Creamy Pork Ramen

It was a bowl of Creamy Pork Ramen, and it was nothing like the stuff from my college days. The broth was opaque and velvety, almost milky, but packed with a deep, savory flavor I couldn’t quite place. The noodles were perfectly chewy, the pork was so tender it melted in my mouth, and a jammy-yolked egg sat on top like a crown jewel. It was a hug in a bowl. It was food that felt like it cared about you.

I walked out of that little shop with a new mission: I had to figure out how to make that ramen at home. It seemed like a monumental task. How could I possibly recreate that incredibly complex and luscious broth in my own kitchen? It felt like some kind of ancient, secret magic.

But after a lot of research, a bit of trial and error, and a few happy accidents, I cracked the code. And I’m so excited to share it with you. This Creamy Pork Ramen recipe isn’t about spending days boiling bones. It’s about using a few smart techniques to build that same soul-warming, velvety broth that tastes like it came from a tiny little shop on a rainy Tuesday night. It’s proof that you can create a little bit of magic in your own kitchen.

Why You’re Going to Fall in Love with Creamy Pork Ramen

This isn’t just another noodle soup; this is an experience. It’s the kind of meal that makes you slow down and savor every single spoonful.

Here’s Why It’s a Must-Make:

• The Broth is Unbelievably Rich: We’re talking next-level stuff. This isn’t just a simple soup; it’s a luscious, creamy, umami-packed broth that will have you tipping the bowl back to get every last drop. It’s the heart and soul of this Creamy Pork Ramen.
• It’s Easier Than You Think: I know, making ramen from scratch sounds intimidating. But I’ve broken it down into simple, manageable steps. You don’t need any professional equipment, just a stockpot and a little bit of love.
• It’s Comfort in a Bowl: This is the ultimate comfort food. The combination of the warm, savory broth, the tender pork, and the chewy noodles is deeply satisfying and nourishing for the soul.

The Health Benefits of Creamy Pork Ramen

Let’s be honest, this isn’t a light green salad. This is hearty, soul-satisfying food. But it’s also packed with goodness! You’ve got a healthy dose of protein from the pork and the egg, which helps keep you feeling full and energized. But more importantly, this Creamy Pork Ramen is good for your emotional well-being. It’s the kind of meal that can turn a bad day around and make a good day even better. It’s a warm, delicious reminder to slow down and enjoy the simple things.

The Perfect Excuse to Stay In

While you can (and should!) eat this ramen any time you want, it truly shines on certain occasions.

• A Chilly, Rainy Day: When the weather is gloomy, there is nothing better than curling up with a steaming bowl of this ramen. It’s guaranteed to chase the chill away.
• A Cozy Night In: Skip the takeout! Making this Creamy Pork Ramen is a fun and rewarding way to spend an evening. Put on some music, pour a glass of wine, and enjoy the process.
• When You Need a Culinary Hug: Feeling stressed, tired, or just a little down? This is the meal for you. It’s a warm, comforting hug from the inside out.
• To Seriously Impress Someone: Have guests coming over? A bowl of homemade ramen with all the toppings looks incredibly impressive and shows you went the extra mile. They’ll never guess how straightforward it was.

So, are you ready to ditch the instant packets and create a bowl of ramen that will change the way you see noodles forever? Let’s get cooking

Chef’s Notes: Creamy Pork Ramen

• Blanch bones for clarity – A quick boil and rinse removes impurities and helps yield a cleaner, creamier broth.

• Cold brew dashi = clean umami – Steeping kombu, shiitake, and anchovies without heat preserves delicate flavors and avoids bitterness.

• Pressure cooking unlocks collagen – High pressure extracts marrow and gelatin fast, mimicking the long simmer of traditional tonkotsu.

• Bonito flakes add smoky depth – Stir them in during the final simmer to layer in savory complexity.

• Emulsify for silkiness – Stir vigorously during the last simmer to break down fat and collagen into a velvety, opaque broth.

• Tare controls salt and balance – Add 1 tbsp per bowl and adjust to taste. It’s the seasoning backbone of ramen.

• Use fresh ramen noodles – Their chewy texture holds up best in rich broth. If using dried, cook just shy of al dente.

• Warm bowls before serving – This keeps the broth hot and prevents noodles from cooling too quickly.

• Layer toppings with intention – Chashu, egg, bamboo shoots, and mushrooms offer contrast in texture, color, and flavor.

• Freeze broth in portions – Store in airtight containers for quick ramen nights—just reheat and assemble.

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Creamy Pork Ramen

0.0 from 0 votes

Course: Main Course, SoupCuisine: JapaneseDifficulty: Easy

Servings

4

servings

Prep time

1

hour 

Cooking time

2

hours 

10

minutes

Calories

520

kcal

Resting Time

1

hour 

Total time

4

hours 

10

minutes

Get ready to dive into a bowl of velvety pork bone broth that hits all the umami notes! This creamy pork ramen delivers shop-style richness at home—no hours of babysitting a stockpot required. With a pressure-cooker shortcut and clever flavor boosters, you’ll savor a bowlful of noodles crowned with tender chashu, ajitsuke egg, bamboo shoots, and more. It’s comfort food elevated—perfect for a cozy weeknight or an impressive dinner party. Let’s slurp our way into ramen heaven!

