The Best Ramen Recipe! Traditional Shoyu Ramen

Von Seonkyoung Longest · 480 Min.

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Zubereitung

1. Soak the pork neck bones in cold water for about an hour to draw out blood.
2. Boil the bones in a large pot of water for 5 to 8 minutes, then drain and discard the water. Rinse each bone under cold running water.
3. Rinse the pot, return the bones, and add ginger, garlic, leek, kombu, chicken powder and fresh water.
4. Bring to a hard boil over high heat for 15 minutes, skimming off foam and scum without stirring.
5. Cover, reduce to medium heat and simmer for 3 hours without lifting the lid or stirring.
6. Add the pork belly or pork butt and simmer until tender: about 1 hour 20 minutes for one large piece, or 45 minutes for two 1-pound pieces.
7. Meanwhile, boil all the tare ingredients in a saucepan over high heat for 5 to 7 minutes, then cool completely.
8. Remove the cooked pork, drizzle with 4 tablespoons of tare, cover and refrigerate to cool. Strain the broth and discard the aromatics, keeping the bones and meat aside.
9. Once the chashu has cooled, slice it thinly. Store broth, chashu and tare separately in the fridge for up to 7 days, or freeze the broth for up to 30 days.
10. For each bowl: blanch bean sprouts in boiling water for 2 minutes, drain and set aside. Bring 2 cups of broth to a boil in another pot. Cook the noodles in the water per package instructions.
11. Put 1/4 to 1/3 cup of tare in a bowl, add the hot broth. Drain the noodles, add to the bowl, stir briefly and arrange neatly.
12. Top with bean sprouts, about 4 oz sliced chashu, chopped green onions and a soft-boiled egg half. Grate one fresh garlic clove over the top and serve immediately.

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