Tonkotsu Delight

A rich, creamy pork bone broth that's simmered for 12 hours, topped with chashu pork, soft-boiled egg, and green onions.

Ingredients

• 4 portions fresh ramen noodles (or high-quality dried, seasoning packets discarded)
• 6 cups rich tonkotsu broth (homemade pork bone broth, simmered 12 hours for depth)
• 4 slices chashu pork (braised pork belly or shoulder)
• 2 soft-boiled eggs, halved and marinated if desired
• 2 green onions, thinly sliced
• 1 sheet nori, cut into strips
• 2 cloves garlic, minced (for the broth)
• 1 tablespoon white or red miso paste (for umami depth)
• 1 teaspoon toasted sesame oil (for finishing)
• 1/2 cup bamboo shoots, rinsed and drained (optional)
• Kosher salt, to taste

Preparation

1. In a large pot, heat tonkotsu broth to a gentle simmer. Stir in minced garlic and miso paste, whisking until dissolved. Season with salt as needed.
2. Cook ramen noodles according to package directions. Drain well.
3. Divide cooked noodles among four bowls.
4. Ladle hot, garlicky miso pork broth over the noodles.
5. Top with chashu pork slices, soft-boiled egg halves, green onions, nori strips, and bamboo shoots if using.
6. Drizzle with toasted sesame oil.
7. Finish with your choice of toppings: corn, bean sprouts, mushrooms, chili oil, sesame seeds, extra nori, and green onions. Serve immediately.