Description
Discover the secrets to making a creamy tonkotsu ramen that is rich in flavor and satisfying.
Ingredients
Scale
- 4 cups chicken broth
- 4 cups pork bone broth
- 2 tablespoons soy sauce
- 2 tablespoons miso paste
- 1 tablespoon sesame oil
- 4 ounces ramen noodles
- 2 green onions, sliced
- 2 soft-boiled eggs
- 1 cup bean sprouts
- 1 cup sliced mushrooms (shiitake or button)
- 1 cup sliced cooked pork belly or chashu
- Nori sheets, for garnish
- Chili oil, for serving (optional)
Instructions
- In a large pot, combine the chicken broth and pork bone broth. Bring to a simmer over medium heat.
- Stir in the soy sauce, miso paste, and sesame oil until well combined. Allow the broth to simmer for about 15 minutes to develop the flavors.
- While the broth is simmering, cook the ramen noodles according to the package instructions. Drain and set aside.
- In a separate pan, sauté the sliced mushrooms in a little sesame oil until they are tender, about 5 minutes.
- To serve, divide the cooked ramen noodles among four bowls. Ladle the hot broth over the noodles.
- Top each bowl with sliced pork belly, sautéed mushrooms, bean sprouts, and half a soft-boiled egg.
- Garnish with sliced green onions and a sheet of nori. Drizzle with chili oil if desired.
Notes
- For a vegetarian version, substitute the pork bone broth with vegetable broth and use tofu instead of pork belly.
- Add additional toppings like corn, bamboo shoots, or spinach for extra flavor and nutrition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 0g
- Sodium: 0mg
- Fat: 25g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 0mg