Ramen with chicken bone broth, pork shoulder, soft-boiled egg & greens

Ramen with chicken bone broth, pork shoulder, soft-boiled egg & greens

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(7 ratings)

Prep: 25 mins Cook: 4 hrs, 10 mins


Serves 4
A steaming bowl of ramen noodle soup is a comforting Japanese classic - slowly simmer the bone broth for a rich depth of flavour

Nutrition and extra info

Nutrition: per serving

  • kcal798
  • fat32g
  • saturates10g
  • carbs51g
  • sugars4g
  • fibre4g
  • protein71g
  • salt6g
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  • 4 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 250g ramen noodles
  • 2 large handfuls shredded spring greens
    Spring greens

    Spring greens

    sp-ring gr-eens

    Spring greens are the first cabbages of the year. They have fresh, loose heads without the hard…

  • 4 spring onions, finely chopped
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 75g bamboo shoots from a can, drained, chopped and soaked in 2 tbsp rice vinegar
    Bamboo shoots

    Bamboo shoots

    bam-boo shoo-tz

    As expected, these are the very young shoots of many types of

  • chilli oil, to serve
  • pickled chilli and shallots (see recipe in tip, optional), to serve



    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

For the ramen stock

  • 6 chicken legs
  • 2 large carrots, halved



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 onions, quartered



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 4cm piece ginger, sliced



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 4 dried shiitake mushrooms
  • 900g piece pork shoulder (thick layer of fat removed), halved

For the ramen seasoning

  • 1 tbsp mirin
  • 1 tbsp saké
  • 4 tbsp Japanese soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…


  1. Heat oven to 200C/180C fan/gas 6. For the stock, put the chicken, carrots, onions and ginger in a large roasting tin. Sprinkle with seasoning and roast for 30 mins. Transfer everything from the tin, including the fat and juices, to a large saucepan. Add the shiitake mushrooms and the pork, and pour in 3 litres of cold water. Bring to the boil and turn down to the lowest simmer you can. After the foamy scum rises to the top, skim it off with a ladle and discard. Part-cover with a lid. Let it simmer for 3 hrs but remove the pork after about 2½ hrs, or when it is very soft, and set aside. Strain the stock into a clean pan. Save the chicken and use it for something else. Boil for another 30-40 mins on a medium heat to reduce by a third, then skim the excess fat off. Add about 1 tsp salt and taste to see if it needs more.

  2. Boil the eggs in a pan for 6 mins, then remove and put in iced water to cool.

  3. Boil the noodles in a large pan, stirring so they don’t stick, until al dente, about 3 mins. In the final minute of cooking, add the greens. Drain and divide between the bowls.

  4. Mix the ramen seasoning ingredients in a small bowl. Slice the pork and add to the bowls. Pour the broth over each and add the spring onions and bamboo shoots. Peel the eggs, slice in half lengthways and place in each bowl with a dollop of pickled chilli & shallots, if you like. Pass round the ramen seasoning and chilli oil to serve on top.

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Comments, questions and tips

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9th Apr, 2017
It's Bad. Look elsewhere of you want to make a traditional ramen from scratch.
22nd Jan, 2016
Try pickling the chilli and shallots overnight..I found the flavour was much better..Then again it's a matter of personal taste.
lostkat's picture
29th Aug, 2015
Absolutely delicious and well worth the wait. The pickled chilli and shallots really finish the recipe off. I'd definitely recommend doing them.
23rd Jul, 2015
I love this recipe, so easy to do and tasty, loved by the whole family,
29th Aug, 2015
When do you take out the chicken?
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