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A bowl of Shirakawa style ramen

Shirakawa Style Ramen

A recipe inspired by Shirakawa style ramen, shoyu tare with a chicken and pork broth. Toppings include chashu pork belly, spinach, naruto fish cake, and green onion.
Prep Time 1 hr
Cook Time 30 mins
Total Time 1 hr 30 mins
Course Main Course, Soup
Cuisine Japanese
Servings 2
Calories 902 kcal


The Broth

  • 4 cups chicken broth
  • 2 cups pork broth (tonkotsu)
  • 2 tbsp soy sauce
  • 1 tbsp mirin
  • 1 tbsp sake
  • ½ tbsp sesame oil

Ramen Toppings

  • lb pork belly (chashu, sliced)
  • ½ tbsp sesame oil
  • 6 narutomaki slices
  • ½ cup spinach (cooked)
  • 1 tsp soy sauce
  • 4 nori
  • 2 spring onions (sliced)
  • 2 packages ramen noodles


The Broth

  • Mix all broth ingredients except the sesame oil in a large pot. Simmer on medium low heat for 30 minutes, add sesame oil a few minutes before serving.

Ramen Toppings

  • Add sesame oil to a skillet and heat up on medium heat. Add slices of chashu pork to the skillet, sear on each side for a minute.
  • Remove pork, add spinach to skillet, fry for 3 minutes, add soy sauce towards the end.
  • Boil narutomaki (if frozen) for 5 minutes, take out and slice.
  • Boil ramen noodles for 5 minutes, or according to directions on package.
  • Add broth to bowls, add noodles, add pork, nori, spring onion, narutomaki, and spinach. Enjoy!


Recipe assumes chashu pork is already made. See Iekei ramen recipe for how to make chashu pork belly. 


Calories: 902kcalCarbohydrates: 63gProtein: 22gFat: 62gSaturated Fat: 22gCholesterol: 54mgSodium: 5584mgPotassium: 987mgFiber: 3gSugar: 4gVitamin A: 1083IUVitamin C: 56mgCalcium: 83mgIron: 6mg
Keyword chashu pork, noodles, ramen, Shirakawa ramen, shoyu ramen, soup, spinach
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