Rich Miso Tonkotsu Ramen (Crayon Shin-chan Style)

Recreate the legendary miso ramen from Crayon Shin-chan. This soul-warming bowl features a rich tonkotsu broth, caramelized secret miso paste, and tender chashu pork.

Ingredients

• 1.5 kg pork bones (for tonkotsu broth)
• 4 portions fresh ramen noodles
• 4 tbsp miso paste (secret recipe blend)
• 8 slices chashu pork belly
• 1 bunch spinach (blanched)
• 12 cup braised bamboo shoots (menma)
• 2 stalks leeks (finely shredded)
• 1 small red onion (finely diced)
• 2 stalks green scallions (chopped)
• 4 sheets nori seaweed
• to taste red chili powder

Instructions

1. 1Simmer the pork bone broth

   

   Begin by simmering the tonkotsu pork bone broth in a large commercial pot for several hours. This slow extraction process breaks down the bones, creating the rich, creamy, and flavorful base that serves as the soul of the ramen.

   Tip: A rolling boil over a long period is essential for emulsifying the fat and collagen, which gives the tonkotsu broth its signature milky appearance.
2. 2Portion the hot broth

   

   Carefully pour the hot, rich pork bone broth from your saucepan directly into a wide white ceramic serving bowl, preparing it for the flavor base.

   Tip: Preheating your serving bowl with hot water before adding the ingredients helps keep the ramen piping hot throughout the meal.
3. 3Toast the miso paste

   

   In a separate metal pan, gently heat and continuously stir the secret recipe miso paste with a spatula. Frying it until it reaches a thick, dark brown consistency unlocks deeply roasted, savory aromatics.

   Tip: Frying the miso paste slightly before incorporating it into the broth unlocks a deeper, caramelized umami flavor compared to using it completely raw.
4. 4Whisk in the miso

   

   Add the toasted miso paste into the hot tonkotsu broth. Use a small wire whisk to vigorously blend the mixture until the paste is completely dissolved and the soup base is smooth and opaque.

   Tip: Make sure to scrape the bottom of the bowl with the whisk so no clumps of miso remain, ensuring a consistent flavor in every spoonful.
5. 5Add the ramen noodles

   

   Carefully drain the freshly boiled ramen noodles using a cylindrical metal strainer, shaking it firmly to remove as much excess cooking water as possible. Transfer the hot noodles directly into the prepared miso broth.

   Tip: Draining the noodles thoroughly is crucial; any residual starchy water will dilute the rich, carefully crafted flavor of your broth.
6. 6Fold and arrange the noodles

   

   Use long wooden chopsticks to carefully lift, fold, and arrange the noodles neatly within the broth. This ensures the noodles are evenly coated in the soup and sit attractively in the center of the bowl.

   Tip: Creating a neat noodle fold not only looks highly professional but also provides a stable platform for arranging your toppings nicely.
7. 7Add the spinach

   

   Carefully place a small portion of blanched spinach at the edge of the bowl, resting against the neatly folded noodles.

   Tip: Squeeze out excess water from the blanched spinach so it doesnt dilute the rich miso broth.
8. 8Add bamboo shoots

   

   Position several pieces of braised bamboo shoots right next to the spinach. These add a wonderful sweet and savory crunch to the bowl.

   Tip: Ensure the bamboo shoots are well-drained before adding them to maintain the clean presentation of the broth.
9. 9Lay down the chashu

   

   Using tongs, gently drape large, tender slices of cooked chashu pork belly over the noodles. The warmth of the broth will soften the fat, making it melt-in-your-mouth delicious.

   Tip: Lightly torching the chashu before placing it in the bowl can add an extra layer of smoky flavor and render some of the surface fat.
10. 10Sprinkle green scallions

    

    Use a spoon or small ladle to neatly pile chopped green scallions beside the chashu pork. The fresh onions provide a crisp contrast to the rich tonkotsu miso broth.

    Tip: Cut the scallions as finely as possible to release their aroma without overpowering the dish visually.
11. 11Add diced red onions

    

    Spoon a small mound of finely diced red onions into the bowl. This ingredient adds a subtle sweetness and an attractive pop of purple color to the presentation.

    Tip: Soaking the diced red onions in cold water for a few minutes beforehand removes their harsh raw bite.
12. 12Top with shredded leeks

    

    Finish assembling the bowl by grabbing a handful of finely shredded white leeks and placing them in a tall, neat pile right in the center.

    Tip: Shredding the leeks lengthwise and soaking them in ice water makes them crisp and curl up beautifully for presentation.
13. 13Garnish with chili powder

    

    Finish the ramen by sprinkling a pinch of red chili powder over the assembled bowl. This adds a subtle kick of heat that beautifully cuts through the rich tonkotsu and miso broth.

    Tip: Adjust the amount of chili powder to your preferred spice level, or substitute with Japanese seven-spice (shichimi togarashi) for a more complex flavor profile.

Storage & Reheating

Burn It Off

Frequently Asked Questions