Kumamoto Ramen (Japan)


  • 4 packages thick ramen noodles
  • 2,2 lbs pork bones (e.g. pork leg bones)
  • 1 onion, roughly chopped
  • 6 cloves garlic, crushed
  • 2 slices fresh ginger
  • 2 tablespoons soy sauce
  • 2 tablespoons sesame oil
  • Salt and pepper (optional)
  • 4 boiled eggs
  • 4 slices roasted pork (e.g. Char Siu)
  • 4 nori seaweed (seaweed)
  • 4 tablespoons green onion, finely chopped


Place the pork bones in a large pot and add enough water to cover them. Bring to a boil and continue to boil over high heat for about 10 minutes, skimming off the foam.

Add the onion, garlic and fresh ginger to the pot. Reduce the heat and let it simmer on low heat for about 4-5 hours. During this time, check the water level and add as needed.

Once the broth boils well, strain the broth and set it aside. Discard pork bones and other ingredients.

Boil a pot of water and cook ramen noodles according to package directions. Drain the noodles and set aside.

In a bowl, mix soy sauce and sesame oil.

Before serving, heat the soup broth and season with salt and pepper (optional).

Place cooked ramen noodles and a few tablespoons of broth into each bowl. Pour hot broth over it.

Top each bowl with a slice of roast pork, a boiled egg, a piece of nori seaweed, and finely chopped green onions.

Serve hot

Note: Kumamoto Ramen traditionally uses tonkotsu broth, so the pork bones are simmered for a long time, resulting in a rich flavor. Optionally, you can add, for example, butter or sesame oil to further enrich the ramen soup. You can also add garnishes depending on your preferences, for example, corn, sprouts (sprouted beans), mushrooms, etc.

ENJOY YOUR MEAL

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