Name: Shoyu Ramen Noodles with Crispy Pork Belly
Prep time: 30 min
Cook time: 3 h
Total time: 11 h 30 min
Yield: 4
Cuisine: Japanese
Ingredients: 1 lb pork belly, skin-on; 1/4 cup soy sauce (for marinade); 2 tbsp mirin; 1 tbsp sake; 4 cups chicken broth; 1/4 cup soy sauce (for broth); 2 tbsp mirin (for broth); 1-inch piece fresh ginger, sliced; 3 garlic cloves, smashed; 4 dried shiitake mushrooms; 8 oz fresh ramen noodles; 4 large eggs; 2 green onions, thinly sliced; 1 sheet nori, cut into strips; 1 tsp sesame oil; Optional: chili oil, for serving

Savor the rich, umami-packed flavors of Shoyu Ramen Noodles with Crispy Pork Belly, a soul-warming Japanese dish. This recipe combines slurpable noodles, savory soy-based broth, and melt-in-your-mouth pork belly for an authentic, restaurant-quality meal you can enjoy at home.

Why You’ll Love This Recipe

This Shoyu Ramen Noodles with Crispy Pork Belly recipe is a love letter to comfort food enthusiasts and ramen aficionados alike. The broth, infused with soy sauce, ginger, and garlic, delivers a deep, savory warmth that’s perfect for cozy dinners. The crispy pork belly adds a delightful crunch and richness, elevating each bite into a moment of pure indulgence. Crafting this dish at home allows you to tailor every element to your taste, from the noodle texture to the broth’s intensity. Whether you’re hosting a dinner party or treating yourself to a special meal, this recipe promises an unforgettable experience that’s both satisfying and impressive. Plus, the process is a fun culinary adventure, bringing the essence of a ramen shop into your kitchen.

Recipe Tips and Tricks

Marinate Overnight: For maximum flavor, marinate the pork belly overnight to let the soy and mirin penetrate deeply.
Low and Slow Broth: Simmer the broth gently to extract the most flavor without clouding it.
Crisp the Pork: Pat the pork belly dry before searing to achieve that perfect crispy texture.
Noodle Timing: Cook ramen noodles just before serving to maintain their ideal chewiness.
Taste as You Go: Adjust the soy sauce and seasonings in the broth to suit your preference.
Use Fresh Ingredients: Fresh ginger and garlic elevate the broth’s aroma and taste significantly.
Skim the Broth: Remove impurities while simmering to keep the broth clear and clean.
Prep Ahead: Make the broth and pork belly a day in advance to save time on serving day.

Yield: Serves 4

Shoyu Ramen Noodles with Crispy Pork Belly

Slurpable shoyu ramen with rich soy broth, chewy noodles, and crispy pork belly for a cozy, authentic Japanese dinner.

Prep Time 30 minutes

Cook Time 3 hours

Additional Time 8 hours

Total Time 11 hours 30 minutes

Ingredients

1 lb pork belly, skin-on
1/4 cup soy sauce (for marinade)
2 tbsp mirin
1 tbsp sake
4 cups chicken broth
1/4 cup soy sauce (for broth)
2 tbsp mirin (for broth)
1-inch piece fresh ginger, sliced
3 garlic cloves, smashed
4 dried shiitake mushrooms
8 oz fresh ramen noodles
4 large eggs
2 green onions, thinly sliced
1 sheet nori, cut into strips
1 tsp sesame oil
Optional: chili oil, for serving

