After making a Japanese-style pork neck bone dish or Japanese Chashu sauce, why not make a bowl of ramen noodle soup?
Using leftover sauce, it is easy to make ramen soup.
- Japanse-Style Pork Neck Bone Dish
- Japanese-Style Chashu
- MAKE RAMEN SOUP WITH CHASHU SAUCE
- YOU’LL GET RAMEN EGGS AND MENMA-LIKE AT THE SAME TIME
- FRESH RAMEN NOODLES
- SHOYU RAMEN MADE WITH LEFTOVER CHASYU SAUCE
- I WANT TO MAKE SHOYU RAMEN FROM SCRATCH!
Japanse-Style Pork Neck Bone Dish
First, make my Japanese-style pork neck bone dish or Chashu pork.
This means it can provide toppings and rich flavored soup at the same time.
Additionally, the pork provides a rich flavor to the sauce, which means the ramen soup will be delicious.
CHASHU pork is already known as a ramen topping which is the pork belly or shoulder cooked in the CHASHU sauce.
It is inspired by Chinese BBQ pork called Cha Shu, yet, Japanese-style CHASHU (that we call it) has a wide range of recipes like simmering in the sauce or marinating seared pork.
It is also called “Yakibuta”.
Tender moist lean and moderately fatty Chasu Pork!
Chashu made of pork shoulder wouldn’t be bad, tender, and lean, and goes well with topping for ramen, fried rice, sandwiches, and Asian salad even if it is cold. Tightly rolled with twine keeps the meat in shape. As cooking in sous vide, the meat never gets dry and chewy.
MAKE RAMEN SOUP WITH CHASHU SAUCE
By the way, basic and traditional Japanese food is almost always made of the main condiments.
SOY SAUCE, SAKE, SUGAR, (MIRIN).
As fragrant vegetables, ginger, garlic, green onions, leeks…
For example, compared to my pork neck bone dish recipe and Chashu pork recipe, the sauces are made with soy sauce, sake, and sugar.
Using this feature, you can easily make ramen soup with Chashu sauce.
How much you’ll need to sauce for making ramen soup depends on your dish, you may need to adjust the ratio of the sauce.
Besides, the sauce from pork neck bones contains more water than the CHASHU sauce used for making Chashu pork.
ITEMS ADD UMAMI FLAVOR TO THE SOUP
Combining the sauce and water is not enough to provide rich flavor.
So, we commonly use a secret weapon to add rich flavor instantly when we make Asian food at home.
Without the soup powder, the soup tastes like something missing-kind of a brant.
In Japanese home cooking, we often use “Chinese chicken soup powder” for Chinese fusion dishes.
It is OK to use your regular chicken soup stock if it’s not available, yet, I prefer to use Chinese chicken soup powder for ramen noodles.
Oyster sauce can bring rich Asian flavor instantly into your dish.
You don’t need it too much, just add 1-2 tbsp each time.
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 a 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!
YOU’LL GET RAMEN EGGS AND MENMA-LIKE AT THE SAME TIME
The good thing about making those pork dishes is you can get ramen eggs.
To be precise, make (marinate) ramen eggs using the Chahu sauce from those pork dishes.
Ramen egg aka “nitamago”, also called “Ajitsuke Tamago (Ajitama), is a hard/soft-boiled egg marinated in the CHASHU sauce.
Despite you don’t need to make the sauce separately, it is better to marinate the boiled eggs for a minimum of 2 hours, yet, marinating for 1-3 days provides gorgeous ramen eggs with color and flavor.
How To Make Perfect Soft-Boiled Eggs Every Time
Read this post to peek at the best cooking time for your favorite hardness of yolks.
Make Menma Bamboo Sliced Shoots At The Same Time With Making Pork Neck Bones
You can also make “Menma-like” made of canned bamboo shoots with the same Chashu sauce.
Menma is another iconic 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.
Add 2/3 cup of the Kakuni sauce and 1 tbsp of sugar in 1/3 cup of water. Simmer the canned bamboo shoots for 20 minutes.
For the steps, go to the recipe in this post.
