Summary: A classic Japanese noodle soup featuring a rich, aromatic chicken and pork broth, chewy alkaline wheat noodles, tender chashu pork belly, a perfectly soft-boiled marinated egg, crisp spring onions, and nori sheets. This comprehensive recipe covers the traditional multi-stage preparation, requiring 4 hours of active time and 8 hours of total preparation.
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Category: Main Dishes, Soups
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Quick overview
- Dish: Ramen
- Category: Main Dishes, Soups
- Cuisine: Japanese
- Main ingredient: Pork belly, 1.2 kg (high quality, fatty)
- Guide: 12 most popular Japanese dishes: favourite Japanese cuisine recipes
- Total time: 480 minutes (120 min prep + 360 min cooking)
- Difficulty: Advanced
- Portions: 6 (Portion weight: 850 g)
- Key technique: Slow simmering (broth), Marinating (egg)
- Preparation types: Boiling, Braising, Simmering
- Dietary info & Allergens: Gluten, Eggs, Soya
- Suitable for: Main course, Lunch, Dinner
- Nutritional values (per 1 portion): 720 kcal, Protein: 32 g, Fat: 28 g, Carbohydrates: 85 g
- Storage: 3 days in the fridge, 2 months in the freezer
- Pairing: Lager, Dry Riesling, Green tea
- In short: A masterclass in umami, balancing deep savoury broth with fresh textures.
- Last updated: 21 September 2026
WAGUU says: “The soul of a great ramen lies in the patience applied to the broth. Do not rush the extraction of collagen; it is the key to the velvety mouthfeel that defines this iconic dish.”
Key facts
| Prep time: | 120 min |
| Cooking time: | 360 min |
| Temperature: | 95 °C |
| Number of portions: | 6 |
In a nutshell
This recipe guides you through creating an authentic ramen from scratch. You will prepare a rich, long-simmered broth, succulent chashu pork belly, and the essential marinated soft-boiled egg. It is a rewarding project for any home cook looking to master the art of Japanese noodle soups.
Ingredients
Base portions: 6 portions • Portion weight: 850 g
| Ingredient | Amount | Quality |
|---|---|---|
| Pork belly | 1.2 kg | High quality, fresh |
| Chicken bones | 1 kg | Cleaned |
| Wheat noodles | 900 g | Alkaline, fresh |
| Eggs | 6 pcs | Free range |
| Spring onions | 6 pcs | Fresh, crisp |
| Sea salt | 45 g | Fine |
Why you will love this recipe
- Depth of flavour: The slow-simmered broth creates an umami-rich foundation that cannot be replicated with instant alternatives.
- Texture contrast: You get the perfect bite of al dente noodles against the melt-in-the-mouth pork belly.
- Customisation: Once you master the base, you can adjust the toppings to suit your personal preferences.
Success guaranteed: By following the strict temperature controls for the broth and marination times, you will achieve professional results every time.
Recipe overview
Prep: 120 min | Cooking: 360 min | Difficulty: Advanced | Portions: 6 | Type: Soup | Origin: Japan
Detailed instructions
Overall progress: 0% complete
Phase 1: Broth Preparation – 360 min
Appliances: Hob, Large Stock Pot
1. Place chicken bones in a large pot with 5 litres of water. Bring to a gentle simmer at 95 °C. Visual check point (VKB): The broth should remain clear, not boiling vigorously, to prevent emulsification of impurities.
VKB: The broth should remain clear, not boiling vigorously.
Phase 2: Chashu Pork – 120 min
Appliances: Hob, Braising Pan
2. Sear the rolled pork belly in a pan until golden brown on all sides. Braise in a mixture of soy sauce, ginger, and sugar at 90 °C for 2 hours until tender.
VKB: The pork should be easily pierced with a fork.
Phase 3: Marinated Eggs – 60 min
Appliances: Hob
3. Boil eggs for exactly 6.5 minutes. Immediately submerge in ice water to stop cooking. Peel and marinate in a mixture of soy sauce and mirin for 60 minutes.
VKB: The yolk should be jammy and custard-like.
Phase 4: Noodle Preparation – 10 min
Appliances: Hob
4. Boil the wheat noodles in salted water according to package instructions, typically 2–3 minutes. Drain well and divide into serving bowls.
VKB: Noodles should have a slight chew (al dente).
Phase 5: Assembly – 5 min
Appliances: None
5. Pour the hot broth over the noodles. Top with slices of chashu pork, a halved marinated egg, and finely sliced spring onions.
VKB: The broth must be steaming hot.
Phase 6: Final Touch – 5 min
Appliances: None
6. Garnish with nori sheets and serve immediately to maintain the texture of the noodles.
VKB: Visual presentation matches traditional ramen aesthetics.