Instructions

Marinate the Pork Belly: In a bowl, mix 1/4 cup soy sauce, 2 tbsp mirin, and 1 tbsp sake. Place the pork belly in a resealable bag, pour in the marinade, and refrigerate for at least 8 hours or overnight for maximum flavor.
Cook the Pork Belly: Preheat your oven to 275°F. Remove the pork belly from the marinade, pat dry, and place in a baking dish. Roast for 2.5 hours until tender. Let it cool slightly, then slice into 1/4-inch pieces.
Crisp the Pork: Heat a skillet over medium-high heat. Sear the pork belly slices for 2-3 minutes per side until crispy and golden. Set aside on a paper towel to drain excess fat.
Prepare the Broth: In a large pot, combine chicken broth, 1/4 cup soy sauce, 2 tbsp mirin, ginger, garlic, and shiitake mushrooms. Bring to a boil, then reduce to a simmer for 30 minutes, skimming any foam. Strain out solids, keeping the broth warm.
Soft-Boil the Eggs: Bring a small pot of water to a boil. Gently add eggs and cook for 6 minutes. Transfer to an ice bath, peel carefully, and set aside.
Cook the Noodles: In a large pot of boiling water, cook fresh ramen noodles according to package instructions (usually 2-3 minutes). Drain and rinse briefly under cold water to stop cooking.
Slice the Eggs: Cut the soft-boiled eggs in half lengthwise, revealing the jammy yolks. Handle gently to keep them intact for a beautiful presentation.
Assemble the Bowls: Divide the cooked noodles among 4 bowls. Ladle the hot broth over the noodles, ensuring each bowl gets plenty of that savory goodness.
Add Toppings: Top each bowl with crispy pork belly slices, halved eggs, green onions, and nori strips. Drizzle with a few drops of sesame oil for extra aroma.
Serve and Enjoy: Serve immediately with optional chili oil on the side for those who love a spicy kick. Slurp loudly and savor every bite!

Notes

For the best experience, serve ramen piping hot to enjoy the full aroma and texture.
Adjust the broth’s saltiness by adding soy sauce gradually, tasting as you go.
Fresh ramen noodles are ideal, but dried versions work well if cooked al dente.

Nutrition Information

Yield

Serving Size

1
Amount Per ServingCalories 572Total Fat 36gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 22gCholesterol 286mgSodium 3019mgCarbohydrates 20gFiber 1gSugar 8gProtein 38g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

The ingredients for this Shoyu Ramen are thoughtfully chosen to create a harmonious balance of flavors. Pork belly, with its luscious fat and tender meat, is the star, providing richness and texture after slow-cooking and crisping. Fresh ramen noodles offer the perfect chewy bite, essential for authentic ramen. Soy sauce forms the backbone of the shoyu broth, delivering umami depth, while mirin adds a touch of sweetness to balance it. Fresh ginger and garlic infuse the broth with aromatic warmth, and green onions bring a crisp, fresh finish. Shiitake mushrooms contribute an earthy note, enhancing the broth’s complexity. Eggs, soft-boiled to jammy perfection, are a classic ramen topping, adding creaminess. Chicken broth serves as the base, ensuring a lighter yet flavorful foundation. Optional nori sheets and sesame oil add a final flourish, tying the dish together with traditional Japanese flair.

Variations and Substitutions

This recipe is versatile, allowing for creative tweaks to suit your preferences or dietary needs. Swap pork belly for chicken thighs or tofu for a lighter or vegetarian version. If fresh ramen noodles are unavailable, dried ramen or even spaghetti can work in a pinch. For a spicier kick, add chili oil or sriracha to the broth. Replace shiitake mushrooms with cremini or oyster mushrooms for a different earthy flavor. If mirin is hard to find, a pinch of sugar mixed with white wine can mimic its sweetness. For a gluten-free option, use tamari instead of soy sauce and ensure your noodles are gluten-free. You can also experiment with toppings like bamboo shoots, corn, or bean sprouts for added crunch and variety.

Storage Options

Store leftover broth, pork belly, and toppings separately in airtight containers in the refrigerator for up to 3 days. Reheat the broth gently on the stove, adding a splash of water if it thickens. Pork belly can be reheated in a skillet to restore crispiness. Cook fresh noodles just before serving, as they don’t store well once cooked. The broth can be frozen for up to 1 month; thaw overnight in the fridge before reheating. Avoid freezing assembled ramen, as the noodles may become soggy.