Recipe courtesy of Three's Bar and Grill

Three's Ramen Bowl

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  • Level: Advanced
  • Total: 4 hr 15 min (includes marinating and pressing times)
  • Active: 1 hr 15 min
  • Yield: 4 servings
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5 cups Three's Traditional Ramen Broth, recipe follows

1 cup Chicken Soy Sauce, recipe follows

Kosher salt

2 cups chopped kale 

2 pounds fresh ramen noodles 

1 ounce chicken or bacon fat 

1 cup corn kernels

1 cup Pickled Kimchee Shiitake Mushrooms, recipe follows

1 cup thinly sliced green onions

12 slices Braised Pork Belly, recipe follows

Two 6-Minute Marinated Eggs, halved lengthwise, recipe follows

2 sheets nori, quartered 

Three's Traditional Ramen Broth:

3 pounds pork knuckle bones

3 pounds chicken backbones

1/4 cup white miso paste 

1 cup mirin 

1 cup sake 

1 cup dried shiitake mushrooms 

1 tablespoon black peppercorns 

4 green onions, white parts only

3 cloves garlic, smashed 

2 medium carrots, chopped into large pieces 

2 stalks celery, chopped into large pieces

1 thumb-size piece fresh ginger 

1 piece dried kombu (2 by 4 inches) 

1 white onion, quartered 

1 small daikon radish, chopped into large pieces

Chicken Soy Sauce:

1 pound roasted chicken backbones

2 cups soy sauce 

Pickled Kimchee Shiitake Mushrooms:

1 cup rehydrated shiitake mushrooms, thinly sliced

1/2 cup rice wine vinegar 

1 tablespoon store-bought kimchee sauce 

1 tablespoon granulated sugar 

Braised Pork Belly:

Vegetable oil cooking spray

1- to 2-pounds pork belly, skin on 

1 cup teriyaki sauce

1/2 cup mirin 

1/2 cup sake 

1 tablespoon sesame oil 

2 teaspoons sambal 

2 cloves garlic, roughly chopped 

1 thumb-size piece ginger, sliced 

1 white onion, sliced 

6-Minute Marinated Egg:

3 eggs

Reserved pork belly drippings


  1. In a medium saucepot, combine the Three's Traditional Ramen Broth and Chicken Soy Sauce, and bring to a boil.
  2. Meanwhile, bring a large pot of salted water to a rolling boil. Drop the kale in for a few seconds to wilt, then remove with a slotted spoon and set aside. Drop the noodles into the boiling water and cook until they float, 2 to 3 minutes. Drain in a colander and set aside.
  3. Set out four large noodle bowls and divide the chicken fat between the bowls. Pour the hot seasoned broth in the bowls and then add the noodles. Working counter clockwise from 12 o'clock, garnish each bowl in equal sections with the kale, followed by the corn, Pickled Kimchee Shiitake Mushrooms, green onions, three slices of Braised Pork Belly, half of a 6-Minute Marinated Egg and 2 pieces of nori. The colors of the toppings should look evenly distributed and beautiful. 

Three's Traditional Ramen Broth:

Yield: 3 quarts
  1. Preheat the oven to 400 degrees F. Place the pork knuckle bones in one roasting pan and the chicken backbones in a second roasting pan. Brush the miso paste over the pork knuckles. Transfer both pans to the oven and roast until the bones are dark golden brown, about 45 minutes.
  2. Carefully drain off the chicken fat and reserve the fat for the ramen bowl. Set aside one-third of the chicken backbones for the Chicken Soy Sauce.
  3. In a large stockpot, place the remaining backbones and the pork knuckles plus any drippings from the pan. Deglaze the roasting pans with the mirin and sake, and pour into the stockpot. Add the mushrooms, peppercorns, green onion whites, garlic, carrots, celery, ginger, kombu, white onions and radish. Add cold water to cover. Bring to a boil, then reduce the heat and cook at a low simmer for 12 hours. Remove the mushrooms and reserve for the Pickled Kimchee Shiitake Mushrooms. Strain the stock.

Chicken Soy Sauce:

Yield: 2 cups
  1. Place the roasted backbones and soy sauce in a medium saucepot and bring to a boil over high heat. Reduce to low and simmer for 45 minutes.

Pickled Kimchee Shiitake Mushrooms:

Yield: 6 servings
  1. Place the mushrooms in a small bowl and add the vinegar, kimchee sauce and sugar. Stir to combine and marinate covered overnight.

Braised Pork Belly:

Yield: 6 servings
  1. Preheat the oven to 225 degrees F. Spray a shallow roasting pan with vegetable oil and place the pork belly in the pan. In a small bowl, whisk together the teriyaki sauce, mirin, sake, sesame oil and sambal, and pour over the pork belly. Sprinkle the garlic, ginger and onion on top. Cover the roasting pan tightly with foil and roast until the pork is fork tender and pulls apart easily, about 6 hours.
  2. Carefully pour off and reserve the pork belly drippings for the 6-Minute Marinated Egg. Place a clean piece of parchment paper over the pork belly, followed by a clean roasting pan and a weight to press down the pork -- a couple of cans will do fine. Refrigerate until chilled. Slice into 3-by-1/4-inch pieces.

6-Minute Marinated Egg:

Yield: 6 servings
  1. Bring a small pot of water to a rolling boil. Gently lower the eggs into the pot and cook for 6 minutes. Immediately plunge eggs into a large bowl of ice water and chill thoroughly. Carefully peel the eggs and place in a shallow bowl. Pour the reserved pork belly drippings over the eggs and marinate overnight. If the eggs float, use a small plate to keep them submerged.
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