Build your ideal bowl of ramen with your choice of toppings, placed on a well-seasoned and tasty broth base. Start by reading our How To Build Your Ramen Bowl for guidance. If you want to include the classic ramen topping Soy Eggs, make sure to start the marinating process four hours beforehand (although overnight is ideal).
For the ramen broth
1L chicken stock (or your choice of stock)
2 tbsp Gewürzhaus Oishii Instant Ramen Blend
1 tsp Japanese soy sauce (shoyu) or light soy sauce
1 tsp mirin
¼ tsp sesame oil
350g fresh ramen noodles or 180g dry ramen noodles
For the chashu pork
500g pork belly, rind removed
½ tbsp vegetable oil
3 spring onions, cut in half
2cm fresh ginger
½ cup cooking sake
½ cup soy sauce
1 cup water
⅓ cup sugar
2 tsp Gewürzhaus Asian Wok Spice
1 tsp Gewürzhaus Shichimi Togarashi (optional for heat)
To make the chashu pork
Heat oil in a frying pan. On MED-HI heat, sear the pork belly fat side down for 2 minutes or until brown. Continue to sear all other sides of the pork belly until brown.
While the pork belly is searing, put the spring onions, ginger, sake, soy sauce, water, sugar and Asian Wok Spice into a medium pot.
Once the pork belly is seared, add to the pot ensuring that the pork is at least half-submerged in the liquid. Add more water if needed.
Bring to a boil. Then turn heat to low, put the lid on and simmer for an hour. Rotate pork belly every 15 minutes for even cooking (while boiling, if any scum or foam forms, skim off the top of the broth).
After an hour, remove the lid and continue to cook on low heat for approximately 15 minutes to thicken the sauce.
Remove pork belly from the pot and cool in the refrigerator for at least half an hour before slicing into 0.5cm slices.Strain sauce and store in the fridge until ready to use.
To make the ramen broth
In a large pot, bring the chicken stock up to a simmer on MED heat.
Turn off the heat. Add Oishii Instant Ramen Blend, soy sauce, mirin and sesame oil to the stock. Stir to combine.
Fill a second large pot with water and bring to a boil. Add the noodles and cook according to the instructions on the package. Once cooked, quickly drain and portion out into each serving bowl.
When ready to serve, warm the pork belly slices with sauce in a small saucepan, ensuring the pork is evenly glazed. Divide your pork chashu evenly and place into each bowl of ramen broth with Soy Eggs and Miso Butter Corn. Add any other toppings you might like – we recommend spring onions, julienned carrots, nori and enoki mushrooms. Sprinkle Shichimi Togarashi over for a little extra heat. Serve immediately.