Homemade Pork Bone Miso Ramen (Tonkotsu Miso Ramen)

Satisfy your late-night cravings with this rich and comforting homemade pork bone miso ramen, featuring a savory blended miso broth and classic toppings.

Ingredients

• 2 tbsp white miso paste
• 2 tbsp Shinshu miso paste
• 1 tbsp lard
• 1 tbsp soy sauce
• 2 cloves minced garlic
• 4 cups pork bone soup
• 2 portions fresh yellow ramen noodles
• 1 tsp sesame oil
• 1 tbsp light soy sauce
• 1 tbsp pork trotter gelatin paste
• 4 slices chashu
• 1 seasoned soft-boiled egg
• 1/4 cup shiitake mushrooms
• 1/4 cup bamboo shoots
• to taste green onions

Instructions

1. 1Mix lard and soy sauce into miso

   

   Add lard and soy sauce into the pot containing the white and Shinshu miso pastes. Use a small spoon to blend the ingredients thoroughly together right on the induction cooktop.

   Tip: Ensure the miso and lard are well incorporated to form a smooth paste before adding any liquids.
2. 2Add minced garlic

   

   Tip a small bowl of freshly minced garlic directly into the pot containing the blended miso, lard, and soy sauce seasoning base.

   Tip: Freshly minced garlic provides a strong aromatic punch that elevates the richness of the miso base.
3. 3Pour and mix pork bone soup

   

   Ladle rich pork bone soup from a large stockpot and pour it into the seasoning pot. Stir and mix the liquid thoroughly using a metal ladle to dissolve the miso paste completely.

   Tip: Pour the soup gradually while stirring to prevent any lumps of miso paste from remaining at the bottom.
4. 4Boil the ramen noodles

   

   Take a portion of fresh yellow ramen noodles and drop them into a separate pot filled with rapidly boiling water. Cook until they reach the desired firmness.

   Tip: Do not overcook the noodles, as they will continue to soften slightly once combined with the hot soup broth.
5. 5Add seasoning to the bowl

   

   Pour sesame oil and light soy sauce directly into the bottom of the serving bowl. This creates a flavorful base that will mix into the hot broth and noodles when combined.

   Tip: Adding the seasoning to the bowl first allows the hot broth to evenly distribute the flavors.
6. 6Melt pork trotter gelatin into soup base

   

   Add a portion of pork trotter gelatin paste into the simmering soup base in the small pot. Stir well to allow the gelatin to melt completely and enrich the broth with a rich, velvety texture.

   Tip: Make sure the gelatin paste is fully incorporated into the simmering liquid to prevent lumps.
7. 7Pour hot broth over noodles

   

   Carefully pour the hot, simmering broth from the pot directly over the prepared noodles waiting in the serving bowl. Ensure the noodles are completely submerged and warmed through by the liquid.

   Tip: Pour in a steady stream to mix the bottom seasonings evenly with the hot broth.
8. 8Assemble the ramen toppings

   

   Arrange the prepared toppings including sliced chashu, boiled eggs, shiitake mushrooms, green onions, and bamboo shoots neatly on top of the assembled ramen bowl.

   Tip: Place the delicate garnishes and chashu slices carefully to create an appetizing and balanced presentation.

Storing Leftovers

Burn It Off

Frequently Asked Questions