Free recipe
Tonkotsu Ramen
Built around ramen noodles and pork or chicken stock -- the method starts by soft-boil the eggs: lower them into boiling water.
This Asian tonkotsu ramen builds its flavor from ramen noodles, pork or chicken stock and milk, and comes together in about 50 minutes with medium-level technique. The method starts by soft-boil the eggs: lower them into boiling water.
Worth the 50 minutes -- this is a weekend project that pays off.
A few technique steps to focus on, but nothing that needs special equipment.
Built around ramen noodles, so the flavor comes from real ingredients, not a spice packet.
Ingredients
- 2 portions fresh ramen noodles
- 6 cups pork or chicken stock
- 1/4 cup milk (for a creamy tonkotsu-style look)
- 2 tbsp white miso paste
- 1 tbsp soy sauce
- 2 soft-boiled eggs, halved
- 4 slices cooked pork belly or roast pork
- 2 scallions, sliced
- 1 sheet nori, chili oil
Nutrition (estimated, per serving)
Calculated from this recipe's own ingredient list; treat as an estimate, not a lab measurement.
Method
Soft-boil the eggs: lower them into boiling water and cook exactly 6.5 minutes, then move to ice water. Peel gently and halve.
Bring the stock to a gentle simmer. Whisk in the miso, soy sauce, and milk until smooth and slightly creamy. Keep it hot but do not boil hard (boiling can split the miso).
Cook the ramen noodles in a separate pot of boiling water for the packet time (usually 2-3 minutes), then drain well.
Warm the pork slices in the hot broth for a minute.
Divide the noodles between two deep bowls and ladle the hot broth over.
Arrange the pork, halved eggs, scallions, and nori on top.
Finish with a drizzle of chili oil and serve immediately while steaming.
The step worth not rushing: Bring the stock to a gentle simmer. Whisk in the miso, soy sauce, and milk until smooth and slightly creamy. Keep it hot but do not boil hard (boiling can split the miso).
