Ichiran Ramen
Authentic Japanese tonkotsu-style ramen featuring rich chicken broth, tender pork belly, and classic toppings.
33Min
2Servings
680Cal
MediumLevel
#ramen#noodles#japanese#soup#comfort-food
Equipment
large pot
frying pan
stove
chef's knife
cutting board
colander
serving bowl
ladle
tongs
Ingredients
Broth
pork belly (sliced)
300 g
chicken broth (liquid)
800 ml
soy sauce (liquid)
30 ml
garlic (minced)
4 clove
ginger (minced)
15 g
Noodles & Toppings
ramen noodles (fresh)
200 g
egg (soft-boiled)
2 piece
green onion (sliced)
2 stalk
nori seaweed (cut)
4 sheet
corn (cooked)
100 g
Instructions
1
Prepare the broth base
Combine chicken broth with aromatics and simmer to create rich ramen broth.
20 minMedium heattimer 20 min
2
Cook the pork belly
Sear pork belly slices until golden and tender.
8 minMedium-high heattimer 8 min
3
Boil the ramen noodles
Cook fresh ramen noodles in boiling water until al dente.
3 minHigh heattimer 3 min
4
Assemble the ramen bowl
Combine noodles, broth, pork belly, and toppings in serving bowls.
2 min
Original recipe
Storage
Fridge: 2 days
Freezer: 30 days
Reheat: Microwave 2-3 minutes or reheat broth on stovetop
Store broth and noodles separately. Add fresh toppings when reheating.
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