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!
A tasty homemade tonkotsu (pork) ramen with homemade ramen broth, chashu (pork belly) and ajitsuke tamago (ramen eggs) that is just packed with flavour!
- 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)
- Heat the ramen broth and season with miso paste and chashu sauce, optionally warming the pork and eggs in the broth.
- Meanwhile cook the ramen noodles as directed on package.
- Divide everything between four bowls and enjoy!
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
The Short (dis)Order Cook says
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.
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
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?)
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