Quick Japanese Tonkotsu Ramen

Enjoy a rich, mellow Japanese Tonkotsu Ramen at home in just five minutes. This shortcut recipe uses quality bone broth base and seared chashu for authentic flavor.

Ingredients

• 1 packet Japanese pork bone soup base
• to taste mineral water
• 5 g Char Siu sauce
• 1 serving ramen noodles
• 2 slices pork Char Siu
• 1 tbsp wood ear mushrooms
• 1 tbsp bamboo shoots
• 1 tbsp braised meat sauce
• 0.5 soft-boiled egg
• 1 tsp shredded green onion
• 1 tsp fried shallots
• 2 sheets nori seaweed

Instructions

1. 1Prepare the broth base

   

   Pour mineral water into a metal pot and place it on the induction cooker. Bring the water to a boil to prepare it for the ramen soup base.

   Tip: Using mineral water can improve the flavor of the broth compared to tap water.
2. 2Add pork bone soup base

   

   Once the water is boiling, add the Japanese pork bone soup base with a dilution ratio of 1 to 10. Stir thoroughly until the soup base is fully dissolved and the mixture returns to a boil.

   Tip: Ensure the ratio is precise for a rich, mellow flavor.
3. 3Prepare the serving bowl

   

   Pour 5 grams of Char Siu sauce into the bottom of the serving bowl. This will serve as the flavorful foundation for the ramen broth.

   Tip: Measuring the sauce accurately helps balance the saltiness.
4. 4Assemble the noodles

   

   Combine the prepared pork bone soup with the Char Siu sauce in the bowl, then add the cooked ramen noodles. Use chopsticks to ensure the noodles are evenly distributed and coated in the rich soup.

   Tip: Use chopsticks to lift and place noodles gracefully to avoid splashing.
5. 5Sear the Char Siu

   

   Place the thin slices of pork Char Siu on a metal plate and use a handheld kitchen torch to sear them. This adds a smoky flavor and a nice charred appearance to the pork.

   Tip: Sear the edges until they are slightly crisp for the best texture.
6. 6Place the Char Siu

   

   Carefully place the freshly seared Char Siu slice on top of the noodles. This will act as the savory centerpiece for the rest of your garnishes before layering the other ingredients.

   Tip: Use tweezers for precise placement of toppings for a professional look.
7. 7Add vegetables to the ramen

   

   Place the prepared wood ear mushrooms and bamboo shoots into the bowl with the noodles and broth. These ingredients add a crunchy texture that contrasts beautifully with the tender chashu and soft noodles.

   Tip: Ensure the bamboo shoots are well-drained before adding to keep the soup flavor concentrated.
8. 8Add braised meat and egg

   

   Carefully add a spoonful of rich braised meat sauce over the noodles. Complete the topping by placing half a soft-boiled egg into the bowl, allowing it to soak up some of the flavorful pork bone broth.

   Tip: Use a warm spoon to place the egg to ensure it maintains its shape and the yolk remains creamy.
9. 9Final garnish

   

   For the finishing touch, sprinkle shredded green onion and fried shallots over the ramen, and tuck two sheets of seaweed (nori) into the side of the bowl. The fresh aromatics and crisp seaweed elevate the final presentation and depth of the dish.

   Tip: Add the fried shallots right before serving to ensure they stay crispy and dont get soggy in the hot soup.

Storage Instructions

Burn It Off

Frequently Asked Questions