Everyone remembers those little packages of Ramen that we all ate as college students to save a buck. Remember promising yourself that you would finally reach the day where you'd never have to eat another bite of those wet, microwaved noodles? Well this recipe will make you fall in love with Ramen all over again and make you see the dish in a brand new light. To be clear: this is my take on the traditional Japanese dish and I was not aiming to be totally authentic!To do this recipe right is time consuming. There is no getting around that. The pork belly needs to be marinated and then slowly and carefully roasted to achieve that perfect tender bite and the broth needs to sit for at least an hour in order to incorporate all of the extra flavours we are going to add to it. But the end result is worth it; I promise!For the broth, you can make the stock yourself or you can do what I do to save a bit of time and use ready-made broth which you can buy in the store. For this recipe, I use mushroom broth but you can substitute this for chicken stock, vegetable stock, or bone broth. The only one I do not recommend using is beef broth as the flavour tends to overpower the rest of the dish.

I always forget to write down this recipe, so here it is.The pork is strongly flavored, but it's just right when it's added to ramen. This is a generous amount of meat, so adjust the quantity to taste. For 3 servings. Recipe by naomicha

I love simmered pork cubes. I created this ramen soup because I wanted to use the simmering broth left over from preparing them.-If you don't have 1000 ml of the soup stock, add water.-Make sure to use soup stock without seasonings. For 2-3 servings. Recipe by mi0921

Here’s the ingredients, prep and cooking instructions for my take on a rich ramen.

Super good, quick, and easy!

I made this simmered pork topping at the same time as I was making ramen. I didn't think that it would become this tender. It was so tender that when I was eating my ramen and grabbed the pork with my chopsticks, it fell right apart.I ate it with salty ramen this time so I didn't add any flavors, and it was plenty delicious.The least I can say is that when you're simmering the meat, don't let it come to a boil.Also, rubbing it with salt in the beginning releases flavor and increases the taste.If you simmer this in a soy sauce dashi, it will become very similar to a professional ramen shop's taste. Recipe by Masaomasao

I made a dish from my husband's favorite restaurant at home.Try chilling the noodles in an ice bath before plating it. They'll be cold and delicious. My husband can finish 2 servings by himself! Recipe by Okirakushufu

I wanted to modify the normal chicken ramen noodles completely.Chicken ramen noodles are already well flavoured, so add hot water to your liking! I like extra miso in my soup. Recipe by Katoni-ra

This is an invention of necessity. I had dental work done leaving my jaw aching and mouth still slightly numb. I was getting hungry, but knew I'd need something soft so I went to our "Oh crap we forgot to buy groceries today" Ramen stash. I cooked mine a little longer tonight becsuse I needed it extra soft for my jaw.And yes, I use the store-bought "bad for you" Ramen from time to time. It's a lazy guilty pleasure. Shh. 😂

A char siu pork made from pork belly.The poaching liquid and the marinade for the char siu become the soup for the ramen! It's authentic, but surprisingly easy too!●By putting the freshly poached hot pork in hot marinade, and letting the pork cool down in it, it will become very well flavored. Recipe by Cooking S Papa

I tried this recipe when I bought a cheap pork block.It's even more delicious if you simmer for longer.The key is to use lots of sake to make the meat tender.Make sure to simmer it for a while to soften it up if you're serving it to children.If you don't like the fat, remove any hard fat after it's been chilled. For 2-3 servings. Recipe by coesa