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Japanese tonkotsu ramen with creamy pork broth, noodles, chashu, soft egg, nori, and scallions.

Japanese Tonkotsu Ramen with Chashu

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Creamy pork broth ramen with springy noodles, chashu pork, soft eggs, nori, corn, and scallions.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Main Course
Cuisine: Japanese
Calories: 620
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

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

Equipment

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

Method
 

Season the broth:
  1. 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:
  1. Bring a separate pot of water to a boil. Cook the ramen noodles according to the package directions, then drain well.
  2. Slice the soft-boiled eggs in half and warm the chashu briefly in the broth or a skillet.
Assemble:
  1. Divide the noodles between four warmed bowls. Pour over the hot broth and arrange chashu, egg, corn, scallions, nori, and sesame seeds on top.
  2. Serve immediately while the broth is steaming and the noodles are springy.

Nutrition

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

Notes

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