Making Iekei Style Ramen (Tonkotsu and Shoyu Broth With Chashu Pork)

pork belly

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs reduce fat while maintaining flavor.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce offers a healthier option.

miso

🥗Healthier: white miso

💰Cheaper: soybean paste

White miso is milder and often less expensive.

ramen noodles

🥗Healthier: whole wheat noodles

💰Cheaper: instant noodles

Whole wheat noodles provide more fiber.

Prepare the chicken broth by simmering chicken bones with water for several hours until rich and flavorful.

Cook the ramen noodles in boiling water according to package instructions until al dente, then drain and set aside.

In a separate pan, heat sesame oil over medium heat and sauté garlic and ginger until fragrant, about 1-2 minutes.

Add pork belly slices to the pan and cook until browned and crispy on the edges, about 4-5 minutes.

Stir in soy sauce and miso, mixing until well combined with the pork.

Pour in the prepared chicken broth and bring to a simmer.

Add spinach and bean sprouts to the broth, cooking until just wilted, about 2 minutes.

In serving bowls, place a portion of cooked ramen noodles.

Ladle the hot broth with pork and vegetables over the noodles.

Top each bowl with sliced boiled eggs, green onions, nori, and chili oil to taste.

Serve immediately and enjoy the rich flavors.

Cooking Techniques

Spice Level:

Allergens