Japanese Ramen

    Japanese Ramen

    Rich tonkotsu broth with ramen noodles, chashu pork, soft-boiled egg, and nori.

    45 minMedium2 servings

    Nutrition per serving

    520

    Calories

    32g

    Protein

    48g

    Carbs

    22g

    Fat

    Ingredients

    • 200gRamen noodles
    • 200gPork belly
    • 4 cupsChicken broth
    • 3 tbspSoy sauce
    • 2Soft-boiled eggs
    • 4Nori sheets
    • 2Green onions

    Instructions

    1. 1

      Simmer pork belly in soy sauce, mirin, and water for 30 minutes. Slice.

    2. 2

      Heat chicken broth with soy sauce and a splash of sesame oil.

    3. 3

      Cook ramen noodles according to package directions.

    4. 4

      Assemble bowls: noodles, broth, sliced pork, halved soft-boiled egg, nori, and green onions.

    Nutrition Facts

    Servings 2Serving Size 1

    Amount Per Serving

    Calories520

    % Daily Value *

    Total Fat 22g28%
    Saturated Fat 6.6g33%
    Trans Fat 0g
    Cholesterol 185mg62%
    Sodium 680mg30%
    Total Carbohydrate 48g17%
    Dietary Fiber 4g14%
    Sugars 7.2g
    Protein 32g64%
    Vitamin A 500 IUVitamin C 8 mgCalcium 45 mgIron 1.8 mg

    * Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

    💡 Tips for Japanese Ramen

    • • This recipe packs well for meal prep — store in airtight containers.
    • • Use room-temperature eggs for more even cooking and better volume.
    • • Save a cup of pasta water — the starch helps bind sauces.
    • • Pound chicken to even thickness for uniform cooking.

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