Japanese Ramen
Rich tonkotsu broth with ramen noodles, chashu pork, soft-boiled egg, and nori.
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Tested & verified by our culinary team
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
Simmer pork belly in soy sauce, mirin, and water for 30 minutes. Slice.
- 2
Heat chicken broth with soy sauce and a splash of sesame oil.
- 3
Cook ramen noodles according to package directions.
- 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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