Description
A classic Japanese ramen with savory soy sauce broth, tender chashu pork, and fresh toppings like nori, scallions, and soft-boiled eggs. Perfect for a comforting meal.
Ingredients
Scale
- Tonkotsu Ramen Broth:
- 4 cups tonkotsu broth (pork bone broth)
- 1/4 cup soy sauce (shoyu)
- 2 tablespoons mirin
- 1 tablespoon sake
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 2 garlic cloves, minced
- 1-inch fresh ginger, grated
- Shoyu Ramen:
- 4 packs fresh ramen noodles (or 4 portions dried noodles)
- 1 cup chashu pork, sliced thinly
- 4 soft-boiled eggs, halved
- 1 cup bean sprouts
- 4 sheets nori seaweed
- 2 tablespoons scallions, chopped
- 1 tablespoon sesame seeds
- 1/2 cup bamboo shoots, canned and sliced
- To taste: Dried wakame seaweed (optional)
Instructions
- Prepare the broth: In a large pot, combine tonkotsu broth, soy sauce, mirin, sake, sesame oil, sugar, minced garlic, and grated ginger. Bring to a simmer and cook for 10 minutes to infuse flavors.
- Cook the noodles: Boil a separate pot of water. Cook ramen noodles according to package instructions (usually 3-4 minutes for fresh). Drain and divide into four bowls.
- Assemble: Pour the hot shoyu broth over the noodles in each bowl. Top with sliced chashu pork, halved soft-boiled eggs, bean sprouts, bamboo shoots, nori sheets, chopped scallions, and sesame seeds.
- Serve immediately: Garnish with additional nori or wakame if desired. Enjoy hot.
Notes
For authentic flavor, use fresh ramen noodles if possible. Adjust soy sauce to taste for saltiness. This recipe makes 4 servings.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Method: Main Course
- Cuisine: Japanese
Nutrition
- Calories: 450
- Sugar: 5g
- Fat: 15g
- Carbohydrates: 45g
- Protein: 30g