Super Tonkotsu Ramen
Xuanwei Ham

A decadent, anime-inspired tonkotsu ramen featuring an 8-hour rich pork marrow broth, artisan thin noodles, unique Xuanwei ham slices, and soft-boiled ajitsuke tamago eggs.

Ingredients

• 1.5 kg pork large marrow bones
• 400 g ramen noodles
• 200 g Xuanwei ham
• 3 scallions
• 1 piece ginger
• 4 cloves garlic
• 2 soft-boiled ajitsuke tamago eggs
• 1 roll narutomaki fish cakes
• 50 g seasoned bamboo shoots
• 2 sheets nori seaweed
• to taste chopped green onions

Instructions

1. 1Slice the narutomaki

   

   Place the narutomaki fish cake roll on a wooden checkered cutting board and use a cleaver to slice it into neat, even pieces.

   Tip: Keep your knife strokes straight and even to ensure uniform slices for garnishing.
2. 2Prepare the bone broth base

   

   Select high-quality pork large marrow bones and place them inside a large metal pot filled with water sitting on an induction cooktop.

   Tip: Starting with clean water and fresh bones is essential for building a rich and clear broth foundation.
3. 3Add aromatics to the pot

   

   Add fresh scallions, sliced ginger, and garlic cloves into the pot containing the pork bones and water to infuse the broth with deep flavor.

   Tip: Lightly crushing the ginger and garlic helps release their essential oils faster into the water.
4. 4Simmer and skim the broth

   

   Simmer the large marrow broth over heat and use a ladle to carefully skim away impurities from the surface to keep the liquid clean.

   Tip: Regularly skimming the surface during the initial boil ensures a smooth and clear soup base.
5. 5Prepare the Xuanwei ham

   

   Take a block of Xuanwei ham chosen to match the original game art and place it on a wooden checkered cutting board before slicing.

   Tip: Xuanwei ham adds a unique depth and savory saltiness that elevates the traditional ramen profile.
6. 6Slice and scald the ham

   

   Use a cleaver to slice the Xuanwei ham into thin pieces on a wooden cutting board. Place the slices into a strainer basket and submerge them into the simmering bone broth to scald until tender.

   Tip: Scalding the meat briefly softens its texture and warms it through without overcooking.
7. 7Pour the Rich Bone Broth

   

   Carefully pour the rich, 8-hour simmered pork bone broth from the ladle into a clean black serving bowl. Ensure an even fill to create a hearty base for the noodles and toppings.

   Tip: Pour gently down the side of the bowl to avoid splashing and maintain a clean presentation.
8. 8Add the Cooked Noodles

   

   Using chopsticks, lift the freshly cooked noodles and place them neatly into the black bowl filled with the hot bone broth. Arrange them so they absorb the liquid evenly.

   Tip: Shake off excess water gently before transferring the noodles to keep the broth concentration pure.
9. 9Arrange the Ham Slices

   

   Take the scalded Xuanwei ham slices and arrange them neatly along the edge of the bowl, overlapping each other slightly over the bed of noodles.

   Tip: Fan the meat slices out symmetrically for an appealing restaurant-style presentation.
10. 10Add Seasoned Bamboo Shoots

    

    Place the seasoned bamboo shoots (menma) into the bowl right next to the arranged meat slices. This adds a nice textural contrast and authentic flavor.

    Tip: Drain any excess liquid from the bamboo shoots before placing them in the bowl to keep the broth clear.
11. 11Cut the Soft-Boiled Egg

    

    Take a soft-boiled ajitsuke tamago egg and cut it cleanly in half using a thread or string, revealing the vibrant, runny orange yolk inside.

    Tip: Using a string instead of a knife ensures the delicate yolk does not smear across the egg whites.
12. 12Garnish the ramen bowl

    

    Place chopped green onions, nori seaweed, and the halved soft-boiled ajitsuke tamago egg with a runny yolk onto the prepared ramen bowl with noodles, broth, meat slices, and bamboo shoots.

    Tip: Add the green onions and nori just before serving to maintain their fresh texture and vibrant color.

Storage & Reheating

Burn It Off

Frequently Asked Questions