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Bowl of Japanese Tonkotsu ramen with spoon and chopsticks
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5 from 1 vote

Japanese Tonkotsu Ramen Recipe

Total Time30 minutes
Course: Main Course, Soup
Cuisine: Japanese
Keyword: ramen
Servings: 4 people
Cost: 35

Ingredients

Proteins (choose one):

Instructions

Make Tonkotsu Broth

  • Bring 8 cups of water to a boil in a large pot. Add tonkotsu soup base and stir until dissolved.
  • Add kikurage mushrooms, reduce heat to low, cover, and simmer for at least 20-25 minutes as you continue with the recipe.

Prep Ingredients

  • (For the noodles & eggs) Fill a medium-large pot ¾ full of water, cover, and bring to a boil on high heat.

(Optional) Cook Eggs

  • Gently lower eggs into the medium pot of boiling water and boil for 7-10 minutes (7 for soft, 10 for hard-boiled). Prepare an ice bath for the eggs by adding ½ ice and ½ cold water to a medium bowl. Important: keep boiling water for step 5!
  • When the eggs have cooked, place them in the ice bath for 2-3 minutes. Peel the eggs by cracking on a hard surface and rolling until shell becomes loose. Remove the shells and keep warm.

(Optional) Cook Your Protein

  • If adding your own protein, cook during this step, cut into thin slices, and keep warm.
  • If adding spinach, saute during this step and keep warm.

Cook Noodles

  • Add ramen noodles to the medium pot of boiling water from step 3 and cook for 3-4 minutes.
  • Drain using a colander and rinse the noodles under warm water.

Plate & Serve!

  • Divide cooked noodles between soup bowls, ladle the tonkotsu broth over the noodles, and add your favorite toppings: corn, green onions, nori (seaweed), sesame chili oil, and togarashi (spicy!).
  • (Optional) serve with halved eggs, prepared protein, and/or sauteed spinach.
  • Enhance your experience with a playlist (takeoutkit.com/playlists).

Video

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