Japanese Ramen Recipe

Japanese Ramen Recipe

Japanese Ramen Recipe


  • 300 g fresh ramen noodles
  • 250 g pork belly sliced 1 1/2” thick
  • 1/2 inch ginger minced
  • 3 garlic cloves minced
  • 2 shiitake mushrooms sliced
  • 2 stalks leeks sliced
  • 1 Tbsp. sesame oil
  • 1 Tbsp. Chili Bean Paste Doubanjiang
  • 1 package dried bonito flakes
  • Seasonings:
  • 1 cup water
  • 1 tsp. japanese miso
  • 1 tsp. soy sauce
  • 1 1/2 Tbsp. rice vinegar
  • Toppings:
  • 6 shrimps peeled and deveined (+ 1 Tbsp. sake for boiling)
  • 2 hard boiled eggs
  • 1/3 cup slices of narutomaki
  • 1 package nori


  • In a medium saucepan, heat sesame oil over medium high heat and add ginger and garlic when oil is hot.
  • When fragrant, add chili bean paste and stir.
  • Add the meat and cook until no longer pink.
  • Add the shitake mushrooms and cook until wilted.
  • Add water and bring to a boil.
  • Using fine sieve, strain out scum if necessary.
  • Lower the heat to medium low and add miso and soy sauce in the soup and simmer for 5 minutes.
  • Add the chopped green onions and rice vinegar. Turn off the heat and set aside.
  • Prepare toppings. In a small saucepan, bring water to a boil. Add 1 Tbsp. sake and shrimp. Once the shrimp starts changing color, turn off the heat and cover to let the remaining heat cook the shrimp . Drain and set aside.
  • For the noodle, cook in boiling water. When done, drain completely and place in ice cold water. Divide the noodles on plates/bowls. Serve all the toppings on the noodles or on a separate plate.
  • Pour the hot soup in a bowl. Serve the cold noodles, toppings, and soup and sprinkle bonito flakes in the soup right before eating.


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