Put pork bones (preferably marrow bones and trotters)(1500 g) in a large pot, cover with cold water, bring to a boil. Boil 10 minutes on high — grey foam and impurities will rise. Drain everything and rinse the bones under cold water.
Tip
This step decides whether the broth is clean and creamy or grey and bitter. Don't skip.
Step 02 of 08
Simmer the broth
1500 g
500 g
1 szt
6 szt
30 g
Return rinsed pork bones (preferably marrow bones and trotters)(1500 g) to the pot. Add whole pork belly, skinless, one piece(500 g), onion(1 szt) halved, garlic cloves(6 szt) (smashed with the side of a knife), and ginger(30 g) sliced thick. Cover with 3 liters of cold water. Bring to a hard boil and cook for 3 hours on medium — it must bubble vigorously, not simmer quietly.
Tip
Hard boiling is the key to white, creamy broth. Fat and collagen emulsify into the water only when it boils violently.
Step 03 of 08
Pull and marinate the pork
500 g
120 ml
1 łyżka
After one hour of cooking, take pork belly, skinless, one piece(500 g) out of the broth — it should be tender but not falling apart. Put it in a bowl, pour over dark soy sauce(120 ml) and sprinkle with sugar(1 łyżka). Leave for at least an hour, turning occasionally. Keep the broth cooking.
Step 04 of 08
Soft-boil the eggs
4 szt
Bring water to a boil in a small pot. Gently lower eggs (size l, from the fridge)(4 szt) straight from the fridge using a spoon, so they don't crack. Boil exactly 6 minutes 30 seconds from the moment it returns to a boil. Transfer immediately to a bowl of ice water. Peel once cool.
Tip
Eggs from the fridge, not room temperature — the time is calibrated for cold. Whites should be set, yolks runny but thick.
Step 05 of 08
Strain the broth
1500 g
1 łyżeczka
After 3 hours total cooking, strain the broth through a fine sieve into a second pot. Discard the pork bones (preferably marrow bones and trotters)(1500 g) and vegetables. The broth should be milky white and slightly fatty. Season with salt(1 łyżeczka).
Step 06 of 08
Tare — flavor base in the bowl
2 łyżka
1 łyżka
120 ml
In each serving bowl, mix 1/2 tablespoon miso paste (white)(2 łyżka), a teaspoon of sesame oil(1 łyżka), and a tablespoon of dark soy sauce(120 ml) (from the pork marinade if you have it). This is the flavor concentrate — the broth itself is neutral, it only tastes right once poured over tare.
Step 07 of 08
Cook the noodles
400 g
In a separate pot, boil water and cook ramen noodles (fresh or dried)(400 g) per package time — usually 3 minutes for fresh, 4 for dried. Drain and don't rinse.
Step 08 of 08
Assemble the bowls
500 g
4 szt
400 g
4 szt
4 szt
2 łyżeczka
Slice pork belly, skinless, one piece(500 g) into 1 cm pieces. Halve eggs (size l, from the fridge)(4 szt) lengthwise. Pour hot broth (about 400 ml per bowl) over the tare and stir. Add ramen noodles (fresh or dried)(400 g), top with 2-3 slices of pork and half an egg. Sprinkle with thinly sliced spring onion (whole, with green part)(4 szt), sesame seeds(2 łyżeczka), and stick nori sheets(4 szt) upright into the noodles.
Tip
Broth must be boiling hot when poured — ramen is eaten hot, and noodles cool fast.
Bon appétit
How did it turn out?
Enjoy — now it's a matter of patience and a good table.
