Homemade Ramen–The Love is in the Broth
It’s true that making a proper ramen broth takes time. Does it mean we shouldn’t attempt to create all that flavor in less time? I’m sure some may argue, however, I think creating something delicious in less time is absolutely possible. Now, I’m not saying this week’s recipe takes 30 minutes, but it will not take days.
I’ve always held myself back from even attempting any type of ramen recipe for this reason. I understand and respect the process, which definitely takes time. Two things I knew for this review–I wanted to attempt this to see if you can make a tasty broth in only a few hours and to see if I could make some tasty pork belly.
Before we dive in, this recipe is by Food.com and the recipe can be found right -> here!
This broth takes 2-3 hours to simmer so all the flavors are really incorporated. Technically, I think this is an adequate amount of time. This would have taken longer if the chicken stock was made from scratch. That’s where a lot of the saved time comes from: by using store-bought chicken stock. If you have homemade stock, then by all means…use it!
Overall I think the flavor is absolutely there! It wasn’t too fatty or salty. I think the broth was absolutely delicious and I was so glad to know that we had more for the following days. Oh yeah, if you’re just making this for two people in your house, please be prepared for leftovers. This can absolutely be kept in the fridge for a few days.
So if you have the right components in terms of flavor, then you can absolutely make a delicious broth. Honestly, most of the time spent making this does not require active cooking by you. Combine everything that you need and let that deliciousness simmer. That’s the best part.
And of course, if you’re gluten-free, then here are a few adjustments that you can make to ensure that this meal is safe for you to eat:
- Gluten-Free miso paste
- Gluten-free chili paste (I used gluten-free gochujang I found at Whole Foods)
- Gluten-Free soy sauce
- Gluten-Free noodles (I used rice noodles), or you can make your own using GF flour.
Crispy Pork Belly Beauty
While the broth is simmering, you can work on the second star of this ramen: the pork belly! The recipe includes clear instructions on preparing this piece of meat. I followed it almost exactly with the exception of turning up my oven’s temperature to the max for a flash bake, to char the top. I think the time for the bake is adequate. You absolutely want to make sure that your pork belly has some color to it. When it comes to serving, I think that’s when you can focus on charring it.
You still want some tenderness to your pork belly. I waited till it was almost time to serve the ramen to prepare the pork belly. I sliced it into semi-thick pieces and put it on a dry pan over medium-high heat. NO OIL IS REQUIRED. The fat will render with the heat, so you certainly don’t need to add any extra. Cook it for a few minutes per side until you have a beautiful char on both sides. I also like to sprinkle a little bit of salt on both sides as it cooks. I promise you–this way ROCKS. Now, if you have one of those culinary torches that you’d use for crème brûlée, then you’d have even better results. Again, set the pork belly pieces on a safe surface, sprinkle some salt, and then torch!
I think this quick type of char maintains the pork belly tenderness and it just looks SO much more appetizing when served in a warm bowl of ramen.
Grey’s Grade: 5/5
Without a doubt, this is an excellent recipe for ramen. Yes, some shortcuts are included, which really reduce the cooking time, but it really is worth it. Sometimes we can’t make it out for a proper bowl of ramen and we’re not going to just throw a bowl together from a package. I think it’s absolutely worth it to attempt making ramen on your own. With an easy-to-follow recipe like this, you can feel confident that you’ll wow your entire household.
The ingredients are accessible and while it takes a few hours before you can bring it to the table, you’re not in the kitchen for longer than 30-40 minutes at most. This is a meal perfect for the weekend to prep, or if you’re working from home.
And don’t let that leftover broth go to waste! Truth be told, it tasted even better the second day! Thank you for checking out this week’s review, but I think we both know it’s time to add these ingredients to your grocery list this week and give this recipe for Pork Belly Ramen a proper try!
Check Out My Reviews!
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- Gaijin (Chicago) – Gluten-Friendly Okonomiyaki!
- Creamy Pesto Risotto With Chicken
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