When the cold hits, there’s nothing better than a steaming bowl of ramen to warm you from the inside out. The rich, savory broth, the tender noodles, and those perfect toppings—egg, bamboo shoots, maybe a little chili to spice things up—create the ultimate comfort food.
While we are always a fan of going out for ramen, who really wants to leave the house when it's this cold? We have all the ingredients for the perfect bowl - all you need to add is your favourite meat and veg.
Want to see a ramen shop in Japan? Check out our founders Instagram @Sushi_Stu
Ingredients:
4 cups (960ml) water
120ml Marutomo Shoyu Ramen Soup Concentrate
2 servings of ramen noodles
2 large eggs
200g chashu pork (braised pork belly), sliced
2 sheets Komi Japanese Nori, cut in halves or thirds
½ cup shiitake mushrooms, thinly sliced
1 spring onion, finely sliced
1 tbsp Roasted White Sesame Seeds
1-2 tsp Chilli Crack (adjust based on your spice preference)
Instructions:
Prepare the Broth:
In a pot, bring 4 cups of water to a boil.
Add 120ml of Marutomo Shoyu Ramen Soup Concentrate to the boiling water. Stir well and let it simmer on low heat while you prepare the other components.
Cook the Eggs:
Bring a small pot of water to a boil. Carefully add the eggs and cook for 7 minutes for soft-boiled eggs.
Transfer the eggs to an ice bath to cool. Once cooled, peel the eggs and set aside.
Prepare the Noodles:
Cook the fresh ramen noodles according to the package instructions. Once cooked, drain and set aside.
Sauté the Shiitake Mushrooms:
Heat a small pan over medium heat. Add a drizzle of oil and sauté the sliced shiitake mushrooms for 3-4 minutes, or until tender.
Assemble the Ramen Bowls:
Divide the cooked noodles between two bowls. Pour the hot broth over the noodles in each bowl. Top each bowl with slices of chashu pork, half a soft-boiled egg, the sautéed shiitake mushrooms, and one or two pieces of Komi Japanese Nori. Garnish with sliced spring onions and sprinkle generously with Roasted White Sesame Seeds. Add a spoonful of Chilli Crack to each bowl for a fiery, flavorful kick.
Making Stock and Chashu from Scratch
For a fully homemade version, simmer a whole chicken carcass in water for several hours with carrots, leeks and onions to make a rich stock. Salt and sear a pork loin on all sides, then poach it in the stock for around two hours until tender. Remove, slice thinly, and brush with soy sauce before finishing under the grill until sticky. Skim any excess fat from the stock before serving.
