This is for the ramen lovers – A creamy soy broth with tonkotsu chashu is nothing short of tantalizing and mouth watering.
We simmer a beautifully seared pork belly roll. Adding sake, and others ingredients for over 2 hours, and separately create a special broth using NutriSoy No Added Sugar fresh soy milk.
When that’s done, we season the ramen broth with the chashu sauce, and put on the finishing touch. Cook the ramen noodles based on your preferred doneness, and add it with the soy broth, chashu, and hanjuku egg. This dish fills up hungry tummies up to 6, so it’s perfect for the family!

Ingredients

Steps

1

Roll and tie pork belly tightly.

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2

Heat oil in pan and sear pork belly roll until brown.

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3

In a pot, add in all the Chashu ingredients and bring to a boil.

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4

Add seared pork belly, lower heat and simmer for at least 2.5 hours turning pork belly every 30 minutes.

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5

On a separate stock pot, heat pork broth. Add pork bones, sake, mirn, miso, onion and leeks Cover and simmer for 2 hours on low heat. Remove impurities on top of the broth. Remove ingredients from broth and add NutriSoy no sugar added fresh soy milk. Bring to simmer.

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6

Remove Chashu from sauce, rest and cut into slices. Drain sauce and set aside.

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7

Season pork broth with Chashu braising sauce to taste.

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8

In the ramen serve boil ass 1 tsp sesame oil and 1 tbsp roasted sesame sauce. Pour boiling brth into bowl.

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9

Cook ramen noodles based on preference of doneness, add to broth. Serve with Chashu slices and toppings (corn, pickled black fungus, pickled bamboo shoots, ramen egg, nori and chopped leeks) Optional to add chilli oil and toasted sesame sauce to preference.

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