Tonkotsu Miso Ramen
A recipe reserved for ramen otaku — those passionate Japanese noodle soup fans with enough patience to follow and see through this traditional recipe.
Ingredients
- 300 g ramen (noodles) (see recipe)*
- 2 l tonkotsu ramen broth (see recipe)*≈ 2 kg
- 4 slices chashu pork (see recipe)*
- 2 ajitama eggs (see recipe)*
- 4 tsp black garlic oil (see recipe)*
- 4 spring onions (finely sliced)
- 150 g enoki mushrooms
- 4 sheets nori (seaweed)
Miso tare seasoning
- 1 tbsp sake
- 1 tbsp mirin
- 1 tbsp soy sauce
- 120 g miso paste
- 0,5 tbsp sugar
- 0,5 tbsp ground sesame seeds
- 1 tsp garlic (grated)
- 0,5 tsp ginger (grated)
- 0,5 tsp spicy fermented bean and soy paste (doubanjiang or toban djan)
Method
- 1The day before, prepare the miso tare seasoning: heat the sake and mirin in a saucepan over low heat. Once it boils, add the other miso tare ingredients and stir well. Heat for one minute. Refrigerate in an airtight container overnight.
- 2The day before, prepare the tonkotsu ramen broth following the recipe linked in the notes at the bottom of the page.
- 3The day before, prepare the chashu pork following the recipe linked in the notes at the bottom of the page.
- 4The day before, prepare the ajitama eggs following the recipe linked in the notes at the bottom of the page.
- 5Cut off the bottom of the enoki mushrooms and rinse them. Divide them into 4 portions and cook in boiling water for 5 minutes. Set aside.
- 6Prepare the black garlic oil following the recipe linked in the notes at the bottom of the page.
- 7Pour 2 tsp of miso tare into the bottom of each bowl.
- 8Add a ladle of boiling tonkotsu broth and stir to incorporate the miso tare.
- 9Add the rest of the broth. Stir. Taste and adjust seasoning by adding more miso tare if needed.
- 10Cook the ramen (noodles) according to the package or recipe instructions. Add them to the bowl.
- 11Add the toppings on top: chashu pork, half an egg, spring onions, mushrooms, nori sheet.
- 12Add 1/2 tsp of black garlic oil and serve.
Notes
This traditional recipe is aimed at ramen enthusiasts who want to do things by the book. It's a time investment (minimum 2 days) that's absolutely not worth it for everyday cooking for a few people, but it's completely essential if you want to taste, just once in your life, a tonkotsu ramen with the immense pride of telling yourself you made it yourself. For the record, tonkotsu miso ramen is Naruto's favorite ramen (^__^*) The leftover dried bonito flakes can be used simply sprinkled over rice. It's very good. * Recipes needed to put this ramen together: Tonkotsu ramen broth Chashu pork (ramen topping) Ajitama egg (ramen topping) Black garlic oil "mayu"
