The king of ramen: a rich, milky pork bone broth that simmers for hours, topped with melt-in-your-mouth chashu pork belly, a marinated soft-boiled egg, bamboo shoots, and nori. A weekend project that's absolutely worth every minute.
Blanch the pork bones: cover with cold water, bring to a boil, and cook for 5 minutes. Drain, rinse bones thoroughly under cold water, and clean off any dark spots.
Make the broth: place cleaned bones in a large pot with 3L fresh water, garlic, ginger, and green onion tops. Bring to a vigorous boil (this creates the milky colour), then reduce to a strong simmer. Cook uncovered for 2.5–3 hours, adding water as needed to maintain level.
Make the chashu: roll the pork belly tightly and tie with kitchen twine. In a small pot, combine soy sauce, mirin, sake, sugar, and water. Add the pork roll and braise over low heat for 1.5–2 hours, turning occasionally. Cool, then refrigerate (slice when cold for clean cuts).
Marinated eggs (ajitsuke tamago): boil eggs for exactly 6.5 minutes, then transfer to ice water. Peel and marinate in the leftover chashu braising liquid diluted 1:1 with water for at least 2 hours (overnight is best).
Strain the broth through a fine-mesh sieve. Season with salt and white pepper. The broth should be thick, creamy, and opaque.
Cook ramen noodles according to package instructions. Drain and divide among 4 deep bowls.
Ladle hot broth over the noodles. Add 2–3 slices of chashu (lightly seared if desired), half a marinated egg, corn, bamboo shoots, bean sprouts, and nori. Finish with green onions, sesame seeds, and 1 tsp sesame oil per bowl.
Carbs come from the ramen noodles (GI ~65–73), mirin, and corn. The high fat content from the pork belly slows glucose absorption — expect a prolonged rise over 3–4 hours. Use your usual dosing method agreed with your care team with a dual-wave (extended) bolus if your pump supports it, covering the first hour and the extended tail. Log this meal and check blood sugar at 2h and 4h post-meal.
