Blanch pork bones and chicken bones in boiling water for 5 minutes, then drain and rinse thoroughly under cold water
In a large pot, add 3 liters water, cleaned bones, ginger, garlic, and spring onion for broth. Bring to boil
Remove scum from surface, then add kombu seaweed and shiitake mushrooms. Reduce heat to low simmer
Simmer broth for 12 hours, occasionally skimming impurities. Add more water as needed to maintain liquid level
In another pot, blanch pork belly for 10 minutes, then cut into 5mm thick slices
Pan-sear pork belly slices until golden, then braise in soy sauce, mirin, sake and pork broth for 30 minutes
Boil eggs for 6 minutes until soft-boiled, then cool in ice water and peel carefully
Strain finished broth through fine sieve, discarding bones and vegetables. Season with salt if needed
Cook ramen noodles in boiling salted water for 3-4 minutes until al dente, then drain
Pour hot broth into ramen bowls, add cooked noodles and arrange chashu pork slices on top
Top each bowl with soft-boiled egg halves, spring onion, sesame seeds, and nori strips. Drizzle with sesame oil
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