20-Min Tonkotsu Ramen Bowl
Creamy, porky ramen in 20 minutes using pork broth concentrate and fresh ramen noodles. Top with a soft-boiled egg, scallions, and a drizzle of chili oil for that Yokohama-style depth.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 32g
Ingredients
- 2 packets pork broth concentrate or instant ramen broth packet
- 2 servings fresh ramen noodles
- 6 oz pork shoulder or pork belly, thinly sliced
- 2 whole eggs
- 2 stalks scallions, chopped
- 1 tbsp chili oil or rayu
- ½ sheet nori sheets, sliced
Instructions
- 1
Bring a small pot of water to a boil and gently add the eggs, cooking for 6–7 minutes until soft-boiled.
- 2
Fill a large pot with 4 cups water and bring to a boil. Stir in the broth concentrate until dissolved, about 1 minute.
- 3
Add the pork slices to the broth and simmer until just cooked through, 2–3 minutes.
- 4
Add the ramen noodles to the same pot and cook until al dente, stirring occasionally, 3–4 minutes.
- 5
Peel the soft-boiled eggs and halve them. Divide the noodles and broth into two bowls.
- 6
Top each bowl with an egg, scallions, chili oil, and nori. Serve immediately.
Tools you’ll need
- small pot
- large pot
- slotted spoon
- two bowls
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
