1
Soak the shredded wood ear mushrooms in water for about 4 hours.
⏱️ 240m 0s
Tonkotsu Ramen
Making Tonkotsu ramen with rich pork bone broth and soft, thin noodles.
JapaneseNoodles
⏱️ 247 min total📝 13 steps
What You'll Need
Noodles1 serving
Tonkotsu ramen soup base30g
Water360ml
Bean sproutsappropriate amount
Shichimiappropriate amount
Green onionappropriate amount
Chashuappropriate amount
Eggappropriate amount
Nori (seaweed)1 sheet
Instructions
2
Blanch the bean sprouts in water for about 5 seconds, cool in cold water, and drain.
⏱️ 0m 5s3
Thinly slice the green onion into strips or rounds.
4
Marinate the chashu and eggs in a soy sauce mixture; refrigerate for 4 days for the chashu and 2 days for the eggs to age.
5
Use a torch to sear both sides of the chashu to enhance the flavor of the fat.
⏱️ 0m 40s6
Cut the eggs in half to prepare soft-boiled eggs.
⏱️ 6m 30s7
Boil the noodles in hot water for 40 to 50 seconds.
⏱️ 0m 40s8
Drain the boiled noodles and shake off excess water thoroughly.
9
Add the noodles to the prepared broth and stir once to loosen them.
10
Lift the noodles and twist them into a figure-eight shape.
11
In a bowl, combine 30g of Tonkotsu ramen soup base and 360ml of hot water to complete the broth.
12
Add the noodles to the completed broth.
13
Top with green onion, sliced green onion, chashu, bean sprouts, shredded wood ear mushrooms, egg, and nori in that order.