Japanese Ramen Shop Ramen

Recipe by Random Rachel
READY IN: 5hrs




  • The pork stock:
  • Put water in a large pot, and bring to a boil. Add the pork bone, garlic, and spring onion; bring back to a boil.
  • Reduce heat as needed, and boil for 3 hours, occasionally skimming the top.
  • After 3 hours, strain out the onion, garlic, bone, and any particles, etc.
  • The pork:
  • Place the meat in the pork soup, after it has been strained, and let it simmer for about one hour. Skim the tops of the both pot occasionally, as needed.
  • When the meat becomes soft, turn off the heat and remove it from the water.
  • In a separate pot, place the soy sauce, the mirin, the Worcestershire sauce, and the ginger. Add the meat and place over medium heat.
  • Cook for about 20 minutes, flipping occasionally, so that the meat absorbs the soy flavor.
  • Remove the brisket to a cutting board, and reserve the boiling soup. Slice the meat into pieces about 2 inches long, 1 inch wide, and 1/2 inch thick.
  • To assemble the ramen soup:
  • In a large pot, bring enough hot water to cover the ramen to a boil. Boil the noodles for 1-2 minutes after they separate. (You should also blanch the bean sprouts at this time.).
  • Meanwhile, place 1-2 tablespoons of the reserved soy mixture from the pork into each bowl.
  • Drain the ramen, and place an equal amount in each bowl. (I think you let the noodles sit in the flavoring mixture for 7-8 minutes to absorb the flavor.).
  • Fill the bowls to about 2/3 with the simmering pork stock.
  • Make little hills "to heaven height" on top of the ramen soup with the coconut at the bottom, and the green onion at the top. Spread 3-4 slices of the pork meat on top in a decorative fashion.
  • Enjoy! Although, if you're like me, you'll have to wait 10 minutes for the soup to cool to an edible temperature.