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The BEST Ramen

The BEST Ramen

Main CourseAsianNon-VegetarianInvolved38 min work · 4 h total8

Submitted by Sanjay Patel

Source: seonkyounglongest.com

Ingredients

8 servings
  • 6 lb pork neck bones
  • 2 oz ginger, sliced
  • 2 bulbs garlic, cut into halves
  • 1 large leek, cut into half and wash every layers really well then drain
  • 1 1/2 oz kombu, dried kelp
  • 1 1/2 Tbsp chicken stock powder
  • 24 cups cold water
  • 2 lb pork belly or pork butt
  • 1 1/2 cups soy sauce
  • 3/4 cup sake
  • 3/4 cup mirin
  • ginger, sliced
  • 1 clove garlic, crushed
  • 3 oz bean sprouts
  • 1 portion of fresh, frozen (5 oz each) or dried (3 oz each) ramen noodles
  • 2 green onions, chopped
  • 1 soft boiled egg, cut into half
  • 1 garlic cloves

Instructions

  1. 1.
    Place the pork neck bones in a large mixing bowl and cover them with cold water.
  2. 2.
    Let them soak for about an hour—this helps draw out the excess blood from the bones and meat, giving you a much cleaner-tasting broth.
  3. 3.
    Bring a large pot of water to a boil—enough to fully cover the pork bones.
  4. 4.
    Carefully add the pork neck bones and blanch them for 5 to 8 minutes.
  5. 5.
    This process helps remove bone fragments, excess blood, and impurities.
  6. 6.
    Once the water comes back to a boil, drain it and discard.
  7. 7.
    These are the “dirty” flavors we don’t want in our broth.
  8. 8.
    Rinse each pork bone under cold running water to clean thoroughly.
  9. 9.
    Quickly rinse out the pot, then return the cleaned pork bones to it.
  10. 10.
    Add ginger, garlic, leek, kombu (dried kelp), chicken powder, and fresh water.
  11. 11.
    Bring it to a boil over high heat and let it boil hard for 15 minutes.
  12. 12.
    During this time, use a skimmer to remove any foam and scum that rise to the surface.
  13. 13.
    Avoid stirring—just skim.
  14. 14.
    Now, cover the pot and reduce the heat to medium.
  15. 15.
    Let the broth simmer for 3 hours—do your best not to lift the lid or stir.
  16. 16.
    Just let the magic happen!
  17. 17.
    After 3 hours of simmering the broth, it’s time to add 2 pounds of pork belly or pork butt to make chashu.
  18. 18.
    Simmer the pork until it’s tender and fully cooked.
  19. 19.
    If you’re using one large piece, cook it for about 1 hour and 20 minutes.
  20. 20.
    If you’re using two 1-pound pieces, simmer for 45 minutes.
  21. 21.
    Meanwhile, let’s make the tare!Combine all the tare ingredients in a saucepan and bring it to a boil over high heat.
  22. 22.
    Let it boil hard for 5 to 7 minutes, then remove from heat and let it cool completely.
  23. 23.
    Once the chashu pork is done cooking, turn off the heat and remove the pork pieces from the pot.
  24. 24.
    Drizzle 4 tablespoons of the tare evenly over the pork to add color, then cover and let it cool in the refrigerator.
  25. 25.
    Strain the broth into a large mixing bowl or container using a large strainer.
  26. 26.
    Discard the aromatic vegetables, but don’t toss the pork bones and meat!
  27. 27.
    You can save and enjoy them separately. (When I run out of noodles but still have broth left, I like to add the meat from the pork bones into the soup and enjoy it with rice and kimchi!)
  28. 28.
    If you’re not planning to make 8 to 10 bowls of ramen right now, go ahead and store the broth, chashu, and tare in separate containers in the fridge—they’ll keep for up to 7 days.
  29. 29.
    You can also freeze the broth in a freezer-safe container, and it will stay good for up to 30 days.
  30. 30.
    Once the chashu pork has cooled, slice it into thin pieces.Now, let’s build your perfect bowl of ramen!
  31. 31.
    Bring a large pot of water to a boil — this will be used to blanch the bean sprouts and cook the ramen.Meanwhile, bring 2 cups of ramen broth to a boil in a separate pot.Blanch the bean sprouts in the boiling water for 2 minutes, then remove and drain.
  32. 32.
    Set aside.
  33. 33.
    In the same pot of boiling water, cook your ramen noodles according to the package instructions.
  34. 34.
    While the noodles are cooking, pour 1/4 to 1/3 cup of tare (depending on how salty you like your ramen) into a serving bowl, then ladle in the hot ramen broth.
  35. 35.
    When the noodles are ready, drain them and gently add to the bowl.
  36. 36.
    Give them a quick stir so they soak up the broth, then arrange them neatly in the center.
  37. 37.
    Top the ramen with blanched bean sprouts, about 4 oz of sliced chashu, chopped green onions, and a soft-boiled egg.
  38. 38.
    Finally, grate a fresh garlic clove directly over the bowl using a cheese grater for that extra kick.
  39. 39.
    Serve immediately while it’s piping hot and enjoy every slurp! 🍜 Enjoy!