Japanese Tonkotsu Ramen with Chashu
Creamy pork broth ramen with springy noodles, chashu pork, soft eggs, nori, corn, and scallions.
Equipment
- Large saucepan
- Ramen pot
- Medium pot
- Fine-mesh strainer
- Tongs
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
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