“Making ramen from scratch is pretty darn elaborate.”
Do you think so?
Actually, it is not so bad if you make my Japanese pork neck bones. (Even my pork neck bones recipe is super-easy. )
Looking for the best EASY HOMEMADE RAMEN recipe?
This absolutely AUTHENTIC EASY HOMEMADE RAMEN brings you a Japanese authentic ramen noodle restaurant in your kitchen.
Do you want to get the authentic Japanese-proof ramen noodle recipe?
To make a Japanese authentic ramen recipe calls for your little effort to make four important components: ramen soup, Chashu, Menma, and Nitamago.
Moreover, you can get three components already once you make my Japanese-style pork neck bones.
To be able to enjoy this comforting bowl, you need to make my Japanese-style pork neck bones first, which gives us the topping and the rich soup broth.
This ramen is kind of combination shoyu and tonkotsu ramen.
- Why My Homemade Ramen Recipe?
- Make Japanse-Style Pork Neck Bones
- Make Nitamago Ramen Eggs At The Same Time With Making Pork Neck Bones
- Make Menma Bamboo Sliced Shoots At The Same Time With Making Pork Neck Bones
- How To Make Ramen Noodles From Spaghetti Pasta
- How To Convert Spaghetti Pasta To Ramen Noodles
- Easy To Make; Authentic Japanese Shoyu-Tonkotsu Ramen
- Gochujang Can Bring Umami And Spicy Flavor
Why My Homemade Ramen Recipe?
- It’s authentic Japanese ramen noodle soup. (because I am from Japan. )
- You can skip making Dashi soup.
- You can make main toppings such as Chashu-like (meat), Nitamago, Menma, besides, you get the soup broth at the same time when you make my Japanese-style pork neck bones.
- You can use your favorite noodles such as egg noodles, instant noodles, rice noodles.
- You can adjust the spicy level keeping rich umami flavor.
Make Japanse-Style Pork Neck Bones
You can’t make the gorgeous authentic ramen soup broth until you make my Japanese-style pork neck bones.
As you know, neck bones can make super-savory pork broth.
Especially, cook pork neck bones in an Instant pot, you can make Chasyu-like pork neck bones just in 20 minutes. (not including the cleaning time.)
What’s Japanese-Style Chashu
The pork meat in a ramen noodle soup in Japan is called “Chashu”, which is generally browned, and slow-cook or marinated in the say-sauce-based broth.
Cha Shu, I believe, originated in China, and it is the essential topping for ramen in Japan.
It is often called “Yakibuta”.
Each restaurant or each family has original recipes, and there are roughly two kinds of Chashu in Japan.
Made of pork shoulder loin to pork belly.
My husband loves one made of pork belly because you know, fat makes everything yummy.
Thick sliced, Melt-in-your-mouth.
Contrary, chashu is made of pork shoulder, and is generally, thinly sliced when it is served.
So, my pork neck bone recipe is inspired by braised pork belly, (which is almost the same dish…to me,), probably, healthier, easier, and never fails to cook, unlike pork belly.
Moreover, you can make Nitamago egg, which
Make Nitamago Ramen Eggs At The Same Time With Making Pork Neck Bones
To be precise, make Nitamago ramen eggs using the broth after making my Japanese-style pork neck bones.
Ramen egg ‘nitamago’, also called “Ajitsuke Tamago (Ajitama), is a hard/soft-boiled egg marinated in the sweet soy-sauce-based broth.
In my recipe, you can just throw your desired hardness-boiled eggs in the broth of pork neck bones that you made.
The best marinating time to make the perfect colored and flavored Nitamago is overnight, but, let’s marinate hard-boiled eggs for at least 2 hours while rolling them occasionally to color eggs evenly.
Thus, I recommend making pork neck bones the day before you plan to make ramen noodles.
