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Tonkotsu Ramen

[heart_this] · Mar 23, 2018 · 8 Comments

Tonkotsu Ramen

A tasty homemade tonkotsu (pork) ramen with homemade ramen broth, chashu (pork belly) and ajitsuke tamago (ramen eggs) that is just packed with flavour!

Ramen seems to be pretty popular in restaurants these days, which is good since I always enjoy a nice bowl of ramen! The other day while I was happily slurping up a bowl of pork ramen I realized that it was about time to share my favourite ramen recipe! Tonkotsu ramen takes a bit of work to make but it’s well worth it! It all starts out with tonkotsu ramen broth, chashu pork belly, and ajitsuke tamago (ramen eggs) which can all be made ahead of time so that you can throw the finished bowl of ramen together in almost no time. You simply need to heat the broth, cook the noodles and add your favourite ramen toppings an you are in ramen heaven in less than 20 minutes. I like simple toppings for my ramen adding mushrooms and green onions to the broth, noodles, sliced pork and egg and of course some spicy shichi-mi tōgarashi (chili pepper spice blend) finishes it off perfectly! The next time you have a ramen craving think about making your own!

Tonkotsu Ramen

See How to make chashu

Tonkotsu Ramen

See How to make ramen eggs

Tonkotsu Ramen

Tonkotsu Ramen
Tonkotsu Ramen

Tonkotsu Ramen

Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Servings: 4

A tasty homemade tonkotsu (pork) ramen with homemade ramen broth, chashu (pork belly) and ajitsuke tamago (ramen eggs) that is just packed with flavour!

ingredients
  • 4 cups tonkotsu ramen broth
  • 2 tablespoons white miso paste
  • 2 tablespoons chashu sauce*
  • 8 ounces chashu pork belly, sliced
  • 2 ajitsuke tamago (ramen eggs), cut in half
  • 4 servings ramen noodles
  • 2 ounces enoki mushrooms
  • 4 green onions, thinly sliced
  • 4 small sheets nori (roasted seaweed)
directions
  1. Heat the ramen broth and season with miso paste and chashu sauce, optionally warming the pork and eggs in the broth.
  2. Meanwhile cook the ramen noodles as directed on package.
  3. Divide everything between four bowls and enjoy!
Note: Ramen broth is typically seasoned with either salt or soy sauce or miso paste.
Option: *Replace chashu sauce with 1 tablespoon of each soy sauce, sake, and mirin.
Option: Additional seasonings (one or more of): tahini, ground toasted sesame seeds, toasted sesame oil, chili oil, may (blackened garlic oil).
Option: Garnish with shichi-mi tōgarashi (chili powder spice blend), corn, bean sprouts, jalapenos, baby bok choy or your favourite ramen toppings
Similar Recipes:
Dandan Noodles (Tantanmen Ramen)
Oyakodon (Japanese Chicken and Egg Rice Bowl)
Kare Udon (Curry Udon Soup)
Shrimp Wonton Soup
Thai Peanut Chicken Noodle Soup
Tofu and Wakame Miso Soup
Pho Bo (Vietnamese Beef Noodle Soup)

20 Minute Meals, 30 Minute Meals, Food, Japanese, Main Course, Pork, Recipe, Soup

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Reader Interactions

Comments

  1. The Short (dis)Order Cook says

    March 27, 2018 at 2:55 pm

    Bestill my heart! Tonkatsu ramen is my most favorite ramen dish. I have to wait on a long line at the ramen shop of 45th street to get it. Thanks for sharing the recipe. I have yet to have the patience to properly make the broth, but this is on my cooking bucket list.

    Reply
  2. Carissa says

    June 6, 2022 at 11:00 pm

    Either I made a bunch of mistakes with this or the recipe isn’t good; I made it and it tasted…just okay, kind of gross aftertaste. Maybe it was the enoki mushrooms or because I used thinly sliced pork belly instead of chashu pork belly? But it just didn’t turn out good

    Reply
    • kevin says

      June 13, 2022 at 9:14 am

      The main flavour in this ramen comes from the homemade tonkotsu ramen broth, how did that taste after you made it? (Before using in the ramen?)

      Reply
      • Carissa says

        July 9, 2022 at 1:07 am

        The ramen broth tasted absolutely great, especially when I added the miso paste but everything else just kind of tasted gross. I did buy the emoki mushrooms 4-5 days before j made the dish but read that they keep for up to two weeks in the fridge

        Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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