Homemade Bone Broth Ramen

 

Germany is still under restrictions for COVID-19 and I have been craving ramen like nobody's business. There are actually a few places with great ramen! But they are too far away from our house to take it to go and it is still too cold to eat outside. So I opted to try out some homemade ramen! This can really be as complicated or as easy as you want it to be. I am going to share all the components I made, as well as some easier substitutes you could use! If you decide you want to make your own bone broth and chashu pork, then it will be a two day process.  This is a very basic recipe so feel free to add whatever spices or flavors you like! I can't wait to try it again and up the spice levels a bit.

Bone Broth Ingredients

(makes 8 cups)

• beef or pork bones
• peppercorns and rosemary (optional)
• 2 Tbsp apple cider vinegar 

**You can also use pre-made broth of any kind

Chashu Pork Ingredients 

• 1.5 lbs pork belly 
• 3 green onions
• 1 knob ginger
• 1/2 Tbsp vegetable oil
• 1/3 cup sake (can sub semi-dry white wine) 
• 1/3 cup soy sauce 
• 2/3 cup water
• 2 Tbsp sugar 

**You could use any meat you prefer for your ramen if your not up for this one. Just make sure it is thinly sliced. 

Ramen eggs 

• 4 soft boiled eggs (boiled about 3 minutes)
• 1 cup soy sauce 

Other

• Asian spice mix
• noodles of choice
• green onions 
• radishes 

Bone Broth Directions 

Add your bones to a large pot or dutch oven. Put in some peppercorns and rosemary if you would like. I happened to have some so I added them in. Cover everything with water (about 12 cups). Add some salt and then add your apple cider vinegar. The vinegar will help in breaking down the collagen. 

Bring to boil, then reduce to a simmer and cover. Cook for 10-12 hours, or until reduced by at least 1/3. You should end up with about 8 cups of broth. The more it reduces the more flavor it will have. Strain and skim the top. 

You can store this for 3 days in the fridge or freeze it for up to 2 months. Once reheated it will return to its pretty, non-congealed state. 

Chashu Pork Directions 

You will need to start this the night before you plan to have your ramen. Cut your pork belly into manageable pieces. I just cut mine in half. Put your oil in a hot pan. Sear all sides well. *warning... it will pop all over the place so be careful. 

While that is searing you can start putting your sauce ingredients in a large pot or dutch oven. You will need your sliced ginger, green onions, soy sauce, and sake (There must a sake shortage right now since NO ONE had any, so I had to substitute white wine). Place your pork into your sauce and bring to a light boil. 

Cover and simmer on low for an hour. Rotate chashu every 15 minutes. 

When done, move chashu to a freezer bag or container along with some sauce, enough to keep it marinating a bit. Strain the remaining sauce and store (you can use this when reheating the chashu or for other recipes). Let sit in the fridge overnight. 

The next day, cut into thin slices. If serving with ramen, the broth will be hot enough to warm up your meat. 

Ramen Egg Directions 

Soft boil as many eggs as desired, I did 4. To soft boil simply bring eggs to a boil and remove from heat. Leave in hot water for 3 minutes. Once cooled, peel eggs. Place peeled eggs in soy sauce and marinate overnight. 

When you are ready to serve, slice those bad boys in half and they are ready to go. These are very salty, so keep that in mind while seasoning the other components.

Ramen Directions 

Bring out all the wonderful things you have already prepared. Pour your broth into a large pot. Follow the directions of whatever noodles you have chosen to use. I used some precooked udon since that is all I could find. If the instructions say boil, then you can do so in the broth. I brought my broth to a boil and cooked my noodles for 3 minutes per instructions. I also chose to add in some additional asian spice blend. You could add ginger, onion or garlic powder, anise, or whatever spices you prefer. 

Next, slice up your eggs, green onions, and radishes. Place broth and noodles into a bowl. Top with some chashu slices, eggs, and whatever toppings you prefer. 

Enjoy! 

Homemade Bone Broth Ramen 

Miz Helen's Country Cottage- Lauren 

Bone Broth Ingredients

(makes 8 cups)

• beef or pork bones
• peppercorns and rosemary (optional)
• 2 Tbsp apple cider vinegar 

**You can also use pre-made broth of any kind

Chashu Pork Ingredients 

• 1.5 lbs pork belly 
• 3 green onions
• 1 knob ginger
• 1/2 Tbsp vegetable oil
• 1/3 cup sake (can sub semi-dry white wine) 
• 1/3 cup soy sauce 
• 2/3 cup water
• 2 Tbsp sugar 

**You could use any meat you prefer for your ramen if your not up for this one. Just make sure it is thinly sliced. 

Ramen eggs 

• 4 soft boiled eggs (boiled about 3 minutes)
• 1 cup soy sauce 

Other

• Asian spice mix
• noodles of choice
• green onions 
• radishes 

Bone Broth Directions 

1. Add your bones to a large pot or dutch oven. Put in some peppercorns and rosemary if you would like. I happened to have some so I added them in. Cover everything with water (about 12 cups). Add some salt and then add your apple cider vinegar. The vinegar will help in breaking down the collagen. 
2. Bring to boil, then reduce to a simmer and cover. Cook for 10-12 hours, or until reduced by at least 1/3. You should end up with about 8 cups of broth. The more it reduces the more flavor it will have. Strain and skim the top. 
   
   
3. You can store this for 3 days in the fridge or freeze it for up to 2 months. Once reheated it will return to its pretty, non-congealed state. 

Chashu Pork Directions 

1. You will need to start this the night before you plan to have your ramen. Cut your pork belly into manageable pieces. I just cut mine in half. Put your oil in a hot pan. Sear all sides well. *warning... it will pop all over the place so be careful. 
2. 
   While that is searing you can start putting your sauce ingredients in a large pot or dutch oven. You will need your sliced ginger, green onions, soy sauce, and sake (There must a sake shortage right now since NO ONE had any, so I had to substitute white wine). Place your pork into your sauce and bring to a light boil. 
3. Cover and simmer on low for an hour. Rotate chashu every 15 minutes. 
4. When done, move chashu to a freezer bag or container along with some sauce, enough to keep it marinating a bit. Strain the remaining sauce and store (you can use this when reheating the chashu or for other recipes). Let sit in the fridge overnight. 
5. The next day, cut into thin slices. If serving with ramen, the broth will be hot enough to warm up your meat. 

Ramen Egg Directions 

1. Soft boil as many eggs as desired, I did 4. To soft boil simply bring eggs to a boil and remove from heat. Leave in hot water for 3 minutes. Once cooled, peel eggs. Place peeled eggs in soy sauce and marinate overnight. 
   
2. When you are ready to serve, slice those bad boys in half and they are ready to go. These are very salty, so keep that in mind while seasoning the other components.

Ramen Directions 

1. Bring out all the wonderful things you have already prepared. Pour your broth into a large pot. Follow the directions of whatever noodles you have chosen to use. I used some precooked udon since that is all I could find. If the instructions say boil, then you can do so in the broth. I brought my broth to a boil and cooked my noodles for 3 minutes per instructions. 
2. I also chose to add in some additional asian spice blend. You could add ginger, onion or garlic powder, anise, or whatever spices you prefer. 
3. Next, slice up your eggs, green onions, and radishes. Place broth and noodles into a bowl. Top with some chashu slices, eggs, and whatever toppings you prefer. 

Print Recipe

Hope you enjoy this recipe and have fun playing around with it a bit! Sending good vibes your way!

Lauren