Tonkotsu Ramen

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Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Servings: 2
Calories: 670kcal

Ingredients

Rooibos Iced Tea

  • 2 cups Water
  • 2 Rooibos tea bags (or 1 tsp loose rooibos tea per bag)
  • 2 TBSP Honey (or sugar, adjust to taste)
  • Ice cubes for serving

Chashu Pork

  • 8 oz Boneless pork loin
  • 2 TBSP Reduced-sodium soy sauce
  • 1/4 cup Sake
  • 1/4 cup Rice wine vinegar or mirin
  • 2 Scallions roughly chopped
  • 2 cloves Garlic
  • 1/2 inch piece Fresh ginger roughly sliced
  • 1/4 Shallot skin on
  • 1/4 cup Water

Tonkotsu Ramen

  • 1/2 TBSP Vegetable oil
  • 1/4 cup Onion roughly chopped
  • 3 cloves Garlic
  • 1 inch Fresh ginger roughly chopped
  • 1.5 oz Mushrooms
  • 1/2 Leek washed and roughly chopped
  • 1 cup Scallions white parts only (reserve green parts for garnish)
  • 4 cups Chicken broth or pork broth, if available
  • 2 Eggs optional
  • 4 oz Ramen noodles
US Customary - Metric

Instructions

  • Boil the water for the rooibos tea, then remove from heat and steep the tea bags for 10 minutes. Sweeten with honey or sugar to taste. Let cool, then refrigerate until ready to serve.
  • Prep all ingredients per the instructions above.
  • Preheat the oven to 275°F (140°C).
  • In a Dutch oven, combine the pork, soy sauce, sake, rice wine vinegar, sugar, scallions, garlic, ginger, shallot, and water. Submerge the pork in the liquid and cover partially with a lid.
  • Place the Dutch oven in the preheated oven and roast for 1 hour.
  • Remove the pork and set aside. Strain the cooking liquid and reserve for the ramen broth and eggs. Once the pork is cool enough to handle, slice thinly.
  • In a large pot, heat vegetable oil over medium-low heat. Sauté the onion, garlic, and ginger for 5 minutes, stirring often.
  • Add mushrooms, leek, white parts of the scallions, and broth. Make sure the vegetables are covered by about 2 inches of broth. Bring to a boil, then reduce to a simmer and cover. Cook until the liquid has reduced by half.
  • If using eggs, gently lower them into the simmering broth and cook for 6 minutes. Transfer to an ice bath, peel, and set aside.
  • Add ramen noodles to the reduced broth and cook according to package instructions.
  • Portion the broth into bowls. Add the noodles, sliced chashu pork, chopped scallions, halved eggs. Serve with rooibos iced tea.

Nutrition

Calories: 670kcal | Carbohydrates: 72g | Protein: 45g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 245mg | Sodium: 3626mg | Potassium: 1112mg | Fiber: 4g | Sugar: 24g | Vitamin A: 1244IU | Vitamin C: 19mg | Calcium: 161mg | Iron: 6mg

Tonkotsu Ramen

No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Servings 2
Calories 670 kcal

Ingredients
 
 

Rooibos Iced Tea

  • 2 cups Water
  • 2 Rooibos tea bags (or 1 tsp loose rooibos tea per bag)
  • 2 TBSP Honey (or sugar, adjust to taste)
  • Ice cubes for serving

Chashu Pork

  • 8 oz Boneless pork loin
  • 2 TBSP Reduced-sodium soy sauce
  • 1/4 cup Sake
  • 1/4 cup Rice wine vinegar or mirin
  • 2 Scallions roughly chopped
  • 2 cloves Garlic
  • 1/2 inch piece Fresh ginger roughly sliced
  • 1/4 Shallot skin on
  • 1/4 cup Water

Tonkotsu Ramen

  • 1/2 TBSP Vegetable oil
  • 1/4 cup Onion roughly chopped
  • 3 cloves Garlic
  • 1 inch Fresh ginger roughly chopped
  • 1.5 oz Mushrooms
  • 1/2 Leek washed and roughly chopped
  • 1 cup Scallions white parts only (reserve green parts for garnish)
  • 4 cups Chicken broth or pork broth, if available
  • 2 Eggs optional
  • 4 oz Ramen noodles

Instructions
 

  • Boil the water for the rooibos tea, then remove from heat and steep the tea bags for 10 minutes. Sweeten with honey or sugar to taste. Let cool, then refrigerate until ready to serve.
  • Prep all ingredients per the instructions above.
  • Preheat the oven to 275°F (140°C).
  • In a Dutch oven, combine the pork, soy sauce, sake, rice wine vinegar, sugar, scallions, garlic, ginger, shallot, and water. Submerge the pork in the liquid and cover partially with a lid.
  • Place the Dutch oven in the preheated oven and roast for 1 hour.
  • Remove the pork and set aside. Strain the cooking liquid and reserve for the ramen broth and eggs. Once the pork is cool enough to handle, slice thinly.
  • In a large pot, heat vegetable oil over medium-low heat. Sauté the onion, garlic, and ginger for 5 minutes, stirring often.
  • Add mushrooms, leek, white parts of the scallions, and broth. Make sure the vegetables are covered by about 2 inches of broth. Bring to a boil, then reduce to a simmer and cover. Cook until the liquid has reduced by half.
  • If using eggs, gently lower them into the simmering broth and cook for 6 minutes. Transfer to an ice bath, peel, and set aside.
  • Add ramen noodles to the reduced broth and cook according to package instructions.
  • Portion the broth into bowls. Add the noodles, sliced chashu pork, chopped scallions, halved eggs. Serve with rooibos iced tea.

Nutrition

Calories: 670kcalCarbohydrates: 72gProtein: 45gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 245mgSodium: 3626mgPotassium: 1112mgFiber: 4gSugar: 24gVitamin A: 1244IUVitamin C: 19mgCalcium: 161mgIron: 6mg
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