  • Tongs

★ = Essential

Instructions

  1. Score and sear Pork belly in a hot pot until golden on all sides.

    Sear pork belly
    ✓ Checkpoint: Deep golden crust forms on all sides
    💡 Chef's Tip: Do not move meat for first 3 minutes to develop crust

  2. Add Chicken stock and Soy sauce to pot with pork. Simmer gently for 40 minutes until pork is tender.

    Braise pork
    ✓ Checkpoint: Pork easily pierced with fork, broth reduced slightly

  3. Cook Eggs in boiling water for 6 minutes, then shock in ice water and peel.

    Boil eggs
    ✓ Checkpoint: Eggs have jammy centers when cut

  4. Cook Fresh ramen noodles in boiling broth for 2 minutes until just al dente. Divide into bowls.

    Cook noodles⚠️ Critical step
    ✓ Checkpoint: Noodles are bouncy but not mushy

Nutrition

(per serving)

680
Calories
32g
Protein
48g
Carbs
38g
Fat
2g
Fiber

Storage

Refrigerator: 3 days

Freezer: 1 months

Store broth and noodles separately. Reheat broth gently on stovetop.

Reheating: Add splash of water when reheating noodles to loosen.

Variations

  • Spicy Miso Ramen: Add 2 tbsp miso paste and chili oil to broth
  • Extra Protein Ramen: Top with sliced chashu and grilled chicken thigh
  • Vegetarian Ramen: Replace pork with shiitake mushrooms and use vegetable stock
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