Japanese Tonkotsu Ramen with Chashu

Tonkotsu ramen is Japan’s rich, creamy pork-broth ramen, layered with springy noodles and toppings such as chashu and soft eggs.

This approachable version uses prepared tonkotsu broth, then builds depth with a quick tare and carefully cooked toppings.

Cook the noodles separately and serve immediately so they stay springy instead of absorbing too much broth.

Serving Suggestions

Serve with extra scallions, chili oil, bamboo shoots, or a small side of gyoza.

Recipe Notes

The broth and seasoned eggs can be made ahead for up to three days. Cook noodles fresh for each bowl.

Japanese Tonkotsu Ramen with Chashu

Creamy pork broth ramen with springy noodles, chashu pork, soft eggs, nori, corn, and scallions.

Servings 4 bowls

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

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Equipment

• Large saucepan
• Ramen pot
• Medium pot
• Fine-mesh strainer
• Tongs

Ingredients

 

US CustomaryMetric

 

1x2x3x

Broth and tare

• 6 cups prepared tonkotsu broth heated
• 1/4 cup soy sauce
• 2 tbsp white miso
• 2 cloves garlic grated
• 1 tsp sesame oil
• 1 tsp fresh ginger grated

Toppings

• 4 portions fresh ramen noodles
• 12 oz chashu pork sliced
• 4 large eggs soft-boiled and peeled
• 1 cup sweet corn
• 4 pieces scallions thinly sliced
• 2 sheets nori halved
• 1 tbsp sesame seeds

Instructions

 

Season the broth:

• Warm the tonkotsu broth in a saucepan. Whisk the soy sauce, miso, garlic, sesame oil, and ginger into the broth and keep it just below a simmer.

Cook the noodles and eggs:

• Bring a separate pot of water to a boil. Cook the ramen noodles according to the package directions, then drain well.
• Slice the soft-boiled eggs in half and warm the chashu briefly in the broth or a skillet.

Assemble:

• Divide the noodles between four warmed bowls. Pour over the hot broth and arrange chashu, egg, corn, scallions, nori, and sesame seeds on top.
• Serve immediately while the broth is steaming and the noodles are springy.

Notes

• Warm the serving bowls with hot water before assembling so the broth stays hot.
• Add chili oil or shichimi togarashi for heat.

Nutrition

Calories: 620kcalCarbohydrates: 66gProtein: 31gFat: 25gSaturated Fat: 9gCholesterol: 230mgSodium: 1640mgFiber: 4gSugar: 5g

Calories: 620kcal

Course: Main Course

Cuisine: Japanese

Keyword: Chashu, Japanese Ramen, Tonkotsu Ramen