Ingredients

• Broth Base

• 3 ½ lb pork leg bones or backs

• 1 ¼ lb pork hock with skin (or substitute trotter)

• 2 quarts cold water

• Umami Infusion (Dashi)

• 2 cups room-temp water

• 1 sheet dried kombu (6×6″)

• 2 large dried shiitake mushrooms

• 5 dried anchovies, heads and guts removed

• Shoyu Tare (Seasoning Mix)

• 2 tbsp sake

• 2 tbsp mirin

• ¼ cup light soy sauce (usukuchi)

• 2 tbsp cold water

• 1 small kombu strip (2½×2½”)

• 3 tbsp kosher salt

• Hidden Flavor Boosters

• 1 medium onion, halved

• 2 scallions, cut in chunks

• 1 cup dried bonito flakes

• 2 tbsp rice vinegar

• 2 tbsp additional sake

• Ramen Bowl Components

• 4 portions fresh or frozen ramen noodles

• 2 scallions, thinly sliced

• 4 ajitsuke tamago (marinated soft-boiled eggs), halved

• 8 slices chashu pork (or chicken chashu)

• ½ cup seasoned bamboo shoots (menma)

• ¼ cup rehydrated wood ear mushrooms, sliced

• 1 tbsp pickled red ginger

• Alternative Ingredients

• Pork leg bones: substitute with chicken carcass or turkey bones for lighter broth. Vegetarian option: use king oyster mushrooms and miso paste.

• Light soy sauce: swap for tamari or coconut aminos for gluten-free.

• Mirin: replace with 1 tbsp rice vinegar plus 1 tbsp honey or sugar.

• Sake: use a dry white wine or sherry as a stand-in.

• Dried bonito flakes: for pescatarian variation use kombu-only dashi or dried shiitake exclusively.

• Ramen noodles: sub in rice noodles or spiralized zucchini for low-carb diet.

• Kosher salt: use sea salt or reduce to half for low-sodium needs.

• Bamboo shoots: canned water chestnuts add crunch if unavailable.

Directions

• Bones Preparation – Begin by rinsing the pork bones and hock under cold running water to clear off bone shards and surface blood. Transfer them to a large bowl, cover with water, and soak for about 15 minutes, swapping out the water once to pull out impurities. This soaking step helps reduce off-flavors. Optional: blanch the bones in boiling water for 3 minutes then discard that liquid for an extra-clean broth. (about 20 minutes)
• Cold Brew Dashi – While the bones soak, combine 2 cups of room-temperature water with kombu, dried shiitake, and anchovies in a bowl. Let the mixture steep on the counter for 30 minutes, drawing out umami without heat. This no-heat extraction yields a clean, savory base you’ll stir into the broth later. (about 30 minutes)
• Tare Creation – In a small saucepan, pour in sake, mirin, soy sauce, and water. Nestle the small kombu piece into the liquid, then bring it just below a simmer over medium heat. Turn the flame to low, remove the kombu after 3 minutes, and stir in kosher salt until it dissolves. Let this seasoning blend cool to room temperature; reheating afterward can cause salt crystals to form. (about 10 minutes + cooling)
• Pressure Cook Broth – Drain the soaking bones and place them in the Instant Pot. Add ginger slices, halved garlic head, and 2 quarts of fresh water, ensuring you stay below the max fill line. Lock the lid, seal the valve, and cook on High Pressure for 60 minutes. The high-pressure environment extracts deep collagen and marrow, creating that signature creamy texture. (about 60 minutes cook + 40 minutes to pressurize)
• Sauté Flavor Infusion – Carefully quick-release steam and switch to Sauté (High). Skim any foam that rises to the surface to keep the broth clear. Add onion halves, scallion chunks, rice vinegar, extra sake, and the steeped shiitake and anchovies (reserve the liquid). Stir in bonito flakes to infuse layers of flavor. Maintain a rolling simmer for 30 minutes, skimming occasionally to separate fat from liquid. (about 30 minutes)
• Emulsify Final Simmer – Pour the reserved dashi liquid into the pot and continue on Sauté (High) for another 30 minutes, stirring every 5 minutes to emulsify fat and liquid. This vigorous simmer breaks down collagen, yielding a silky, opaque broth. Watch for splatter and adjust heat if needed. (about 30 minutes)
• Strain Store Broth – Turn off heat. Using tongs and a fine-mesh strainer, pick out large bones and solids, pressing gently to extract every drop. Discard the solids. Cool the broth quickly in an ice bath if storing; refrigerate up to 3 days or freeze for 1 month. (about 15 minutes)
• Assemble Ramen Bowls – Bring a pot of water to a rolling boil. Warm each serving bowl with hot water, drain, and spoon in 1 tbsp of tare. Cook noodles per package instructions until al dente (about 3 minutes). Divide noodles into bowls, ladle 1½ cups of hot broth over them, and layer on sliced chashu, egg halves, scallions, bamboo shoots, mushrooms, and pickled ginger. Serve immediately for optimal texture. (about 10 minutes)

Equipment

• chef’s knife
• cutting board
• Mixing bowls
• measuring cups and spoons
• colander
• instant pot

Notes

• • For a clearer broth, blanch the bones briefly before the main cook and rinse thoroughly.
  • Serve this ramen alongside a crisp cucumber salad or spicy edamame for contrast.
  • Feel free to stir in a spoonful of sesame oil or chili crisp for extra depth.
  • Leftover broth makes a great base for pork congee or even curry soups.
  • To boost nutrition, add shredded spinach or nori strips at the end of the assembly.

Nutrition Facts

• Serving Size: 1g
• Calories: 520kcal
• Fat: 17g
• Saturated Fat: 7g
• Trans Fat: 1g
• Polyunsaturated Fat: 2g
• Monounsaturated Fat: 6g
• Cholesterol: 250mg
• Sodium: 1600mg
• Potassium: 600mg
• Carbohydrates: 35g
• Fiber: 2g
• Sugar: 5g
• Protein: 50g
• Vitamin A: 300IU
• Vitamin C: 5mg
• Calcium: 200mg
• Iron: 4mg

FAQs: Creamy Pork Ramen

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