Zenless Zone Zero Black Bowl Smoked Chashu Ramen

Recreate Sixth Street's legendary Koi Noodle Shop ramen featuring rich pork bone broth, freshly boiled noodles, and savory honey-glazed smoked chashu.

Ingredients

• 1 kg pork soup bones
• 100 g ramen noodles
• 3 slices honey-glazed smoked chashu
• 1 soft-boiled egg
• 2 stalks green onions
• 1 carrot
• 100 g cabbage
• 3 shiitake mushrooms
• 10 g goji berries
• 2 sheets seaweed nori
• to taste salt
• as needed clear water

Instructions

1. 1Boil the Pork Bones and Aromatics

   

   Pour clear water from a plastic pitcher into a stainless steel pot containing raw pork bones, green scallions, and sliced ginger. Boil on medium-low heat for 4 hours to create the rich soup base.

   Tip: Simmering on medium-low heat for the full 4 hours ensures the flavors extract fully into the broth.
2. 2Add Vegetables and Simmer

   

   Add carrots, cabbage, shiitake mushrooms, and goji berries to increase the sweetness of the soup base. Continue to simmer for about 1 hour until the soup base thickens, stirring with a white ladle.

   Tip: Adding these vegetables later in the process prevents them from overcooking while boosting the natural sweetness of the soup.
3. 3Season the Soup

   

   Once the soup base has thickened and reduced after the additional hour of simmering, it is time to finalize the flavor. Add a suitable amount of salt to taste and stir gently, completing the secret rich soup base.

   Tip: Always season your broth at the very end of the cooking process. If you salt it too early, the broth will become overwhelmingly salty as the liquid reduces.
4. 4Boil the Ramen Noodles

   

   Put 100g of freshly made ramen into the pot of boiling water, boil until cooked, and remove using a metal mesh strainer and chopsticks.

   Tip: Keep a close eye on the cooking time to ensure the noodles retain a firm texture before removing them.
5. 5Rinse and Transfer Noodles

   

   Rinse the freshly cooked ramen noodles with cold water and transfer them into a glass bowl or serving bowl.

   Tip: Rinsing the noodles in cold water stops the cooking process and keeps them springy.
6. 6Slice the Smoked Chashu

   

   Prepare the toppings for your ramen bowl. Take the cooked, honey-glazed smoked chashu and use a sharp chefs knife to cut the meat into thick, generous slices on a wooden cutting board.

   Tip: Allowing the smoked chashu to rest for a few minutes before slicing ensures the meat retains its savory juices and stays tender.
7. 7Prepare and Slice the Egg

   

   Slice a peeled soft-boiled egg in half on a wooden cutting board with a knife to reveal the runny orange yolk for the final topping assembly.

   Tip: Use a sharp knife and wipe it clean between cuts to get a smooth, clean slice through the soft yolk.

Storage & Reheating

Burn It Off

Frequently Asked Questions