The ultimate soup famous from Japan! It’s such an amazing comfort food and the add ins make it just as fun!   You get to decide what you want to add to the ramen, and enjoy this salty and hearty soup for your next dinner. I had Ramen every Saturday during COVID. Too much? Probably, but I’m obsessed. This is the perfect weekend project, it takes a long time to make and is a fun thing to do at home.


For the Broth:

  • 5 pounds of pork neck bones
  • 2 ounces of sliced ginger
  • 1 bulb of garlic cut into quarters
  • 1 large leek
  • 1 ounce kombu, dried kelp
  • 1 ½ tablespoon chicken stock powder
  • 24 cups of cold water

For the Chashu:

  • 1 pound of pork belly

For the Sauce:

  • 1 cup of soy sauce
  • ¾ cup of sake
  • 1 cup of mirin
  • sliced ginger
  • 1 cup of diced garlic

For the Ramen Bowl:

  • Bean Sprouts
  • Ramen Noodles
  • Green Onions
  • Eggs
  • Garlic Cloves


  1. Place pork neck bones into a large bowl and pour over cold water, enough to cover the bones. Let the pork soak in the water for an hour
  2. Boil enough water to cover the pork bones in a large pot. Add the pork bones and cook them for about 5 minutes. Get rid of this water, and rinse each bone individually under cold water.
  3. Wash this pot and now put the clean pork bones into the pot with the chicken powder, ginger, leek, kombu, and garlic. Add the 24 cups of water. Bring the pot to boil and once it is boiling, let it boil for 15 minutes. If foam arises to the surface, skim it off. Do not stir the soup.
  4. Cover and reduce the heat to a simmer for three hours. Do not open the lid.
  5. Add the pork belly and cook on simmer for 45 minutes.
  6. While the pork belly is cooking, you can start to make the sauce. Add all the ingredients to a pan and boil for five minutes. Then set aside.
  7. When the pork belly is done, take it out of the soup and drizzle three tablespoons of the sauce over the pork and let it rest in the fridge.
  8. Drain the broth into a large container and discard all the herbs, but keep the pork bones and meat.
  9. Slice the pork belly into thin slices
  10. Now it’s time to put the bowl of Ramen together.
  11. Boil two cups of ramen broth in a pot
  12. Blanch bean sprouts for two minutes in a boiling pot of water and drain and set aside.
  13. Cook ramen noodles based on the package you have, add ¼ cup of the sauce you made to the noodles while they cook
  14. Put your boiling ramen broth in a bowl and drain and add the noodles when they’re ready. Add the beansprouts, slices of pork belly, chopped green onions, some diced garlic, and a soft boiled egg on the top of bowl.
  15. You’re done! Enjoy it!

About the author

Alice Cash is the Marketing Manager for Jubilance by day and an award winning Theatre Director by night.  Leading the podcast Weekly Woman, she loves her candid conversations with women from all over the world about how they live and the amazing things they are doing to make a difference. Alice is also the editor of the bi-monthly newsletter the Jubilee, a blog dedicated to the power of female wellness especially concerning menstruation.  She’s worked in France creating theatre pieces and taught drama and filmmaking to women and children in Haiti.  She graduated from Georgetown University and holds two master degrees from NYU and The New School.  Alice has traveled to  40+ countries, including Tibet.  She is a New Yorker and can often be found in Central Park, searching out the best bubble tea, or directing a play, you never know where she’ll show up. @alicesadventuresinwonderworld
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