Rich and Creamy Tonkotsu Chashu Ramen
Experience authentic Japanese tonkotsu ramen at home with this convenient kit. It features a velvety, rich pork broth, tender thick-cut chashu, and perfectly chewy alkaline noodles.
Tonkotsu ramen is beloved for its signature milky, creamy broth, achieved by simmering pork bones for extended periods to release their collagen and flavor. This kit captures that soul-warming depth without the long kitchen wait, combining silky Japanese-style noodles with succulent chashu pork and wood ear mushrooms for a true restaurant-quality experience in your own dining room.
Ingredients
- 1 pack Japanese-style alkaline noodles
- 1 slice thick-cut chashu pork
- 1 pack tonkotsu soup base
- 1 pack soft pork cartilage
- 1 pack wood ear mushrooms
- 1 pack seasoning powder
- 1 pack seaweed sheets
- 1 pack sesame and green onion seasoning
Instructions
- 1Warm the meat packets
Place the sealed packets of thick-cut chashu and soft pork cartilage into a bowl or sink filled with hot water. Allowing them to heat up gently ensures the meat becomes tender and the fats melt smoothly before they are added to the final soup.
Tip: Warming the sealed packets beforehand makes the rich meat much more flavorful and pleasant to eat. - 2Cook the noodles
Bring a pot of water to a vigorous boil, then carefully slide the Japanese-style alkaline noodles into the water. Boil the noodles for about five to seven minutes, or until they reach your preferred texture, and then remove them.
Tip: Gently stir the noodles immediately after adding them to the water to prevent them from clumping together. - 3Prepare the soup base
Squeeze the concentrated tonkotsu soup base out of its packaging and directly into an empty cooking pot. Try to get as much of the thick paste out as possible for maximum flavor.
Tip: Adding the paste to an empty pot first helps it dissolve much more evenly once the hot water is introduced. - 4Emulsify the broth
Carefully pour boiling water directly into the pot over the tonkotsu soup base. As the rapidly boiling water mixes with the rich paste, it will immediately emulsify and transform into a creamy white soup.
Tip: Use water that has just reached a rolling boil from a kettle to ensure the soup base emulsifies properly and creates that signature milky texture. - 5Add noodles to the broth
Once the tonkotsu soup base has been diluted with boiling water and brought back to a boil, gently place the pre-cooked noodles into the pot. Ensure the noodles are submerged in the hot, creamy broth to absorb the flavor.
Tip: Handle the noodles carefully to keep them from breaking while they warm through. - 6Add the thick-cut chashu
Open the thoroughly warmed packet of thick-cut chashu and gently pour the meat, along with its savory juices, directly into the hot tonkotsu broth over the cooked noodles.
Tip: Make sure to include all the juices from the packet to add extra depth, richness, and authentic flavor to your ramen broth. - 7Add toppings and seasoning
With the noodles simmering in the broth, add the wood ear mushrooms and the seasoning powder directly into the pot. These ingredients will infuse the soup with earthy texture and deeper savory notes.
Tip: Stir gently to distribute the seasoning powder evenly throughout the tonkotsu soup.
