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 preferred serving temperature. Stir occasionally and be careful not to let it boil. While it heats, boil a pot of water and cook your ramen noodles according to the package instructions.
- Pour hot water into the serving bowls to warm them, then pour it out. Drain the noodles and divide them evenly between the bowls.
- Pour the soup over the noodles 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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