Maple Sausage Breakfast Ramen

Chef notes

I love this recipe because it brings together the flavors and places that have shaped my cooking. The maple sausage captures the familiar sweet-and-savory balance of breakfast, pairing the warmth of well-seasoned sausage with the sweetness of maple. The ramen brings that comfort into Japanese tradition through the lens of New York breakfast culture. When the soy-cured yolk is broken into the hot noodles and broth, it creates a rich, silky finish that brings every element together. This bowl represents what Ramen by Ra is all about: the soul of a Southern breakfast, the energy of New York and the tradition of Japanese ramen, brought together in one deeply personal expression.

Technique tips: Use a small, shallow container that keeps the yolks close together, so the marinade completely covers them. When the yolks are ready, lift them directly from the marinade with a spoon and gently place them onto the finished ramen. Plan on 5 ounces of raw sausage per person. The sausage will shrink slightly as it cooks, yielding approximately 3 to 4 ounces per bowl. Prepared shoyu tare is available at Japanese markets and online. Salt levels vary by brand, so choose a milder variety when possible.

Swap options: An equal amount of 80/20 ground beef may be substituted for the ground pork. Avoid extra-lean ground beef. Cook either meat to an internal temperature of 160 F. Store-bought maple breakfast sausage may be used instead of making the sausage from scratch. If using raw sausage links, remove and discard the casings, then cook the meat in a skillet, breaking it into small crumbles. If using fully cooked links or patties, finely chop the sausage and heat it thoroughly before adding it to the ramen.