Notes For The Process:

You're going to start with the broth and you can begin making the eggs and chasu while the broth is cooking. It's also best to prepare the broth, pork and eggs the day before to let them sit for the best/fullest effect! 🙂

For The Broth:

1. Put your bones, ginger, and water into a stock pot and begin to boil. As it boils strain off any scum that floats to the top.
2. Reduce to a simmer, and let it simmer for about 6 hours. Replace water as needed, so that it is always at the same level and the bones are fully submerged/covered.
3. When it's done you now strain the broth to remove the ginger, bones and any debris in the broth. 
4. Add kombu to your pot with the strained broth, and bring it back to a simmer. Let it simmer about 15 minutes.
5. Remove the kombu and add in sake, soy sauce, and sugar. Stir it all well, and then take a ladle full of broth, and mix it into the miso to thin it out. 
6. Set aside in the fridge overnight, or set aside while you prepare the rest of the ingredients. 

For The Eggs:

1. Note: This can be done while the broth is cooking.
2. Bring a pan of water to a boil. Pierce the fat end of the eggs with a thumbtack or pin to allow the air bubble in the egg to be pushed out as the egg cooks. Add in the eggs to the boiling water, and let the water simmer for seven minutes (you do not want it to be a full boil).
3. After seven minutes remove from water and immediately deposit into a ice water.
   
4. Once the eggs have cooled you can GENTLY peel them.
5. Mix up the liquids in a bag or bowl, and put the eggs inside.
6. Store them in the fridge and allow to sit for 1-2 hours (or overnight is the best)!

For The Chasu:

1. Salt your entire slab of pork belly. Roll it up and use a skewer secure your roll. 
2. Heat up vegetable oil over high heat in a pan. Brown the pork roll, about 3-5 minutes on each side, and 1-2 minutes on the edges of the roll.
3. Remove from pan, and wipe it clean. Put in your liquids, the sugar and the ginger and place the pork back into the pan. Bring to a simmer.
4. Cooking should take about 45-60 minutes. Throughout that process, flip your slab once. You'll notice the sauce is thickened and you can see the bottom of the pan when you move the slab around on the pan. The slab should have a shiny coat to it, then you can remove it and set aside or store in the fridge until you're ready for it.

For The Toppings:

1. Slice your green onions finely.
2. Slice the fish cakes,
3. Get out the bamboo shoots (these usually come "prepared" out of a jar). 
4. Slice the eggs in half.
5. Slice the pork so that you get thin slices. 

Putting It All Together:

1. Bring a pot of water to boil. While boiling, place fresh ramen noodles into a strainer, and then put them into the water. Allow them to cook for about 90 seconds, or until noodles seem "bouncy". Remove them when ready and put them through a strainer.
2. Ladle broth over the noodles, and then top with your desired amount of toppings. 
3. If you're looking to make ramen as close as you can get to Naruto ramen you'll want five slices of chasu, some chopped green onions, a few slices of fish cakes, bamboo shoots, and one half of a soft boiled egg. 
4. Enjoy! 

This is based on 3 fish cakes and a proper serving of (1/6th portion) pork belly.

You can easily cut out 200 or so calories by removing the fish cakes (though you also lose about 11-12g of protein).

Serving Size: 1 Serving (Out of 6)

Calories: 810 Calories

Fat: 33g

Carbs: 92g

Protein: 37g

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