If your enduring memory of eating ramen centers around a white packet and a mug of water nuked in the microwave, well, we feel sorry for you. Because enjoying traditional (real) ramen is one of the great pleasures of life. It’s also one of the most time-consuming dishes you can make, but the commitment is worth it when dinnertime comes.
The cornerstone of real ramen is the broth, brimming with fatty flavor after hours/days (depending on how dedicated your are) of simmering chicken/pork bones (usually neck and back bones) with some vegetables. Fatty, tender pork is also a key element, with pork belly and tenderloin common domestic options. And finally, no ramen would be complete without a perfectly cooked soft-boiled egg. Gently place your eggs in simmering water for 6:30 — no longer people! — then drop into ice water to cool for peeling. One quick slice, and that gooey egg is ready to place atop your masterpiece. We added some friend prosciutto for a salt kick and some veggies. Enjoy!