How to Make an Old School Shoyu Ramen (Recipe)

shoyu (soy sauce)

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake while tamari is gluten-free.

pork belly

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs are leaner, while pork shoulder is more economical.

soft-boiled eggs

🥗Healthier: poached eggs

💰Cheaper: hard-boiled eggs

Poached eggs are lower in calories, while hard-boiled eggs are easier to prepare.

nori (seaweed)

🥗Healthier: spinach

💰Cheaper: kale

Spinach is a nutritious alternative, while kale is often less expensive.

Weigh out 1.1 kilograms of pork bones, 1.25 kilograms of chicken backs, 500 grams of chicken feet, and 200 grams of pork skin.

Fill a big stock pot with 6 liters of water for the main stock pot and get a separate pot of water boiling for pre-boiling the bones.

Pre-boil the pork bones in the boiling water for 5 minutes to remove funkiness, then rinse off any clumps of scum.

Skim the scum off the pre-boil water and drop the pork bones into the stock pot.

Pre-boil the chicken backs in the boiling water for 1 minute before adding them to the stock pot with the pork bones.

Pre-boil the chicken feet for 1 minute, cut off the toenails, and then add them to the stock pot.

Skim off any scum that forms at the top of the soup to keep it clear.

Add the pork skin to the stock pot and maintain a bare simmer for about 7 to 8 hours, avoiding a rolling boil.

Prepare aroma oil by boiling pork fat and chicken skin for about 30 minutes, then strain the fat and chop the skin in a food processor.

Add the chopped pork fat and chicken skin to a pan with a mix of half peanut oil and half olive oil, cooking on low heat until golden brown, stirring constantly for about 45 minutes.

With 3 hours left on the stock, add the green parts of green onions, halved garlic head, and about 1 gram of dry Japanese chilies to the pot, adjusting the chilies as desired.

Let the soup continue to simmer for another 3 hours, then strain the soup and let it rest overnight to cool.

After resting, skim off the layer of fat from the top of the soup before serving.

Heat one serving of soup in a small pot until it reaches 190 degrees Fahrenheit.

Cook the noodles (ramen lord's makeshificatestyle noodles) for about 1 minute, then strain them well.

Assemble the bowl with 30 mils of simple shoyutari, 15 mils of aroma oil, about 1 teaspoon of grated apple, and 300 milliliters of hot soup.

Add the cooked noodles to the bowl and top with pork belly chashu, green onions, radish sprouts, menma, and some of the pork fat.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens