10 Minute Cheat's Tonkotsu Ramen
Ingredients
Broth
- 320 ml water
- 320 ml unsweetened soy milk unsweetened
- 2 tbsp Chinese-style chicken bouillon powder based on 1 tsp = 200ml soup ratio, scale to your brand's strength
- 1 tbsp lard
- 2 tsp garlic paste or grated garlic
- 2 tsp oyster sauce
- 2 tsp Japanese soy sauce (koikuchi shoyu)
- 1 tsp dashi granules
Noodles and Toppings
- 2 portions ramen noodles
- pork chashu
- boiled wood ear mushrooms thinly sliced
- red pickled ginger (benishoga)
- finely chopped green onions
- ground sesame seeds
- seasoned bamboo shoots (menma)
- ramen eggs
- roasted seaweed for sushi (nori)
Instructions
- Add all of the broth ingredients to a saucepan and heat on low until it reaches your desired temperature for eating. Stir occasionally and be careful not to let it boil. At the same time, boil your ramen noodles according to the instructions on the packaging.
- Once the noodles are cooked, drain them and place them in bowls.
- Divide the soup between bowls and add your desired toppings. Enjoy!
Notes
Chicken bouillon powder varies by brand. My brand is 1 tsp per 200 ml, so if yours is more concentrated (e.g., 1 tsp per 300 ml or 1 cup), use touch less to avoid oversalting.
Note: While the nutritional information includes the full serving of broth, most people in Japan don't actually finish all the ramen soup.
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