FRESH RAMEN NOODLES
Honestly, (or you know already who I am), I am not meticulous about the “definition”, so I often use alternative noodles such as rice noodles (that I use in my video below) or Chinese egg noodles for Ramen noodle bowl.
I sometimes disappoint the readers when I don’t mind using any type of noodles such as rice noodles or Chinese egg noodles for homemade ramen and I tell them “AUTHENTIC”.
Fortunately, because of Ramen fans worldwide, you can get AUTHENTIC JAPANESE RAMEN NOODLES online, if you’ll looking for them.
This cooking hack is really popular among the Japanese who live outside of Japan.
Now, you don’t have to wait for delivery from AMAZON while checking outside the door.
Only you’ll need spaghetti, baking soda, salt, and water.
SHOYU RAMEN MADE WITH LEFTOVER CHASYU SAUCE
- Your Choice of Noodles *Fresh ramen noodles/ Egg noodles/ Instant noodles/ Rice noodles
FOR RAMEN SOUP 1
- ⅓ – ⅔ cup the KAKUNI sauce when making the pork neck dish
- 2 cup Water
- 1 tbsp oyster sauce
- 1 tbsp Japanese sake/ white wine
- ½ TSP Chinese Chicken Soup Powder *1)
- 1 TSP toasted sesame oil
FOR RAMEN SOUP 2
- ⅓ cup the Chasyu sauce when making Japanese Chasyu pork
- 2 cup water
- ½ TSP Chinese Chicken Soup Powder
- 1 tbsp Oyster Sauce
- 1 tbsp Dark soy sauce (if needed) *Adjust the volume depending on your sauce
Additional Ingredients For More Flavor
- 1 Dried red hot chili pepper *optionally
- ½-1 tbsp Red or yellow miso paste *as the substitute for the oyster sauce
- ½-1 TSP Gochujang *optionally
- PORK NECK MEAT OR CHASHU PORK
- 1 hard-boiled egg for ramen egg
- 1 canned bamboo shoots
- chopped scallions or chives
- LAYU Chili oil *optional
MAKE RAMEN TOPPINGS
- (RAMEN EGGS) Marinade the hard-boiled eggs in the Chashu sauce or the KAKUNI sauce for a minimum of 2 hours (overnight is preferred ) while flipping over.
- (MENMA-LIKE) Make Menma-like bamboo shoots following the recipe in this post. *When using the KAKUNI sauce from the pork neck dish, 1. Bring 1 cup of water to a boil in a small pot. 2. Add ⅔ cup of the KAKUNI sauce and 1 tbsp of sugar. 3. Simmer canned bamboo shoots for 20 minutes.
MAKE RAMEN SOUP
- Use the KAKUNI sauce used for the pork neck dish or the Chashu sauce. In a small or medium pot, bring 2 cup of water to a boil.
- Add ⅔ cup of the KAKUNI sauce / 2 tbsp of the CHASHU sauce, ½ TSP of Chinese chicken soup powder, 1 tbsp of oyster sauce, and 1 tbsp of sake/white wine. Simmer for 2 minutes until they are combined over medium heat. Turn off the heat and add 1 TSP of toasted sesame oil.*If you want to add spice to the soup, add dried red hot chili pepper after breaking it in half.
- Meanwhile, prepare toppings like cutting the ramen egg into half. Set the neck meat or Chashu pork, the ramen egg, Menma-like, chopped scallions aside.
- Cook your choice of noodles. Warm ramen bowls with boiled water. *HOW TO CONVERT SPAGHETTI INTO RAMEN NOODLES
- Dump the water in the ramen bowl into a sink, and assemble the ramen noodle soup.
- Sprinkle chopped scallions as a finish, serve with Layu chili oil, and enjoy!WHAT'S LAYU CHILI OIL?
- Chinese Chicken Soup Powder
- Edited in Jul 2023
- ©Japanmcconnell/Rico McConnell- Content and photographs are copyright protected. Sharing this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
I WANT TO MAKE SHOYU RAMEN FROM SCRATCH!
If you want to make Shoyu Ramen from scratch including making chicken (or pork broth), check out this post.