Gordon Ramsay Ramen Recipe
Ever stare at a packet of instant ramen and wish it was the real deal? You know, the kind with a deep, savory broth and perfectly cooked toppings you see in fancy restaurants. You might think that kind of ramen is way too hard to make at home.
What if I told you that you could make ramen worthy of Gordon Ramsay’s kitchen, right on your own stove? It’s not as tough as you think. Forget the yelling and the complicated stuff.
This recipe breaks it all down. We’re going to walk through it step-by-step to create a bowl of ramen that will blow your mind.
What You’ll Need
For the Broth:
- 4 cups chicken or pork stock
- 2 slices of ginger
- 1 garlic clove, smashed
- 2 tablespoons soy sauce
- 1 star anise
- A small piece of kombu (dried kelp)
For the Pork Belly:
- 1 lb pork belly, skin on
- 1 tablespoon vegetable oil
- Salt and black pepper
For the Ramen Eggs (Ajitsuke Tamago):
- 2 large eggs
- 1/4 cup soy sauce
- 1/4 cup mirin
- 1/2 cup water
For the Bowl:
- 2 servings of fresh or dried ramen noodles
- 1 cup shiitake mushrooms, sliced
- 1 bok choy, halved
- 1 scallion, thinly sliced
- Chili oil or sesame oil for garnish
Pro Tips
-
Broth is Boss. Don’t rush simmering your broth. The longer it gently bubbles with the aromatics, the deeper and more complex the flavor will be. This is the soul of your ramen, so give it time.
-
The 6-Minute Egg. For that perfect jammy yolk, boil your eggs for exactly 6 to 6 ½ minutes. Then, immediately plunge them into an ice bath. This stops the cooking and makes them easier to peel.
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Crispy Pork Skin. To get that perfect crispy skin on your pork belly, make sure the skin is very dry before you sear it. Pat it down with a paper towel. Score the skin with a sharp knife and sear it skin-side down first on medium-high heat until it’s golden and crackling.
Tools Required
Here are the basic tools you’ll want to have on hand.
| Tool | Purpose |
|---|---|
| Large Pot | For broth and noodles |
| Frying Pan | For searing pork |
| Small Saucepan | For boiling eggs |
| Cutting Board | For all chopping |
| Sharp Knife | For meat and veggies |
| Slotted Spoon | For handling eggs/noodles |
| Ladle | For serving broth |
Substitutions and Variations
Don’t have everything on the list? No problem. Cooking is all about making it your own.
| Original Ingredient | Substitution | Note |
|---|---|---|
| Pork Belly | Chicken Thighs | Sear skin-side down. |
| Pork Belly | Firm Tofu | Press and pan-fry. |
| Shiitake Mushrooms | Cremini or Portobello | Any mushroom works. |
| Bok Choy | Spinach | Add at the very end. |
| Soy Sauce | Tamari or Coconut Aminos | For a gluten-free option. |
Make Ahead Tips
You can easily prep parts of this recipe a day or two in advance.
The ramen eggs can be made up to two days ahead. They actually get more flavorful as they sit in the marinade.
You can also make the entire broth ahead of time. Let it cool and store it in the fridge for up to three days. Just reheat it on the stove when you’re ready to serve.
Step-by-Step Instructions
Step 1: Make the Ramen Eggs
Bring a small saucepan of water to a boil. Gently lower the eggs in and cook for 6 ½ minutes. Immediately transfer them to a bowl of ice water to cool completely.
Mix the soy sauce, mirin, and water in a small jar or ziplock bag. Carefully peel the cooled eggs and place them in the marinade. Let them sit in the fridge for at least 4 hours, or overnight for best results.
Step 2: Cook the Pork Belly
Pat the pork belly dry with paper towels and season it all over with salt and pepper.
Heat the oil in a frying pan over medium-high heat. Place the pork belly skin-side down and sear for 5-7 minutes until the skin is crispy and golden. Flip and sear all other sides for 2-3 minutes each.
Transfer the pork to a baking sheet and finish cooking in an oven at 400°F (200°C) for 20-25 minutes, or until cooked through. Let it rest before slicing.
Step 3: Prepare the Broth
While the pork cooks, add the chicken stock, ginger, smashed garlic, soy sauce, star anise, and kombu to a large pot.
Bring to a gentle simmer over medium heat. Let it simmer for at least 20 minutes to let the flavors meld. Do not let it boil rapidly. Before serving, strain out the solids.
Step 4: Cook Vegetables and Noodles
In the same pan you used for the pork, sauté the sliced shiitake mushrooms until they are tender and slightly browned. Set aside.
Bring a separate large pot of water to a rolling boil. Cook your ramen noodles according to the package directions. They cook fast, so watch them closely. Drain well.
While the noodles cook, blanch the bok choy in the boiling water for about 1 minute until it’s bright green and tender-crisp.
Step 5: Assemble Your Ramen Bowl
Divide the cooked noodles between two large bowls. Pour the hot, strained broth over the noodles.
Slice the rested pork belly and arrange it in the bowl. Cut the marinated eggs in half and place them yolk-side up. Add the cooked mushrooms and bok choy.
Garnish with sliced scallions and a drizzle of chili oil or sesame oil. Serve immediately while it’s hot.
Nutrition, Swaps, and Pairings
Making good food means knowing what’s in it and how to adapt it.
Estimated Nutritional Information (per serving):
- Calories: ~750 kcal
- Protein: ~35 g
- Fat: ~45 g
- Carbohydrates: ~50 g
Ingredient Swaps for Different Diets:
| Diet | Swap This | For This |
|---|---|---|
| Vegetarian | Pork Belly | Pan-fried firm tofu or seitan |
| Vegetarian | Chicken/Pork Stock | Mushroom or vegetable broth |
| Gluten-Free | Ramen Noodles | Gluten-free rice noodles |
| Gluten-Free | Soy Sauce | Tamari or coconut aminos |
Meal Pairing Suggestions:
This ramen is a full meal on its own, but if you want to add some sides, try steamed gyoza, a simple seaweed salad, or some salted edamame.
Cooking Efficiency Tips:
- Start the eggs first since they need to marinate.
- While the pork is in the oven, you can make the broth.
- Use the last 10 minutes of cooking time to prep your garnishes like slicing the scallions.
Leftovers and Storage
Got leftovers? Lucky you.
Store the broth, noodles, pork, and toppings in separate airtight containers in the fridge. They will last for up to 2 days. Storing them separately prevents the noodles from getting soggy.
To reheat, bring the broth to a simmer on the stove. Add the pork and vegetables to warm through. Pour over fresh, hot noodles or briefly dip the leftover noodles in hot water to reheat them.
Frequently Asked Questions
Q1. Can I use leftover roasted chicken instead of pork belly?
Ans: Absolutely. Just slice it and add it to the bowl right before you pour the hot broth over it. It’s a great way to use up leftovers.
Q2. My broth tastes a little flat. How can I fix it?
Ans: A splash of soy sauce can add saltiness. A little bit of miso paste whisked in can add a ton of savory depth. You can also add a few drops of sesame oil.
Q3. Can I freeze the broth?
Ans: Yes! The broth freezes beautifully. Let it cool completely, then store it in a freezer-safe container for up to 3 months. Thaw it in the fridge overnight before reheating.
Wrapping Up
You did it. You made a seriously impressive bowl of ramen that didn’t come from a styrofoam cup. See? It wasn’t so scary. Cooking is about trying new things and enjoying the process.
Now go enjoy that amazing meal you just made.
If you tried this recipe, I’d love to hear how it went! Drop a comment below with your experience or any questions you have.
