Quick Tonkotsu-Style Ramen
Rich, creamy pork-broth ramen built from store-bought stock in under 30 minutes. Topped with chashu pork belly slices, soft-boiled egg, nori, and green onions.
- Total time
- 30 min
- Servings
- 2
- Calories
- 620
- Protein
- 34g
Ingredients
- 200 g fresh ramen noodles
- 200 g pork belly slices
- 800 ml pork bone broth
- 2 piece eggs
- 3 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp sesame paste (tahini)
- 2 piece garlic cloves
- 2 piece nori sheets
- 3 piece green onions
- 1 tsp sesame oil
- 80 g bamboo shoots, canned
Instructions
- 1
Soft-boil eggs: lower into boiling water, cook exactly 6.5 minutes, then plunge into ice water. Peel and halve.
- 2
Brown pork belly in a dry pan over medium-high heat until golden on all sides, about 5 minutes. Add soy sauce and mirin, toss to glaze.
- 3
Whisk sesame paste, minced garlic, and soy sauce into warmed pork broth. Taste and adjust seasoning.
- 4
Cook noodles per package directions. Divide into deep bowls, pour hot broth over, then top with pork, halved egg, bamboo shoots, nori, and green onions. Drizzle sesame oil.
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