Required equipment
| Utensil | Ideal size | Alternative | Risk |
|---|---|---|---|
| Stock pot | 10 litres | Large Dutch oven | Boiling over |
| Braising pan | 30 cm | Deep skillet | Burning sugars |
| Fine mesh sieve | 20 cm | Cheesecloth | Cloudy broth |
Shopping list
Nutritional profile
Values per 1 portion (excluding side dishes). Calculated from average nutritional values of ingredients.
| Nutrient | Per 100 g | Per 1 portion | Per 6 portions |
|---|---|---|---|
| Energy | 84.7 kcal | 720 kcal | 4320 kcal |
| Fat | 3.3 g | 28 g | 168 g |
| of which saturates | 1.1 g | 9.3 g | 55.8 g |
| Carbohydrates | 10.0 g | 85 g | 510 g |
| of which sugars | 0.5 g | 4.2 g | 25.2 g |
| Protein | 3.8 g | 32 g | 192 g |
| Salt | 0.9 g | 7.6 g | 45.6 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro Level
- Pro standard: Verified recipe with precise ratios and visual control points.
- Tip 1: Use a double-filter technique for the broth to ensure absolute clarity.
- Tip 2: Chill the pork belly before slicing to get perfect, uniform rounds.
- Tip 3: Marinate the eggs for at least 2 hours for a deeper flavour profile.
- Tip 4: Keep the noodles slightly undercooked before adding hot broth; they continue to cook in the bowl.
Scientific background
The richness of ramen broth is derived from the hydrolysis of collagen into gelatin during long, low-temperature simmering. This process creates the characteristic mouthfeel. The alkaline nature of the noodles (caused by kansui) contributes to their unique elasticity and yellow hue.
Fine Dining – Professional techniques
- Plate composition: Arrange toppings in a clock-like pattern to ensure visual balance.
- Textural contrasts: Pair soft pork with crisp spring onions and nori.
- Temperature contrast: Ensure the bowl is pre-warmed so the broth stays at an optimal serving temperature.
- Aromatic garnishes: Use toasted sesame oil as a final aromatic finishing touch.
Sensory radar
- Appearance: Deep, glossy broth with vibrant green onion and creamy egg yolk.
- Aroma: Rich, savoury, and slightly earthy with ginger notes.
- Taste: Savoury umami with a balanced saltiness.
- Texture: Velvety broth, elastic noodles, and succulent pork.
Pairing
- BEER: A crisp, light Japanese-style rice lager.
- WINE: A dry Riesling with high acidity to cut through the fat.
- NON-ALCOHOLIC: Hot green tea or a light sparkling ginger infusion.
Various preparation variants
- Miso Ramen: Incorporate 2 tbsp of red miso paste into the broth base for a deeper, earthier flavour.
- Spicy Ramen: Add a teaspoon of chili oil or shichimi to the bowl before serving for a spicy kick.
Allergens and dietary information
Contains: Gluten, Eggs, Soya • Gluten: Contains wheat flour • Not suitable for: Vegetarians, Vegans, Gluten-intolerant individuals.
Suitable for
Main course for family gatherings, special Japanese-themed dinners, or as a weekend culinary project.
Substitution catalog
- Pork belly: Pork shoulder (less fat, more lean meat).
- Wheat noodles: Soba noodles (note: texture will be different).
FAQ
Can I use store-bought stock?
While possible, it will significantly lack the gelatinous texture and depth of homemade broth.
How do I keep the noodles from getting soggy?
Serve immediately after adding the broth and do not overcook them initially.
Can I freeze the broth?
Yes, broth freezes exceptionally well for up to 2 months.
Is the egg necessary?
It is a signature component but can be omitted if preferred.
WAGUU Petr advises: Cooking for 12 or more people?
12–16 people: Prepare the broth in two separate large pots to maintain better temperature control. 20+ people: Consider preparing the chashu pork in advance and slicing just before service to ensure efficiency.
Sides and Serving
- Edamame – lightly salted steamed soybeans (not included in the recipe)
- Gyoza – pan-fried dumplings (not included in the recipe)
Serving: Serve in deep, pre-heated ceramic bowls for the best experience.
Storage and reheating
Fridge: 3 days • Freezer: 2 months • Reheating: Gently simmer the broth on the hob; reheat noodles separately.
Author: WAGUU Petr & Team • Published: 21 Sep 2026 • Updated: 30 Oct 2026
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Common mistakes
- Boiling the broth too hard – This emulsifies the fat and bones, leading to a cloudy broth.
- Under-seasoning the broth – Ramen broth needs a strong base to stand up to the neutral noodles.
- Overcooking the eggs – The egg yolk should remain creamy for the best texture.
- Adding cold toppings – Always ensure toppings are at room temperature or warm to keep the soup hot.