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Good Life Blu

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Ramen

Ramen – GoodLifeBlu
AsianNoodlesComfort FoodElevated

Homemade Ramen — Rich Broth, Perfect Bowl

A rich tonkotsu-style broth, tender chashu pork, a jammy soft-boiled egg, noodles, and toppings. This is the ramen that takes some effort and delivers an experience. Worth every step.

Broth
2–4 hrs
Assembly
30 min
Serves
4
Est. Cost
~$20

Real ramen takes time. The broth needs hours. The eggs need to be exactly right. But when you set that bowl down and the steam rises — that's not just dinner. That's a whole experience you made from scratch. That matters.

— Blu
✦ ✦ ✦

Ingredients

The Broth
Chicken or pork bones2 lbs
Chicken broth6 cups
Garlic cloves, smashed6 cloves
Ginger slices6 slices
Soy sauce3 tbsp
Miso paste2 tbsp
Sesame oil1 tbsp
The Toppings
Ramen noodles4 portions
Pork belly or chashu (sliced)1 lb
Soft-boiled eggs, halved4 eggs
Bamboo shoots, corn, norias desired
Green onions, sesame seedsfor garnish
✦ ✦ ✦

Steps

  • 01Roast bones at 400°F for 20 minutes until golden. Transfer to a large pot with broth, garlic, and ginger. Simmer 2–4 hours. The longer it simmers, the richer the broth. Strain through a fine mesh strainer.
  • 02Whisk miso paste into the hot strained broth. Add soy sauce and sesame oil. Taste and adjust — this is your flavor base. Season boldly.
  • 03For the soft-boiled egg: boil eggs exactly 6.5 minutes, then ice bath 5 minutes. Peel carefully. The yolk should be jammy — barely set, still orange in the center.
  • 04Cook noodles separately per package directions. Build each bowl: noodles first, ladle hot broth over, arrange pork, egg halved, and all toppings. Serve immediately.
✦ ✦ ✦

Blu's Tips

🦴
Roast the Bones
Roasting bones before simmering develops deep, caramelized flavor in the broth. It's an extra 20 minutes that transforms the entire bowl. Don't skip it.
🥚
The 6.5-Minute Egg
6.5 minutes in boiling water, immediate ice bath, careful peel. That gives you the jammy yolk that defines a proper ramen egg. Time it exactly.
🍝
Noodles Separate
Always cook noodles separately and add to each bowl. Noodles cooked in the broth soak up liquid and make the broth starchy and the noodles bloated.
🌡️
Serve in Warm Bowls
Rinse your bowls with hot water before serving. Cold bowls drop the broth temperature immediately. A warm bowl keeps ramen hot longer — restaurant move.
✦ ✦ ✦
Storage & Leftovers
Broth
5 days or freeze 3 months
Noodles
Store separately
Toppings
Prepare fresh each time

Rich broth. Jammy egg. The whole experience — made in your kitchen. — Blu

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