Honjozo-Style Shoyu Ramen with Pork Bone Broth

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A deeply savory, authentic Japanese ramen featuring a slow-simmered pork bone broth, perfectly textured noodles, and a harmonious shoyu seasoning that captures the essence of Tokyo street food. This japanese-inspired asian ready in about 230 minutes pairs knuckle and neck pork bones, water, soaked in 2 cups water dried kombu for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs, knuckle and neck pork bones
• 10 cups water
• 2 oz, soaked in 2 cups water dried kombu
• 1 oz, grated dried katsuobushi
• 1.5 tbsp dashi stock powder
• 4 tbsp shoyu soy sauce
• 2 tbsp mirin
• 2 tbsp white miso paste
• 8 oz fresh ramen noodles
• 2 soft-boiled eggs
• 4 oz sliced pork belly
• 4 oz, chopped bok choy
• 2 tbsp, sliced scallions

Instructions

1. Step 1: Place pork bones in a large stockpot with 10 cups water. Bring to a gentle boil over high heat, skimming off foam that rises to the surface for the first 15 minutes. Reduce heat to low, cover, and simmer for 3 hours, skimming occasionally.
2. Step 2: After 3 hours, add soaked kombu to broth and simmer for 20 minutes. Strain broth through a fine-mesh sieve into a clean pot, discarding solids. Return broth to pot, add 1.5 tbsp dashi powder, 4 tbsp shoyu, 2 tbsp mirin, and 2 tbsp miso paste. Stir until miso dissolves completely, then bring to a bare simmer (do not boil).
3. Step 3: While broth simmers, cook fresh ramen noodles in a large pot of boiling salted water for 2 minutes until al dente. Drain immediately and rinse under cold water to stop cooking.
4. Step 4: Heat 1 tbsp oil in a skillet over medium-high heat. Cook sliced pork belly for 4-5 minutes until edges crisp and golden, then set aside. Sauté bok choy in the same skillet for 2 minutes until bright green.
5. Step 5: Divide cooked noodles into bowls. Ladle hot broth over noodles, top with pork belly, sautéed bok choy, soft-boiled eggs (halved), and scallions. Serve immediately while broth is piping hot.