Ramen pork and noodle soup

Ramen pork and noodle soup
  • 50 Dekagram (dkg) pork leg
  • 1 Tea spoon (tsp) salt
  • 6 Cup water
  • 50 Gram (g) ginger root, roughly sliced
  • 3 Piece garlic cloves
  • 1 Piece onion, medium size
  • 4 Table spoon (tbsp) soy sauce
  • 1 Table spoon (tbsp) sake
  • 1 Tea spoon (tsp) salt
  • 1 Table spoon (tbsp) sesame oil
  • 250 Gram (g) pasta (chinese style)
  • 6 Cup water
  • 2 Tea spoon (tsp) baking soda
  • 1 Tea spoon (tsp) salt
  • 4 Piece soft boiled egg halves
  • 4 Piece green onions, cut finely

season: Whenever

occasion: 4Family

origin: Traditional (National&Religious)




Generally there are three basic types of Ramen soups, the Shyoyu (soy sauce), Miso, and Shio (salt). Usually pork, chicken or seafood broth is used for the base of the soup, and it is seasoned with soy sauce, miso, or salt.
A day before you are cooking the soup just rub salt on pork, put into plastic bag and let it sit overnight in the fridge. Next day in a pot put water, ginger root, garlic, onion (don't chop) and salted pork, and boil at high heat. Skim fat and other floating spume. Then cover, reduce to low heat, and simmer for 1 1/2 to 2 hours. Let the broth and pork cool completely in pot. Strain and save pork than slice the pork and set aside for a topping. Boil the drained clear broth and add soy sauce, sake, salt and sesame oil. Let it simmer at very low heat until noodles are ready (only few minutes).


There are another main components in Ramen the noodles. The texture is very important because the noodles are in hot soup while eating and might absorb too much soup and become too soft. If you can find dried Chuka-men from Japan use that but dried thin spaghetti is also a good substitute for Chuka-men. The key is to boil the noodles in water with baking soda because that gives noodles a distinct Ramen noodle flavor. In boiling water in a pot add baking soda (be careful, it may boil over), then add the fresh or dried pasta. Cook the pasta al-dente, and strain. Immediately divide noodles into bowls and add soup onto noodles.


Before cooking the noodles prepare the rest of the toppings (soft boiled eggs, cut green onions). Once the noodles are cooked, you will need to add the soup and toppings right away or the noodles will get soft. Top with boiled eggs, bean sprouts, green onions and sliced pork.

Conversion equivalents

Officially, a US Cup is equal to 240 ml or
8 fluid ounces ½ pint or 16 tablespoon.
1 cup of
fluid onces
Fluid - water & milk 240 8.0
Butter 226 8.0
All purpose flour 125 4.4
Confectioners sugar 125 4.4
Cocoa powder 118 4.2
White sugar granulated 200 7.1
Honey, Syrup 340 12.0
Vegetable oil 218 7.7
Table salt 273 9.6
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