• Water
  • Salt
  • Brown sugar, Okinawan black sugar, or 1 palm sugar
  • Dried kombu, at least half a bag
  • Bonito flakes 1/2 bag or even better, dried shrimps (without preservatives)
  • Japanese soy sauce
  • 1/2 lb ginger, peeled, sliced
  • 2 lbs daikon radish
  • 1 lb Shitake mushroom
  • 4 whole carrots, skinned and cut ends off
  • 2 large onions
  • Salt
  • Chicken. Use roasted, unseasoned pre-cooked chicken from Sprouts or Costco, peeled off bottom layer that touches plastic container.
  • 3 lbs pork bones with some meat on them


  • Water
  • 4 lbs lean pork shoulders or any lean, large chunk
  • Minced Garlic
  • 3 Tb spoon Brown sugar
  • Water (2x the amount of soy sauce)
  • 1 cup Japanese Soy Sauce
  • Ginger
  • Pepper


Dried ramen from Japan. Not many places have them. Don’t get the “fresh” ramen (preservatives and fake color). You can even use spaghetti.


  • 7 min boiled eggs hot start. Soaked in equal parts soy sauce/ water
  • Green onions sliced diagonally
  • Corn
  • Sesame sprouts
  • Enoki mushroom (raw, washed)
  • Bamboo shoots
  • Baby bok choys  or chinese brocoli (blanched)
  • Bean sprouts boiled (or microwaved with a little water)
  • Garlic head, 2 jalapenos (de-seeded), shallots, soaked in vegetable oil then browned on medium heat
  • Togarashi


Brine pork for at least 24 hours. Brown all sides pork in hot stainless steel pan with a little of plain oil. Add a little of the brine and some water. Put pan in oven at 260 degree for one hour. Afterward, cover with foil and cool for at least 30 minutes. Sliced thinly when ready to serve. pork

Bring water to almost boil, add 2 Tbs of salt, sugar, pork bones for 10 min. After, add chicken for 10 min. Do not let water come to bubbling boil. Medium-high heat. Add some of the brine juice. As with any soup, discard surface layer froth (and grease). Final broth should taste almost like a rich, vegetable broth with a very mild sweetness. Light flavor. Don’t over seasoned. You will get additional flavoring from the pork and eggs.

Add radish, carrots for 5 minutes. Add rest of soup ingredients.

Once the pork has cooled, add some of the juice.Boiled bok choy with some salt then rinsed with cold water.

Cook ramen with ocean-like water. Always cook one minute less than instructions. Rinse in cold water but do not cool it completely. Air them with chopsticks so they don’t become clumpy.