Esther Choi Ramen Recipe: Rich Broth With Perfectly Jammy Eggs

Esther Choi’s ramen represents the perfect marriage of Korean boldness and Japanese ramen tradition. This recipe delivers a deeply flavorful broth that balances umami richness with subtle spice, paired with springy noodles and meticulously prepared toppings. The signature jammy eggs and tender chashu pork elevate each bite into a restaurant-quality experience.

What sets this ramen apart is the attention to detail in every component. The broth simmers for hours to develop complex layers, while the eggs achieve their custardy centers through precise timing. Whether you’re recreating Esther’s iconic dish or adapting it with vegetarian proteins, this method ensures perfect results with professional technique accessible to home cooks.

Ingredients for Esther Choi Ramen

This professional-grade ingredient list ensures Esther Choi’s signature ramen depth with restaurant-quality components and meticulous preparation standards.

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The pork belly quality determines your chashu success. Heritage breed pork from specialty butchers (like Pat LaFrieda or Snake River Farms) offers superior marbling and texture. For broth bones, request fresh chicken feet or pork femurs from your butcher—they must be split for proper collagen extraction. Dried shiitake should be thick-cut, wood-grown varieties (avoid thin, mass-produced mushrooms). Kombu selection matters: Rishiri kombu provides the cleanest oceanic flavor without bitterness.

For vegetarian adaptations, substitute king oyster mushrooms (sliced and braised) for chashu pork, and use shiitake stems plus kombu for broth depth. Soy sauce alternatives include tamari for gluten-free or coconut aminos for lower sodium. Mirin substitutes require caution—dry sherry plus sugar (3:1 ratio) works in emergencies, but lacks authentic complexity. Miso selection impacts final flavor: white miso offers sweetness while red miso adds robust umami. Always use freshly opened miso for maximum enzymatic activity.

Broth components can be prepped 24 hours ahead—store charred vegetables and bones separately in the refrigerator. Chashu pork benefits from overnight marinating but requires only 4 hours minimum. Jammy eggs maintain their texture for 3 days refrigerated in their marinade. Completed broth keeps 5 days refrigerated or 3 months frozen (leave 2-inch headspace). Nori sheets lose crispness quickly—store with silica packets and toast immediately before serving.

Step-by-Step Instructions for Esther Choi-Style Ramen

This methodical approach ensures a deeply flavorful broth with perfectly textured components every time.

Step 1: Prepare the Rich Pork and Chicken Broth Base

Begin by thoroughly rinsing the 2 lb chicken feet or pork bones under cold water to remove any impurities. In a large stockpot, combine the bones with the 1.5 lb pork belly, 1 oz dried shitake mushrooms, 1 piece kombu, 2 whole yellow onions (halved and charred), 10 cloves garlic (unpeeled), and 3 oz fresh ginger (sliced). Cover with 12 cups cold water—this gradual heating extracts maximum flavor.

Bring to a gentle boil over medium-high heat, then immediately reduce to a bare simmer. Skim any foam that rises to the surface during the first 30 minutes—this ensures a clean, clear broth. Partially cover and maintain at 190-200°F for 8-10 hours, replenishing water as needed to keep ingredients submerged. The broth should reduce by about one-third, developing a deep amber color and rich mouthfeel from the collagen.

Step 2: Create the Chashu Pork Belly

While the broth simmers, prepare the chashu. Remove the pork belly from the broth after 2 hours of simmering and transfer to a separate pot. Add 0.33 cup soy sauce, 0.25 cup mirin, 2 tbsp sesame oil, and enough broth to cover. Bring to a gentle simmer over medium-low heat and cook for an additional 2-3 hours, turning occasionally, until the meat is fork-tender but still holds its shape.

The pork should develop a glossy, caramelized exterior while remaining juicy inside. Test doneness by inserting a skewer—it should slide in with minimal resistance. Remove from liquid and let cool slightly before slicing into ¼-inch thick pieces. Reserve the cooking liquid to enrich the final broth.

Step 3: Prepare the Jammy Marinated Eggs

Bring a small pot of water to a rolling boil. Using a slotted spoon, gently lower the 4 large eggs into the water and cook for exactly 6 minutes and 30 seconds for perfect jammy centers. Immediately transfer to an ice bath to halt cooking. Once cool, carefully peel under running water to remove any shell fragments.

Combine 2 tbsp soy sauce, 1 tbsp mirin, and 1 tbsp water in a bowl. Submerge the peeled eggs in this marinade for at least 4 hours (overnight for deeper flavor). The whites will absorb a light amber hue while the yolks remain creamy. Halve lengthwise just before serving to reveal the custard-like interior.

Step 4: Assemble the Ramen Bowls

Cook the 4 packages ramen noodles according to package directions, timing carefully to achieve al dente texture—typically 3-4 minutes for fresh noodles or 4-5 minutes for dried. Drain well and divide among four deep bowls. Ladle the strained, defatted broth over the noodles, ensuring each serving gets an equal portion of the rich liquid.

Arrange 3-4 slices of chashu, half a marinated egg, and ¼ of the reserved vegetables from the broth in each bowl. Drizzle with 1 tsp sesame oil and add 1 tsp miso paste to the center for stirring. The heat from the broth will bloom the miso’s umami as you mix.

Step 5: Garnish and Serve Immediately

Finish each bowl with thinly sliced scallions (about 1 tbsp per serving) and ½ sheet of nori torn into strips. The nori should be added just before serving to maintain its crisp texture. Serve with chopsticks and a deep spoon to capture both noodles and broth in each bite.

The ideal ramen experience balances temperature and texture—serve immediately while the broth is steaming hot (160°F minimum) and the noodles retain their springy bite. The chashu should be warm throughout, the egg yolk still slightly runny, and the aromatics from the sesame oil and scallions pronounced with each spoonful.

Perfect Pairings for This Dish

Beer Pairings

I love pairing this ramen with a crisp Japanese lager like Sapporo Premium or Asahi Super Dry. The clean, slightly sweet malt profile cuts through the broth’s richness while the carbonation refreshes your palate. For something bolder, try a Belgian witbier—its citrus and spice notes complement the sesame and miso beautifully. 🍺

Sake Options

A chilled junmai ginjo sake like Dassai 39 or Hakkaisan brings out the umami in the broth. The delicate fruitiness balances the saltiness, and the smooth finish doesn’t overpower the dish. I prefer serving it at 45-50°F to highlight its aromatic qualities.

Side Dish Ideas

Simple kimchi or quick-pickled cucumbers add a tangy contrast that brightens each bite. I toss 1 cup sliced cucumbers with 1 tbsp rice vinegar, ½ tsp sugar, and pinch of salt for a 10-minute pickle. The acidity cuts through the richness perfectly. 🥒

Wine Pairings

For wine lovers, a dry Riesling from Germany or Alsace works wonders. The crisp acidity and stone fruit notes stand up to the broth’s intensity. I’ve also enjoyed Pinot Noir from Oregon—its earthy red fruit complements the chashu without overwhelming the dish.

Condiment Additions

Set out small bowls of chili oil, toasted sesame seeds, and extra miso paste for customization. A drizzle of rayu (Japanese chili oil) adds heat, while 1 tsp sesame seeds per bowl enhances nuttiness. These let everyone adjust their bowl to taste.

Dessert Follow-Up

End with something light like matcha ice cream or yuzu sorbet to cleanse the palate. The bitterness of matcha or citrusy yuzu provides a refreshing contrast after the rich ramen. I serve ½ cup portions in chilled bowls for the perfect finish.

Frequently Asked Questions