Every year when the weather turns a bit cooler I dream of all the endless and unique ramen shops in Tokyo. I also recall all the times I waited in line for my local ramen shops Hokkaido Ramen Santouka and Kitakata Ramen Ban Nai to open on abnormally cool California mornings. There’s something satisfying about that bowl of warm broth, chewy noodles and thick cuts of chashu pork. An added soft egg puts it over the top. I like mine with some togarashi sprinkled on top. Perfection.
Now that I live faraway from my favorite ramen spots, I decided to embark on my own personal quest to make my own bowl of this delicious noodle soup.
These fresh Sun Noodle brand Ramen noodles are the best, look for them in the refrigerated section at your local Asian Market – some come with a soup base, just discard the soup packets. If you can’t find Sun Noodle locally, you can order dried ramen noodles here.
Make these marinated soft-boiled eggs the day before (recipe here)
Make the Chashu (braised Pork Belly) the day before (recipe here)
Narutomaki can usually be found in the refrigerated section at any Japanese market, H-Mart also carries it in the freezer section.
At ramen shops, they cook their bones for hours at a rolling boil which emulsifies the fat and collagen with the broth, resulting in that milky color. You can use the blender hack – blend the reserved pork fat with the broth on high for several minutes to emulsify
If you have leftovers, you can vacuum seal them using a FoodSaver. Since I don’t have one, I use these reusable sous vide bags which is much cheaper option. You can store some chashu and broth in the freezer for up to 2 months – the next time you have a rainy day, you can have gourmet “instant” ramen.