Ramen is the ultimate comfort food and with everything going on in the world right now I think we could all use some comfort. This spicy tonkotsu ramen is bursting with flavour- it’s so much tastier (and healthier) than the store-bought version! I used homemade tonkotsu broth and seasoned it with a spicy miso tare, added fresh veggies and topped it with a delicious jammy ramen egg and minced garlic. So. Good.
Here’s what you’ll need:
- 4 cups Tonkotsu broth (recipe below)
- 2 ramen eggs (recipe below)
- Spicy miso tare (recipe below)
- 1 tbsp olive oil
- 4 oz cremini mushrooms, sliced
- 1/4 tsp ginger root, grated
- 1 lb baby bok choy, cut into 1-inch pieces
- Pink salt and freshly ground black pepper, to taste
- Few dashes of Trader Joe’s Umami Seasoning (optional)
- 6 oz ramen noodles
- 4 scallions, trimmed and cut into 1-inch pieces
- 2 tsp minced garlic, divided
- Heat oil in a saucepan over medium and add the sliced mushrooms and sauté until most of their moisture has evaporated.
- Add the tare, ginger and bok choy. Cook for another 2 minutes, stirring, until fragrant and sizzling. Add the broth, bringing to a boil over high heat. Remove from heat and season with 1 tsp salt, 1/2 tsp pepper and a few dashes umami seasoning.
- Bring a separate saucepan of water to a boil. Cook ramen noodles in the boiling water for 4 minutes. Drain, rinse and set aside.
- Divide the noodles among 2 bowls. Ladle the broth over the top. Place a marinated egg in each bowl. Garnish with scallions and minced garlic.
Tonkotsu Ramen Broth:
Tonkotsu means pork bone-broth in Japanese. This magical broth is milky white and creamy, thanks to pork bones which are cooked at a rolling boil for hours upon hours – 12 to be exact. This is exactly why I like to make a big batch of tonkotsu base and freeze it into portions. It’s not the quickest broth to make but it’s totally worth it.
- 6 lbs pork bones (frozen)
- 6 oz cremini mushrooms, sliced
- 1 large yellow onion, peeled and halved
- 6 cloves of garlic, peeled
- Place pork bones in a large stock pot and cover with cold water. Bring to a rolling boil over medium high heat. Lots of scum will form, so promptly remove from heat and dump out all of the water and rinse all of the bones under cold water. This is important, so do not skip it.
- Return the bones to the pot and once again cover with cold water and bring to a rolling boil. Add the mushrooms, onion and garlic. Cover slightly with a lid. Check on the broth often and if too much water has evaporated add more.
- After 12 hours, remove the broth from the heat and let cool. Remove the bones, mushrooms, onion and garlic with a slotted spoon. Strain the broth using cheesecloth.
- The broth is now ready to use, and can be flavoured by tare.
*This stock can be kept in the refrigerator for 2-3 days or can be frozen for about 6 months.
Tonkotsu recipe adapted from glebekitchen.
Spicy Miso Tare:
I made a quick spicy miso tare for this ramen by combining 1 tbsp white miso paste, 1 tbsp tamari, 2 tsp gochujang (or chile-garlic sauce), 1/2 tbsp mirin and a splash of toasted sesame oil in a bowl until a paste is formed.
Ajitsuke Tamago (Ramen Eggs):
- 4 large organic pasture-raised eggs, soft-boiled and peeled (5-6 minutes)
- 3/4 cup mirin
- 1/4 cup tamari (can sub soy sauce)
- 1/4 cup mushroom flavoured dark soy sauce
- 1/4 cup filtered water
- 2 cloves of garlic, sliced
- 1/4 tsp cayenne pepper
- 1 whole star anise (optional)
- Prepare the eggs and set aside. Combine all remaining ingredients in a small sauce pan and bring to a simmer. Remove from heat promptly and let cool to room temperature.
- Place the marinade in an air-tight container along with the cooked eggs to marinate.
*Marinate for a minimum of 2 hours or up to 24 hours.