How To Make Perfect Soft-Boiled Eggs Every Time
Use Misozuke Tamago For Ramen Topping
Make Menma Bamboo Sliced Shoots At The Same Time With Making Pork Neck Bones
Holy-cow! You can also make “Menma” bamboo slice shoots from the broth of pork neck bones.
Menma is another essential topping for authentic ramen noodle soup.
It’s super-easy, go get a canned sliced bamboo shoot at an Asian booth in your local grocery store.
(or click here to buy from Amazon.)
How To Make Ramen Noodles From Spaghetti Pasta
Actually, it’s really hard to find the exact same egg noodles for authentic Japanese ramen noodles in regular grocery stores in the US, (and the UK because I’ve been there too.)
The egg noodles that you often see are fine, but, personally, it’s too thin.
I often use pad Thai rice noodles.
Tell you what.
If you really want to stick with making the authentic Japanese ramen noodle soup, cook spaghetti pasta in boiling water added salt & baking soda!
How To Convert Spaghetti Pasta To Ramen Noodles
- 1 quart Water *About 1L
- 1 tbsp Salt
- 1 tbsp Baking soda
- Spaghetti Pasta
- Allow the water added the salt to boil, add baking soda. *Use a large pot since the baking soda reacts and boiled over.
- Cook your desired amount of spaghetti pasta 2 minutes longer than the instruction time.
- Rinse noodles if desired.
Easy To Make; Authentic Japanese Shoyu-Tonkotsu Ramen
- 4 cups The soup broth from pork neck bones
- 2 cups Water
- 2 tbsp Japanese dark soy sauce *kikkoman
- 1 tbsp Japanese Miso Paste *Red/Mix
- 1 TSP Gochujang *Adjust the amount to your flavor
- 1 Dried hot chili (break it half) *optional
- Noodles for 2 people *Egg noodles/ Instant noodles/ Rice noodles
- 2 Hard-boiled egg *Make Nitamago rame egg with the pork neck bone broth
- Japanese-style pork neck bones
- Sliced scallions
- Chili oil *optional
- Make pork Neck Bones. (Total Cooking Time: Approximately 1 hour 20 minutes including cleaning pork neck bones.)*It's better to make this the day before for making "Nitamago" eggs.
- Peel shells off the hard-boiled eggs, and marinate them in the broth. Turn them over occasionally.*It's great if you make this the day before.
- Make Menma bamboo shoots in this recipe.
- Bring 4 cups of broth of pork neck bones and 2 cups of water to a boil.*If you want to hot spicy soup, add dried red hot chili pepper after breaking it half.
- Add soy sauce, oyster sauce, chicken soup powder, and simmer for about 5 minutes and turn off the stove.
- Add enough water (to warm a bowl and to cook noodles) in a big pot, and bring it to a boil.
- Fill up your ramen bowl with boiled water.
- Cook your choice of the Ramen noodles in al dente in a separate pot.
- Meanwhile, reheat the soup and add Gochujang at last.
- Drain noodles, make the bowl empty(dump the water), and place your desired amount of noodles.
- Cut hard-boiled in a half.
- Top with pieces of pork neck bones, boiled eggs, Menma bamboo shoots.
- Pour over the hot ramen soup, and garnish it with sliced scallions.
Gochujang Can Bring Umami And Spicy Flavor
Gochujang is a fundamental ingredient in Korean cooking, which is a thick, spicy, sweet, miso-like taste.
This Miso-like paste is made from red chile pepper, sticky rice), fermented soybeans, and salt.
Unlike Sriracha or Tabasco, this traditional Korean spicy paste can add rich umami flavor and depth of taste while adding a hot-spicy, sweet, salty flavor.
Even if you can add a teaspoon/tablespoon of Gochujang to any kind of dish in your kitchen, you can add its sweet, spicy umami flavor easily.
You can’t miss Japanese Layu to add spicy and rich sesame oil aroma to the soup.
A store-bought Layu is nice, but, why not make homemade spicy Layu?
Jump to the homemade Layu recipe from here!