Tonkotsu ramen is the god of all ramens. The depth and complexity of the tonkotsu broth provide the foundation for the earth-shatteringly delectable bowl of happiness that is tonkotsu ramen. It’s the ultimate comfort food for winter. The unbelievably savory broth, toothsome noodles, silky, jammy eggs, melt-in-your-mouth pork, and fresh vegetables will make you feel like you’re sitting in an authentic ramen house somewhere in Japan.
This isn’t an easy 30-minute recipe, though. This beautiful meal takes time, patience, and love to create. It takes a minimum of two days to make and definitely takes effort . But the end result is 100 percent worth it. In fact, as soon as you finish this, you’ll probably be planning for the next adventure in home ramen making.
4 c. tonkotsu ramen broth
2 Tbsp. white miso paste
¼ c. soy sauce
Chashu pork belly, thinly sliced
4 servings of high-quality ramen noodles
½ c. enoki or clamshell mushrooms
5 green onions, sliced
Ramen eggs, for topping
Nori, for topping
Heat the ramen broth over medium high heat. Bring to a boil, add the miso paste and soy sauce and reduce to a simmer. Whisk together completely and simmer for 2 more minutes.
Cook the noodles according to the directions on the package and drain.
To assemble the ramen, place noodles equally between four bowls. Add broth on top. Drop in the chashu, mushrooms, green onion and nori so that they become warm in the broth. Top with ramen eggs and nori.