Quick Tonkotsu Ramen
Rich, creamy pork bone broth simmered with tender noodles and topped with eggs, bamboo shoots, and scallions. This weeknight version achieves deep flavor in under 50 minutes using store-bought broth as a base.
- Total time
- 45 min
- Servings
- 2
- Calories
- 485
- Protein
- 28g
Ingredients
- 6 cups pork bone broth or chicken broth
- 4 oz pork belly or collar meat, thinly sliced
- 2 whole eggs
- 8 oz fresh ramen noodles
- 3 tablespoon soy sauce
- 1 tablespoon mirin or brown sugar
- ½ cup canned bamboo shoots, drained
- 2 whole scallions, green parts only
- ½ teaspoon sesame oil
Instructions
- 1
Bring a small pot of water to a rolling boil over high heat, about 5 minutes. Gently lower the two eggs into the water using a spoon.
- 2
Cook the eggs for 6 minutes exactly, then transfer them to a bowl of cold water to stop the cooking. Set aside to cool.
- 3
Cut each scallion crosswise into thin rings about the width of a pencil lead, keeping white and green parts separate. Set green rings aside in a small bowl.
- 4
Pour the 6 cups of broth into a large pot and bring to a boil over high heat, about 8 minutes. You will see big rolling bubbles breaking the surface.
- 5
Add the sliced pork belly to the boiling broth and stir immediately with a wooden spoon to separate the pieces so they don't clump together.
- 6
Reduce the heat to medium and simmer for 10 minutes, stirring occasionally once every minute, until the pork is fully cooked and no longer pink inside.
- 7
Stir in 3 tablespoons soy sauce and 1 tablespoon mirin, then taste a spoonful of broth. It should taste savory and slightly sweet; adjust salt if needed.
- 8
Add the ramen noodles to the broth and use tongs to push them down into the liquid so they cook evenly. Bring back to a gentle boil.
- 9
Cook the noodles for 3 minutes, stirring gently once halfway through, until they are tender but still slightly chewy when you bite one.
- 10
Peel the cooled eggs by gently tapping them all over and rolling them under your palm until the shell cracks, then peel away the shell and white under cool running water.
- 11
Add the bamboo shoots to the pot and stir gently for 30 seconds so they warm through in the hot broth.
- 12
Divide the noodles, broth, pork, and bamboo shoots equally between two large bowls, using tongs for noodles and a ladle for broth.
- 13
Cut each soft-boiled egg in half lengthwise and place both halves in the center of each bowl, yolk-side up.
- 14
Scatter the green scallion rings and any white parts on top of each bowl, then drizzle 0.25 teaspoon sesame oil over the surface.
Tools you’ll need
- small pot for eggs
- spoon
- large pot for broth (6-quart capacity)
- wooden spoon
- tongs
- ladle
- cutting board
- chef's knife
- two large ramen or soup 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.
