Creamy Miso Tonkotsu Ramen
Prep Time
2 hours 30 minutes
Calories
750 kcal (est.)
Difficulty
Medium
Ingredients
- For the Chashu Pork:
- 1 lb pork belly, skin off
- 1/2 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake (or water)
- 2 tbsp sugar
- 2 slices fresh ginger
- 2 scallions, roughly chopped
- For the Ajitama (Marinated Soft-Boiled Egg):
- 2 large eggs
- 1/4 cup soy sauce
- 1/4 cup water
- 1 tbsp mirin
- For the Broth:
- 4 cups rich pork or chicken broth
- 1/4 cup white miso paste
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1 tsp grated fresh ginger
- 1 clove garlic, minced
- 1 tsp sesame oil
- Optional: 1/2 tsp black garlic oil (Mayu) for drizzling
- For Assembly:
- 2 servings fresh ramen noodles
- 2 scallions, thinly sliced (for garnish)
- 4-6 slices menma (bamboo shoots)
- 2 sheets nori seaweed
Instructions
- Prepare Chashu Pork: Roll the pork belly tightly and tie with kitchen twine. In a pot, combine soy sauce, mirin, sake, sugar, ginger, and roughly chopped scallions. Add the tied pork belly and enough water to just cover it. Bring to a boil, then reduce heat and simmer, covered, for 1.5 to 2 hours, or until the pork is very tender. Let the pork cool in the liquid, then remove and slice into 1/4-inch thick pieces.
- Prepare Ajitama: Bring a pot of water to a rolling boil. Carefully lower eggs into the boiling water and cook for 6-7 minutes for a jammy yolk. Immediately transfer eggs to an ice bath to stop cooking, then carefully peel them. In a small container, combine soy sauce, water, and mirin. Marinate the peeled eggs in this mixture for at least 30 minutes, or preferably overnight in the refrigerator. Halve the eggs before serving.
- Prepare Broth: In a saucepan, heat the pork or chicken broth over medium heat. In a small bowl, whisk the miso paste with a few spoonfuls of the hot broth until smooth, then stir the smooth miso mixture back into the main broth. Add the soy sauce, mirin, grated ginger, minced garlic, and sesame oil. Bring to a gentle simmer for 5-10 minutes to allow flavors to meld, do not boil aggressively.
- Cook Noodles: While the broth simmers, cook the fresh ramen noodles according to package directions until al dente. Drain well.
- Assemble Ramen: Divide the cooked noodles evenly into two large ramen bowls. Ladle the hot broth over the noodles.
- Garnish and Serve: Arrange the sliced chashu pork, halved ajitama eggs, menma, and nori seaweed artfully on top of the noodles and broth. Garnish with thinly sliced scallions and, if desired, drizzle with black garlic oil. Serve immediately.