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Tonkotsu Ramen

5 from 1 vote
This recipe contains a lot of toppings, but you could only use chashu, corns, egg and green onion to make a very simple and delicious ramen dish.
Prep Time: 20 minutes
Cook Time: 10 minutes
Course: Noodles
Cuisine: Japanese
Servings: 2
Author: Omnivore's Cookbook

Ingredients

  • 2 serves dry or fresh ramen noodles

Ramen soup

  • 1 cup pork stock
  • water to dilute pork stock approx. 1-2 cup water, depends on the thickness of pork stock
  • 1 teaspoon chicken stock powder
  • 1 teaspoon soy sauce
  • 1 teaspoon rice wine
  • pinch of salt
  • several drops of sesame oil

Toppings

  • 1 block homemade chashu 3-4 slices per person
  • 1 marinated egg or boiled egg, halved
  • 2 tablespoons corns
  • 4 small bamboo shoots option
  • handful of boiled spinach halved (option)
  • handful of boiled spring sprouts option
  • handful of green onion finely chopped

Instructions

  • Bring a large pot of water to boil, add noodles and boil according to instruction.
  • While boiling noodles, add pork stock and water into a small pot and heat till bringing a boil, add chicken stock, soy sauce, wine and salt to taste, boil for 1 more minute. Turn off heat, add sesame oil. The soup and noodles should be done at the same time. Simmer soup on lowest heat if noodles are still cooking.
  • When the noodles are done, pour soup into 2 big bowl till half full, drain noodles and add them into soup, stir slightly by chopsticks.
  • Add toppings on noodles and serve immediately.