Japanese Tonkotsu Ramen Recipe

Directions

Make Tonkotsu Broth:

1. Bring 8 cups of water to a boil in a large pot. Add tonkotsu soup base and stir until dissolved.
2. Add kikurage mushrooms, reduce heat to low, cover, and simmer for at least 20-25 minutes as you continue with the recipe.

Prep Ingredients:

1. (For the noodles & eggs) Fill a medium-large pot 3/4 full of water, cover, and bring to a boil on high heat.

(Optional) Cook Eggs:

1. Gently lower eggs into the medium pot of boiling water and boil for 7-10 minutes (7 for soft, 10 for hard-boiled). Prepare an ice bath for the eggs by adding 1/2 ice and 1/2 cold water to a medium bowl. Important: keep boiling water for step 5!When the eggs have cooked, place them in the ice bath for 2-3 minutes. Peel the eggs by cracking on a hard surface and rolling until shell becomes loose. Remove the shells and keep warm.

(Optional) Cook Your Protein:

1. If adding your own protein, cook during this step, cut into thin slices, and keep warm.
2. If adding spinach, saute during this step and keep warm.

Cook Noodles:

1. Add ramen noodles to the medium pot of boiling water from step 3 and cook for 3-4 minutes.
2. Drain using a colander and rinse the noodles under warm water.

Plate & Serve!

1. Divide cooked noodles between soup bowls, ladle the tonkotsu broth over the noodles, and add your favorite toppings: corn, green onions, nori (seaweed), sesame chili oil, and togarashi (spicy!).
2. (Optional) serve with halved eggs, prepared protein, and/or sauteed spinach.
3. Enhance your experience with a playlist (takeoutkit.com/playlists).