Japanese Ramen Broth and Chashu Pork Chowder

Name: Japanese Ramen Broth and Chashu Pork Chowder
Prep time: 25 min
Cook time: 3 h
Total time: 3 h 25 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 2½ lb (1134 g) pork shoulder, skin removed, left whole, patted dry; 3 oz (85 g) fresh ginger, halved lengthwise, lightly smashed; 6 cloves (30 g) garlic cloves, lightly smashed; 2 whole (30 g) scallions, white and light green parts, halved lengthwise; ¼ cup (60 ml) mirin (sweet rice wine); ½ cup (120 ml) soy sauce; ½ cup (120 ml) sake (dry rice wine); 6 cups (1440 ml) dashi stock (or low-sodium chicken stock); 1 2-inch piece (5 g) kombu (dried kelp) (optional); 1 tbsp (12 g) sugar; 1 tbsp (15 ml) vegetable oil or neutral cooking oil; 10 oz (280 g) fresh or dried ramen noodles; 1 cup (150 g) canned bamboo shoots, drained, halved lengthwise; 4 whole (200 g) large eggs; 2 whole (30 g) scallions, dark green parts, thinly sliced; 1 sheet (3 g) nori (seaweed sheets), cut into thin strips (optional); 1 tbsp (9 g) sesame seeds, toasted (optional)

From the MyKitchenBank Kitchen

A rich, deeply flavored ramen-style chowder featuring melt-in-your-mouth chashu pork braised in a savory shoyu broth infused with mirin, sake, and aromatics. Topped with chewy ramen noodles, bamboo shoots, soft-boiled eggs, and scallions for a restaurant-quality bowl that's entirely made at home.

Prep: 25 min
Cook: 3 hr
Wait: 30 min
Total: 3 hr 55 min
Makes: 4 large bowls (about 2 cups each)

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Ingredients

4 servings

For the chashu pork
2½ lb (1134 g) pork shoulder, skin removed, left whole, patted dry
3 oz (85 g) fresh ginger, halved lengthwise, lightly smashed
6 cloves (30 g) garlic cloves, lightly smashed
2 whole (30 g) scallions, white and light green parts, halved lengthwise
For the broth
¼ cup (60 ml) mirin (sweet rice wine)
½ cup (120 ml) soy sauce
½ cup (120 ml) sake (dry rice wine)
6 cups (1440 ml) dashi stock (or low-sodium chicken stock)
1 2-inch piece (5 g) kombu (dried kelp) (optional)
1 tbsp (12 g) sugar
1 tbsp (15 ml) vegetable oil or neutral cooking oil
For serving
10 oz (280 g) fresh or dried ramen noodles
1 cup (150 g) canned bamboo shoots, drained, halved lengthwise
4 whole (200 g) large eggs
2 whole (30 g) scallions, dark green parts, thinly sliced
1 sheet (3 g) nori (seaweed sheets), cut into thin strips (optional)
1 tbsp (9 g) sesame seeds, toasted (optional)

Equipment (6)

Large heavy-bottomed pot or Dutch oven (6-quart / 5.7 L)
Small saucepan for eggs
Shallow braising dish or 9×13-inch (23×33 cm) baking dish
Large skimmer or slotted spoon
Tongs
Instant-read thermometer (optional but helpful)

Steps

Before you start

Bring 2 cups of water to boil for the soft-boiled eggs and set aside—they'll cook while the broth simmers
Read through both the broth and pork timing so you can time the noodles correctly at the end
Have all aromatics prepped and ready before you begin braising the pork

