⏤ The Recipe
Tonkotsu Miso Ramen.
Thistonkotsu miso ramen recipeis made with a homemade pork broth, homemade ramen noodles, caramelized pork belly, and runny eggs. Rich, savory, aromatic, and creamy, it’s a filling, hearty comfort food that tastes even better than the ramen bowls I’ve had in Japan!
Prep
1h
Cook
12h
Total
13h
Serves
8
⏤ The Story
Thistonkotsu miso ramen recipeis made with a homemade pork broth, homemade ramen noodles, caramelized pork belly, and runny eggs. Rich, savory, aromatic, and creamy, it’s a filling, hearty comfort food that tastes even better than the ramen bowls I’ve had in Japan!
If you’re unfamiliar, there are different types of ramen. Miso ramen, in particular, is a type of Japanese ramen built with miso paste, which is a fermented soybean seasoning that adds a deep, savory, umami flavor. Unlike more mild shoyu ramen, which is soy sauce-based, or shio ramen, which is salt-based, miso ramen is known for its bold flavor and slightly opaque appearance.
Miso ramen, in particular, is believed to have originated in Hokkaido, Japan, where the cold winters required a heartier, more filling ramen. Traditional miso ramen dishes are made with either chicken or pork-based stock. However, for this recipe, I’m making tonkotsu miso ramen, which combines pork broth (tonkotsu) and white miso paste. It’s slightly sweeter than other varieties, and the pork creates a unique savory flavor and almost creamy consistency I love.
Warm and filling, it’s one of my favorite comfort foods ever and is really fun to make at home, which saves me from hopping on a sixteen-hour flight when a craving strikes!
⏤ The Method
Step by step.
Make the Tonkotsu Miso Broth
- 1
Blanch the bones: Add the pork bones and trotters to a large pot, cover with cold water, and bring to a boil. Boil for ten minutes to release impurities. Drain, rinse thoroughly, and clean the pot.
- 2
Sauté aromatics: Heat neutral oil in the clean stockpot over medium heat. Add the onion, garlic, ginger, and scallions. Cook just until fragrant, about two to three minutes.
- 3
Simmer the broth: Add blanched bones and mushrooms. Cover with four quarts (3.8 liters) water. Bring to a boil, then reduce to a rolling simmer. Skim foam during the first 30 minutes.
- 4
Cook long and slow: Simmer partially covered for ten to twelve hours, topping up with hot water as needed. The broth should become milky, rich, and slightly opaque.
- 5
Strain and season: Strain through a fine-mesh sieve. Whisk in white miso off the heat. Refrigerate until ready to use or reheat gently before serving.
Make the Chashu Pork Belly
- 1
Roll the pork: Place pork belly fat-side down, roll tightly into a log, and tie with butcher’s twine every one inch (two and a half centimeter).
- 2
Brown: Sear in a Dutch oven over medium heat until deeply golden on all sides.
- 3
Braise: Add soy sauce, sake, mirin, sugar, garlic, ginger, and scallion. Bring to a simmer, cover, and cook on low for two hours.
- 4
Chill: Cool pork in the braising liquid overnight for easy slicing.
- 5
Finish: Slice and torch or sear just before serving for caramelized edges.
Make the Ramen Noodles
- 1
Mix dough: Combine flour, salt, and baking soda. Slowly mix in alkaline water until a stiff dough forms.
- 2
Knead and rest: Knead until smooth, cover, and rest for 30 minutes.
- 3
Roll and cut: Roll dough very thin and slice into fine strands.
- 4
Cook: Boil noodles in salted water for 60-90 seconds until just al dente. Drain and rinse briefly.
Prepare the Ramen Eggs
- 1
Cook eggs: Bring water to a boil. Add eggs and cook for six and a half minutes. Transfer immediately to an ice bath and peel.
- 2
Marinate: Combine soy sauce, mirin, sake, garlic, ginger, and kombu. Add eggs and refrigerate at least four hours, preferably overnight.
- 3
Slice: Use floss or a sharp knife for clean halves.
Assemble & Serve
- 1
Add the cooked noodles to warmed ramen bowls.
- 2
Ladle over about one and a half cup (360 millileter) hot broth per bowl.
- 3
Top with chashu pork, ramen egg, and desired toppings.
- 4
Finish with sesame oil, a few drops of chili oil, and red chili threads, if desired. Serve immediately.
⏤ Chef's Notes
*I don’t recommend doubling the ingredients for this recipe.Storage:Tonkotsu miso ramen is best enjoyed immediately after assembly. Store the broth, noodles, chashu pork, and eggs separately in airtight containers in the refrigerator. The broth will keep for up to five days, chashu pork will stay fresh for up to four days, and the ramen eggs will keep for up to three days. Cooked noodles are best used within one day. Reheat the broth gently on the stove until hot, warm the chashu briefly in a pan or under the broiler, and assemble just before serving for the best texture and flavor.
⏤ Cook Next
