Rich Tonkotsu Ramen
Chashu Pork
Experience the deep, creamy flavor of authentic tonkotsu ramen at home. Featuring tender chashu pork, pork soft bone, and perfectly textured alkaline noodles.
Tonkotsu ramen is beloved for its signature cloudy, deeply savory broth made from long-simmered pork bones. This version captures that soul-warming richness, pairing the velvety soup with succulent, thick-cut chashu pork and tender pork soft bone. It is a satisfying, restaurant-quality bowl that brings the essence of a Japanese ramen shop straight to your kitchen table.
Ingredients
- 1 pack Japanese alkali noodles
- 1 piece thick-cut chashu pork
- 1 piece tender pork soft bone
- 1 packet tonkotsu soup base
- 1 packet seasoning powder
- 1/4 cup wood ear mushroom strips
- 2 sheets nori seaweed
- 1 tbsp sesame and scallion seasoning
- to taste water
Instructions
- 1Heat the pork packages
Place the vacuum-sealed packages of thick-cut chashu pork and tender pork soft bone into a bowl of hot water. Allow them to soak and warm through while you prepare the soup and noodles.
Tip: Ensure the water is hot but not boiling to avoid melting the plastic bags. - 2Cook the ramen noodles
Bring a pot of water to a boil and carefully drop in the block of yellow alkaline ramen noodles. Use chopsticks to gently stir and separate the noodles, cooking them for 5-7 minutes until they reach your desired texture.
Tip: Keep an eye on the cooking time to ensure the noodles stay firm and do not become mushy. - 3Prepare the tonkotsu broth
Empty the packet of concentrated tonkotsu soup base into an empty pot. This base is the foundation of the rich, creamy flavor of the ramen.
Tip: Use a small spatula to get every bit of the concentrated base out of the packet. - 4Emulsify the broth
Pour boiling water into the pot containing the tonkotsu soup base. Stir well as the liquid emulsifies, turning into a creamy, milky-white broth.
Tip: Add the water slowly while stirring to ensure a smooth consistency. - 5Combine noodles and broth
Once the tonkotsu broth is boiling, add the previously cooked noodles back into the pot. Let them simmer together briefly to absorb the flavors of the soup.
Tip: Make sure the noodles are fully submerged in the hot broth. - 6Final assembly
Place the heated thick-cut chashu pork, tender pork soft bone, and wood ear mushroom strips into the pot with the noodles and broth. Your tonkotsu ramen is now ready to be finished with toppings.
Tip: Arrange the meat carefully so it stays intact before serving.
