Cook and Scale
Tonkotsu-Style Ramen
4 servings · 110 min total
A rich miso-enriched pork broth ramen with silky slow-braised pork belly, soft-boiled eggs, and springy noodles.
Ingredients
- 600 g pork belly, rolled and tied
- 2 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp sake
- 1⅗ l chicken stock
- 3 tbsp miso paste
- 1 tsp dashi granules
- 6 garlic, crushed
- 30 g fresh ginger, sliced
- 360 g ramen noodles
- 2 egg
- 1 tsp chilli flakes
- 2 spring onion, sliced
- 50 g bean sprouts
- 1 tsp sesame oil
Contains: Gluten, Egg, Soy, Fish, Sesame, Celery
Allergen info is best-effort — please verify yourself.
Method
- 1.
Simmer the pork belly — Simmer the pork belly with the soy sauce, mirin, sake, garlic, and ginger in the stock, partially covered, for 1 hour until very tender.
- 2.
Season the broth with miso — Lift out the pork, whisk the miso paste and dashi granules into the broth until dissolved, and keep hot.
- 3.
Prep the eggs and pork — Soft-boil the eggs for 7 minutes, cool, peel, and halve. Slice the pork belly thinly.
- 4.
Cook the ramen noodles — Cook the ramen noodles in boiling water for 3 minutes, drain, and divide among deep bowls.
- 5.
Assemble the ramen bowls — Ladle the rich miso broth over the noodles, top with sliced pork belly, egg halves, chili flakes, spring onion, and bean sprouts, and finish with sesame oil.