15-Minute Heretical Tonkotsu Ramen (Lazy Hack)

Skip the hours of simmering with this viral lazy tonkotsu ramen. A clever mix of egg yolk and mayonnaise creates a rich, creamy broth in just 15 minutes.

Ingredients

• 1 pack dry instant ramen noodles
• 1 egg yolk
• 1 tbsp Japanese mayonnaise
• 1 clove garlic, minced
• 1 packet ramen seasoning powder
• 3 slices luncheon meat (Spam)
• 1 whole egg
• 1 stalk scallions, chopped
• 1 tsp chili oil
• 350 ml hot water

Instructions

1. 1Chop the scallions

   

   Finely chop the fresh green scallions on a wooden cutting board. These will be used to build the aromatic foundation of the ramen broth.

   Tip: Use a sharp knife to get clean cuts; this prevents the scallions from bruising and releases their natural aroma more effectively.
2. 2Slice the luncheon meat

   

   Place the block of luncheon meat on a cutting board and carefully slice it into thick, even rectangles. These hearty pieces will add a satisfying, savory bite to our lazy ramen bowl.

   Tip: Slice the meat about half an inch thick so it retains a meaty texture and doesnt break apart in the hot broth.
3. 3Pan-fry the luncheon meat

   

   Place the slices of luncheon meat into a hot non-stick pan. Fry them evenly until the surfaces develop a nice golden-brown crust. This step adds a satisfying, savory bite to the finished ramen.

   Tip: You dont need to add cooking oil to the pan; the luncheon meat contains enough natural fat to brown perfectly on its own.
4. 4Prepare the soup base

   

   In your serving bowl, add the freshly chopped scallions, minced garlic, and red seasoning powder to a raw egg yolk. These concentrated flavors will emulsify to create the rich taste of the lazy tonkotsu broth.

   Tip: Ensure you are using a high-quality, fresh egg, as the yolk will be gently cooked by the hot broth later.
5. 5Add the mayonnaise

   

   Squeeze the white mayonnaise directly into the bowl with the egg yolk and aromatics. The mayonnaise is the key ingredient that gives the soup its milky, opaque appearance and rich, creamy mouthfeel without the need to boil pork bones for hours.

   Tip: A classic Japanese-style mayonnaise works best here, as its slight tanginess balances the richness of the egg yolk.
6. 6Mix into a flavor paste

   

   Use chopsticks to vigorously mix the egg yolk, mayonnaise, and seasonings together. Keep stirring until all the ingredients are fully incorporated and form a thick, uniform paste at the bottom of the bowl.

   Tip: Mix thoroughly so there are no lumps of dry seasoning powder left; a smooth paste ensures a perfectly blended soup.
7. 7Whisk the broth base

   

   Ladle hot, boiling water directly into the bowl with your prepared seasoning paste. Vigorously stir until the paste completely dissolves, creating a rich, cloudy orange broth that resembles a long-simmered tonkotsu soup.

   Tip: Pour the hot water slowly while stirring continuously to properly temper the egg yolk and prevent it from scrambling.
8. 8Boil the eggs

   

   Bring a small pot of water to a rolling boil and gently lower the whole eggs into the water using a spoon. Let them boil to your preferred doneness—a soft boil usually takes about six to seven minutes.

   Tip: If you prefer a gooey, soft-boiled yolk, immediately transfer the eggs to an ice bath after cooking to stop the cooking process.
9. 9Cook the ramen noodles

   

   Drop the block of dry instant ramen noodles into a pot of rapidly boiling water. Allow the noodles to soften and cook through, gently separating them with chopsticks as they boil.

   Tip: Be careful not to overcook the noodles; they should remain slightly chewy, as they will continue to soften once placed in the hot soup.
10. 10Transfer noodles to broth

    

    Once the noodles are perfectly cooked, use a wire strainer to lift them out of the boiling water, shaking off any excess liquid. Gently slide the cooked noodles directly into the prepared bowl of creamy, seasoned broth.

    Tip: Shaking off the excess water is crucial so you dont dilute the rich, flavorful soup base you just mixed.
11. 11Garnish with scallions

    

    Finish the dish by generously sprinkling freshly chopped green scallions over the hot ramen noodles and creamy broth. The residual heat will slightly soften the scallions, releasing their fresh aroma to perfectly balance the rich, savory flavor of the soup.

    Tip: Slice the scallions as thinly as possible for the best texture and visual appeal in your bowl.
12. 12Drizzle with chili oil

    

    Spoon red chili oil with chili flakes over the surface of the broth and noodles. The spicy oil adds a vibrant color and a kick of heat that cuts through and complements the rich, creamy broth.

    Tip: Adjust the amount of chili oil according to your spice preference.
13. 13Add the soft-boiled egg

    

    Gently place a cooked, halved soft-boiled egg into the bowl. The runny, golden yolk adds a rich and creamy element that mixes beautifully with the savory ramen broth.

    Tip: For a perfect soft-boiled egg, boil it for exactly 6 to 6.5 minutes, then immediately transfer to an ice water bath to stop the cooking process.
14. 14Top with luncheon meat

    

    Complete the dish assembly by adding slices of fried luncheon meat to the bowl using chopsticks. The savory, crispy edges of the meat provide a satisfying bite alongside the soft noodles.

    Tip: Pan-fry the luncheon meat slices until the edges are golden and crispy for the best flavor and texture contrast.

Make Ahead & Storage

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