Ramen

Overview

So this one is gonna be a bit more complex so it’s split up into separate parts. This takes a decent amount of time and a solid amount of effort to make but I believe in you.

Soup (makes 8–10 bowls)

Ingredients

• 6 lb pork neck bones
• 2 oz ginger, sliced
• 2 bulbs of garlic — cut in half
• 1 leek, cut in half and washed
• 3/2 oz konbu
• 1½ tbsp chicken stock powder
• 24 cups of water
• A big ass pot like one designated for making large amounts of soup
• 2 lb pork belly meat

How to do it

1. Soak pork neck bones for one hour in cold water (removes blood from pork bones)
2. Rinse the pork neck bones again after and put in the pot plus all of the aforementioned ingredients except the pork belly meat
3. Boil at high heat without lid for 15 minutes (no lid or else it will overflow)
4. Skim the scum off the surface of the broth
5. Cover and simmer on low heat for 3 hours
6. Add pork belly and simmer for 30–45 minutes
7. Take out the pork belly later and use it for other stuff (e.g. chashu)
8. Strain the soup after all of this

Tare sauce

Ingredients

• 3/2 cup soy sauce
• ¾ cup sake
• ¾ cup mirin
• Some ginger, sliced
• 1 garlic clove, crushed
• Saucepan

How to do it

1. Put the soy sauce, mirin, ginger, sake, and garlic in a saucepan
2. Boil for 5–7 minutes on high heat
3. Pour a lil of this sauce onto the pork belly meat whenever that is done cooking — move it around a little bit to get some light marination into chashu
4. Cool in the fridge completely

Noodles and garnishes (one of these per bowl)

Ingredients

• Ramen noodles (best to get fresh noodles from the market) — one portion per bowl
• 3 oz bean sprouts
• Some chopped green onions
• One egg (soft boiled)
• 1 clove of garlic

How to do it

1. Boil water in a pot
2. Blanch the bean sprouts in the water — just kinda dip them in the boiling water real quick but not too long cause then they’ll be completely cooked
3. Cook the noodles like normal — chop the onions and other things while cooking
4. Thinly slice the pork chashu

Putting it all together

1. Put ¼ cup of tare sauce in bowl
2. Add 2 cups of ramen broth on top
3. Add one portion of noodles into the soup — stir the noodles a lil
4. Add the bean sprout garnish on top of the noodles
5. Lay out the sliced chashu and green onion on top — the chashu is cold, but the soup will warm it back up so do not worry about heating the chashu up
6. Cut the soft-boiled egg in half and lay both halves on top
7. Finely grate the garlic clove and lay the grated garlic on top
8. Eat