Michi Ramen Bar Recipe

Prepare bones

Rinse the chicken and pork bones under cold water. Place bones in a large stockpot and cover with cold water. Bring to a rolling boil for 10 minutes to blanch and remove impurities. Drain and discard that water. Rinse bones and the pot to remove scum.

Simmer broth

Return cleaned bones to the pot and add 6 liters of fresh cold water. Add smashed ginger, smashed garlic cloves, and chopped green onion whites. Bring to a gentle simmer over medium heat, then reduce to low so the broth barely simmers (small bubbles). Skim any scum from the surface every 20–30 minutes during the first hour.

Add kombu and mushrooms

After the broth has simmered for 1 hour, add kombu and dried shiitake mushrooms. Continue to simmer gently for another 2–3 hours for a total simmer time of 3–4 hours (longer, up to 6 hours, will deepen flavor). Do not boil vigorously.

Finish broth

Remove kombu after 30 minutes of its time in the pot to avoid bitterness if you prefer a cleaner flavor (optional). Once simmering is complete, strain the broth through a fine-mesh sieve into a clean pot. Discard solids. Add soy sauce, mirin, sake and salt to the strained broth and taste; adjust seasoning. Keep warm over low heat.

In a small saucepan over low heat, combine dark soy sauce, shiro miso, sesame oil, and sugar. Warm gently, whisking until the miso dissolves and sugar is incorporated. Do not boil. Taste and adjust: this tare is the concentrated seasoning — about 1–2 tablespoons per bowl when assembling. Keep warm or at room temperature.

Roll and sear (optional)

If your pork belly is not already rolled, roll into a log and tie with kitchen twine. Heat a skillet over medium-high heat and sear the pork on all sides until lightly browned (about 5 minutes).

Braise

Place seared pork in a pot and add soy sauce (60 ml), mirin (60 ml), sake (60 ml), brown sugar (2 tbs), smashed garlic clove and ginger slice. Add enough water to cover halfway (about 1 cup). Bring to a simmer, then reduce heat to low, cover, and braise gently for 1.5–2 hours until tender, turning occasionally.

Cool and slice

When tender, remove pork from braising liquid. Let it rest and cool slightly (or refrigerate in the braising liquid overnight for easier slicing and deeper flavor). Slice into 1/4-inch rounds when cold. Reserve some braising liquid to brush over slices when serving.

Soft-boiled eggs (ajitsuke tamago)

Bring a small pot of water to a gentle boil. Carefully lower 4 room-temperature eggs and cook for 6 minutes for jammy yolks. Transfer eggs to an ice bath to stop cooking. Peel and optionally marinate in a mixture of 60 ml soy sauce, 60 ml mirin and 60 ml water for at least 2 hours or overnight for seasoned eggs.

Cook noodles

Bring a separate large pot of water to a rolling boil. Add fresh ramen noodles and cook according to package instructions (typically 60–90 seconds). Stir occasionally to prevent sticking. Immediately drain and portion into serving bowls.

Warm bowls by rinsing with hot water. For each bowl, place 1–2 tablespoons of tare in the bottom (adjust to taste). Ladle 500–600 ml of hot broth into each bowl and stir to mix with the tare so seasoning disperses evenly.

Add cooked noodles to the broth. Arrange 3–4 slices of chashu on top, add one halved marinated egg, a handful of blanched bean sprouts, some menma, a sprinkle of corn if using, and sliced green onions. Place a sheet of nori on the side of the bowl. Finish with toasted sesame seeds and a drizzle of chili oil if desired. Serve immediately.