1
Sear the pork
- Heat 1 tbsp (15 ml) oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
- Pat the 2.5 lb (1134 g) pork shoulder completely dry with paper towels.
- Once oil shimmers, place the pork in the pot and sear on all sides for 8–10 minutes total, turning every 2–3 minutes, until deeply browned.
- You're building flavor through the Maillard reaction, so don't be afraid of color.
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Ready when: Pork is golden-brown and caramelized on all sides
Tip: Don't move the pork constantly; let each side sit for 2–3 minutes to develop a crust.
2
Build the braising liquid
- Remove the pork and set aside.
- Pour off all but 1 tbsp of fat from the pot.
- Add the smashed ginger and garlic and cook for 1–2 minutes over medium heat, stirring gently, until fragrant.
- Pour in 0.5 cup (120 ml) sake, scraping the bottom of the pot to release any browned bits.
- Let it simmer for 1 minute to cook off alcohol.
- Add 0.5 cup (120 ml) soy sauce, 0.25 cup (60 ml) mirin, 1 tbsp (12 g) sugar, and 6 cups (1440 ml) dashi or chicken stock.
- If using kombu, add it now.
- Stir to combine.
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Ready when: Liquid is fragrant and thoroughly combined with caramelized bits dissolved
Tip: Scraping the fond (brown bits) from the pot adds deep umami to your broth.
3
Return pork and braise
- Return the seared pork to the pot, skin-side up if possible.
- Add the halved scallion whites.
- Bring to a gentle simmer, then reduce heat to low.
- The liquid should barely bubble—no rolling boil.
- Cover partially (lid tilted so steam can escape) and braise for 2 hours, turning the pork every 30 minutes so it cooks evenly and stays submerged.
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Ready when: Pork is fork-tender and a thermometer inserted at the thickest point reads 190°F (88°C); meat shreds easily
Tip: Turn the pork every 30 minutes to ensure even cooking and flavor absorption.
4
Soft-boil the eggs
- While the pork braises, bring 2 cups (480 ml) water to a boil in a small saucepan.
- Gently lower in 4 large eggs and cook for 6–7 minutes: 6 minutes gives a jammy yolk with a barely set white, 7 minutes yields a firmer but still-soft yolk.
- Transfer to an ice bath immediately to stop cooking.
- Once cool, peel gently under running water, starting from the wider end where the air pocket sits.
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Ready when: Egg whites are set and opaque; yolk is creamy or jammy depending on time
Tip: Start your timer the moment the eggs hit the boiling water for consistent results.
5
Remove pork and strain broth
- Once the pork is tender, transfer it to a cutting board and let rest for 5 minutes.
- Strain the braising liquid through a fine-mesh sieve into a clean pot, discarding the solids (ginger, garlic, scallions, kombu).
- Skim any excess fat from the surface with a ladle or spoon if you prefer a lighter broth (or leave it for more richness).
- You should have about 5–6 cups (1200–1440 ml) of broth.
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Ready when: Broth is clear and fragrant, solids are separated
Tip: If the broth cools slightly, it's easier to skim fat from the surface.
6
Slice and warm the pork
- Once the pork has rested, slice it against the grain into ¼-inch (6 mm) thick slices.
- Gently reheat the strained broth over medium heat until steaming but not boiling.
- Add the pork slices back in and simmer for 2–3 minutes to warm them through, then remove them with tongs and set aside.
- The broth is now ready for serving.
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Ready when: Pork slices are warmed through and broth steams gently
Tip: Slice against the grain to keep the meat tender; too-thin slices may fall apart in the broth.
7
Cook the ramen noodles
- Bring a large pot of water to a rolling boil.
- Add 10 oz (280 g) ramen noodles and cook according to package directions—usually 3–4 minutes for fresh, 4–5 for dried.
- Stir occasionally to prevent sticking.
- Drain in a colander and divide among four large bowls.
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Ready when: Noodles are tender but with a slight bite; no hard white core remains when bitten
Tip: Cook noodles fresh, just before serving, so they don't become mushy from sitting in hot broth.
8
Warm the bamboo shoots
- While the noodles cook, gently warm 1 cup (150 g) drained bamboo shoots in a small saucepan with a splash of the hot broth (about ¼ cup / 60 ml) over medium heat for 2 minutes.
- This flavors them lightly without drying them out.
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Ready when: Bamboo shoots are steaming and fragrant
Tip: Don't overcook bamboo shoots; they should stay tender and crisp, not mushy.
9
Assemble the bowls
- Ladle 1.5 cups (360 ml) of the hot broth over the noodles in each bowl.
- Arrange a portion of the warm chashu pork slices on top.
- Add a few warm bamboo shoots to each bowl.
- Place a soft-boiled egg half on the side (you can halve the eggs or leave them whole).
- Scatter the thinly sliced scallion greens over the top and add nori and sesame seeds if using.
- Serve immediately.
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Ready when: Bowls are assembled, broth is steaming, all components are warm and visible
Tip: Assemble bowls right before serving so everything stays at the perfect temperature.

Good to know

Tips

For deeper umami, make or buy dashi from scratch or use dashi powder dissolved in hot water. It transforms the broth.
Don't skip the searing step—it builds the caramelized flavors that make this broth special.
The pork can be braised a full day ahead; the flavors deepen as it sits in the broth.
Soft-boiled egg yolk color is a visual cue: cut one open when you think it's done. You'll quickly learn your preference.

Make ahead

You can braise the pork and make the broth up to 2 days ahead. Store both in separate airtight containers in the fridge. Reheat the broth gently over medium-low heat, then warm the sliced pork in it for 2–3 minutes before serving. Soft-boil the eggs on the day you serve the chowder for best texture. Noodles should be cooked fresh just before serving.

Storage & reheating

Store braised pork and broth separately in airtight containers in the refrigerator for up to 2 days or frozen for up to 3 months. To reheat, thaw overnight in the fridge if frozen, then warm the broth gently over medium heat and add the pork slices, simmering for 2–3 minutes. Cook noodles fresh and soft-boil eggs fresh each time you serve.

Substitutions

dashi stock (or low-sodium chicken stock) → low-sodium chicken or vegetable stock. The broth will be slightly less umami-forward but still delicious. Use 1:1 ratio.
mirin (sweet rice wine) → 2 tbsp honey or 1.5 tbsp brown sugar mixed with 1 tsp water. Adds sweetness and gloss. Reduce amount slightly as substitute is more intense.
fresh or dried ramen noodles → fresh or dried udon noodles, or thin egg noodles. Udon will be chewier; egg noodles lighter. Adjust cooking time per package.
canned bamboo shoots, drained → sliced mushrooms (shiitake or cremini), sautéed, or bok choy halves blanched. Maintains the vegetable component and Japanese flavor profile.