Tonkotsu Ramen

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Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Servings: 2
Calories: 702kcal

Ingredients

Rooibos Iced Tea

  • 2 cups Water
  • 2 Rooibos tea bags or 2 tsp loose rooibos tea
  • 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 TBSP Sugar
  • 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 piece Fresh ginger roughly chopped
  • 1 1/2 oz Mushrooms
  • 1/2 Leek washed and roughly chopped
  • 2 Scallions white parts only, green parts reserved for garnish
  • 4 cups Chicken broth or pork broth, if available
  • 2 Eggs optional
  • 4 oz Ramen noodles
US Customary - Metric

Instructions

  • Prepare rooibos iced tea: Boil the water and remove from heat. Steep the tea bags for 10 minutes. Sweeten with honey or sugar to taste. Let cool, then refrigerate until ready to serve over ice.
  • Preheat the oven: Preheat the oven to 275°F (140°C).
  • Cook chashu pork: In a Dutch oven, combine pork loin, soy sauce, sake, vinegar or mirin, sugar, scallions, garlic, ginger, shallot, and water. Submerge the pork in the liquid. Cover with a lid slightly ajar and cook in the oven for 1 hour.
  • Slice pork: Remove the pork and set aside. Strain the cooking liquid and reserve for the ramen broth and eggs. Once cooled slightly, thinly slice the pork.
  • Start ramen broth: Preheat a pot with vegetable oil over medium-low heat. Sauté onion, garlic, and ginger for 5 minutes.
  • Add vegetables and broth: Add mushrooms, leek, scallion whites, and broth. Ensure the vegetables are covered by about 2 inches of broth. Bring to a rolling boil, then reduce to a mild simmer and cover.
  • Reduce broth: Simmer until the broth reduces by half. Strain out and discard the solids using a fine-mesh sieve.
  • Optional eggs: If using eggs, gently lower them into the simmering broth and cook for 6 minutes. Transfer to an ice bath for a few minutes, then peel and set aside.
  • Cook noodles: Add ramen noodles to the simmering broth and cook according to package directions.
  • Assemble bowls: Portion the broth into bowls. Add the noodles, sliced chashu pork, and chopped green parts of the scallions.
  • Finish and serve: If using eggs, slice each in half and place two halves in each bowl. Serve hot with chilled rooibos iced tea.

Nutrition

Calories: 702kcal | Carbohydrates: 81g | Protein: 44g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 245mg | Sodium: 3620mg | Potassium: 998mg | Fiber: 3g | Sugar: 35g | Vitamin A: 865IU | Vitamin C: 12mg | Calcium: 134mg | Iron: 5mg

Tonkotsu Ramen

No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Servings 2
Calories 702 kcal

Ingredients
 
 

Rooibos Iced Tea

  • 2 cups Water
  • 2 Rooibos tea bags or 2 tsp loose rooibos tea
  • 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 TBSP Sugar
  • 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 piece Fresh ginger roughly chopped
  • 1 1/2 oz Mushrooms
  • 1/2 Leek washed and roughly chopped
  • 2 Scallions white parts only, green parts reserved for garnish
  • 4 cups Chicken broth or pork broth, if available
  • 2 Eggs optional
  • 4 oz Ramen noodles

Instructions
 

  • Prepare rooibos iced tea: Boil the water and remove from heat. Steep the tea bags for 10 minutes. Sweeten with honey or sugar to taste. Let cool, then refrigerate until ready to serve over ice.
  • Preheat the oven: Preheat the oven to 275°F (140°C).
  • Cook chashu pork: In a Dutch oven, combine pork loin, soy sauce, sake, vinegar or mirin, sugar, scallions, garlic, ginger, shallot, and water. Submerge the pork in the liquid. Cover with a lid slightly ajar and cook in the oven for 1 hour.
  • Slice pork: Remove the pork and set aside. Strain the cooking liquid and reserve for the ramen broth and eggs. Once cooled slightly, thinly slice the pork.
  • Start ramen broth: Preheat a pot with vegetable oil over medium-low heat. Sauté onion, garlic, and ginger for 5 minutes.
  • Add vegetables and broth: Add mushrooms, leek, scallion whites, and broth. Ensure the vegetables are covered by about 2 inches of broth. Bring to a rolling boil, then reduce to a mild simmer and cover.
  • Reduce broth: Simmer until the broth reduces by half. Strain out and discard the solids using a fine-mesh sieve.
  • Optional eggs: If using eggs, gently lower them into the simmering broth and cook for 6 minutes. Transfer to an ice bath for a few minutes, then peel and set aside.
  • Cook noodles: Add ramen noodles to the simmering broth and cook according to package directions.
  • Assemble bowls: Portion the broth into bowls. Add the noodles, sliced chashu pork, and chopped green parts of the scallions.
  • Finish and serve: If using eggs, slice each in half and place two halves in each bowl. Serve hot with chilled rooibos iced tea.

Nutrition

Calories: 702kcalCarbohydrates: 81gProtein: 44gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 245mgSodium: 3620mgPotassium: 998mgFiber: 3gSugar: 35gVitamin A: 865IUVitamin C: 12mgCalcium: 134mgIron: 5mg
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