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–+ servings
A bowl of Shirakawa style ramen
Dennis

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.
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 2
Course: Main Course, Soup
Cuisine: Japanese
Calories: 902
Ingredients Method Nutrition Notes

Ingredients
  

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
  • ⅓ 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

Method
 

The Broth
  1. 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
  1. 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.
  2. Remove pork, add spinach to skillet, fry for 3 minutes, add soy sauce towards the end.
  3. Boil narutomaki (if frozen) for 5 minutes, take out and slice.
  4. Boil ramen noodles for 5 minutes, or according to directions on package.
  5. Add broth to bowls, add noodles, add pork, nori, spring onion, narutomaki, and spinach. Enjoy!

Nutrition

Calories: 902kcalCarbohydrates: 63gProtein: 22gFat: 62gSaturated Fat: 22gCholesterol: 54mgSodium: 5584mgPotassium: 987mgFiber: 3gSugar: 4gVitamin A: 1083IUVitamin C: 56mgCalcium: 83mgIron: 6mg

Notes

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

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