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Unique Ramen Dish



Fall is a time for warm comfort food. But it doesn’t have to always be heavy. Enjoy a unique Ramen dish from our Executive Chef Bryan Haines and his staff that you can adapt with any ingredients and seasonal vegetables you choose. Warm (and healthy!) for a cool fall day.

Pork Broth:

4 oz Kombu (dried Kelp)
3 oz Dried Shitake Mushrooms
6 lbs Pork Neck Bones (roasted)
2 Bunch Scallions
2 gal Water

Combine Hot Water and Kombu Let it Sit for Two Hours, Pull out kombu and discard. Combine remaining ingredients and simmer on low for 6 hours. Strain out ingredients and cool completely. Once cooled skim off all fat.

Tare: Soup Seasoning

2 chicken backs
½ cup sake
½ cup mirin
1 cup soy
¼ cup rice wine vinegar
1 piece fresh ginger root
5 clove garlic
¼ lbs applewood bacon

Render Fat off Chicken Backs in low oven, raise temperature to crisp chicken back. Deglaze with Sake scraping the food off the bottom. Add remaining ingredients and simmer very low for 2 hours. Strain ingredients and cool completely. Skim fat after completely cooled.
Combine the tare & broth in a 1:10 ratio. (10 cups hot broth to 1 cup hot tare).

Ramen Ingredients:

Can be endless, anything you would like add as much or as little as you like: We used
Butternut Squash peeled & Cooked ahead of time (do not overcook want it to hold its shape)
Scallions sliced thin
Soft boiled eggs
Baby Bok Choy
Crispy Pork Belly
toasted Nori

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