Wicked Style Japanese Tonkotsu-Inspired Ramen
Transform ordinary instant noodles into a creamy, tonkotsu-style ramen using a rich mayo-based seasoning broth, savory seared Spam, and a perfect soft-boiled egg.
Creating an authentic tonkotsu ramen at home is a labor-intensive process requiring hours of simmering pork bones. This wicked hack, however, achieves a remarkably similar creamy richness in minutes. By emulsifying mayonnaise and egg yolk with standard instant noodle seasoning, you create a deeply flavorful, velvet-textured broth that elevates the humble pantry staple.
Ingredients
- 1 pack instant noodles
- 2 slices Spam
- 1 large egg (for boiling)
- 1 tbsp mayonnaise
- 1 tsp minced garlic
- 1 small handful wood ear mushrooms (soaked)
- 1 stalk green onion (green parts only)
- 1 sheet nori seaweed
- 1 egg yolk (for broth base)
Instructions
- 1Prep the green onions
Take fresh green onions and carefully chop only the green parts into small, uniform pieces on a wooden cutting board. These will be used later to build the flavorful seasoning base for your instant ramen.
Tip: Keep the white parts of the green onion for another dish, as we only need the vibrant green sections for this specific ramen broth base. - 2Sear the Spam
Place slices of Spam into a hot iron skillet. Pan-fry them over medium heat until both sides are nicely charred and browned, then remove them from the pan and set aside for later use as a topping.
Tip: Getting a good char on the Spam adds a savory, meaty flavor that mimics traditional chashu pork. - 3Blanch wood ear mushrooms
Take your previously soaked wood ear mushrooms and blanch them in a pot of boiling water for four to five minutes. This softens them properly before you slice them for the ramen.
Tip: After blanching, immediately transfer the mushrooms to a bowl of cold water to stop the cooking and ensure they retain a satisfying crunch. - 4Slice the mushrooms
Once the blanched wood ear mushrooms have been cooled, place them on a cutting board and slice them into thin, consistent strips. These strips will provide a great texture to your ramen bowl.
Tip: Use a sharp knife to ensure clean cuts, keeping the mushroom strips uniform in size. - 5Soft-boil the egg
Bring a pot of water to a boil, then reduce to medium heat. Carefully lower an egg into the water and cook for exactly six and a half minutes. After the time is up, remove the egg and place it into cold water to stop the cooking process.
Tip: A six-and-a-half-minute boil is perfect for achieving a jammy, soft-boiled yolk. - 6Create the soup base
In your serving bowl, combine one egg yolk, minced garlic, a portion of the chopped green onions, a generous dollop of mayonnaise, and the instant noodle seasoning packet. Mix these ingredients thoroughly to create a rich, soul-soothing soup base.
Tip: The mayonnaise acts as an emulsifier, making the instant noodle broth taste much creamier and more like an authentic tonkotsu ramen.
