Kelp Noodle Japanese Tonkotsu Ramen
Kelp Noodle Japanese Tonkotsu Ramen
Ingredients
For the Broth
- 1 pound pork tenderloin, raw
- 4 cups chicken bone broth
- 4 cups unsweetened soy milk
- 4 tablespoons chicken bouillon powder
- 2 tablespoons minced garlic
- 6 teaspoons oyster sauce
- 6 teaspoons soy sauce
- 4 teaspoons dashi
- 1 1/3 seconds spray oil
For the Noodles
- 6 tablespoons lemon juice
- 2 2/3 tablespoons baking soda
- 1 1/2 pounds kelp noodles
For the Garnish
- 4 baby bok choy
- 4 green onions
- 4 egg
Instructions
- 1
Thinly slice or dice the green onions for garnish. Set aside.
⏱️ 5 min
- 2
In a large pot or Dutch oven, add the spray oil, chicken bone broth, chicken bouillon powder, minced garlic, oyster sauce, soy sauce, dashi, and pork tenderloin. Bring to a medium-low heat and stir occasionally for 20-30 minutes, or until the pork is cooked through and tender.
⏱️ 30 min
- 3
Once the pork is cooked, remove it from the pot and shred or slice it. Set aside. Lower the heat of the broth to low and allow it to cool slightly. Add the unsweetened soy milk, stirring for 5 minutes. Do not let the broth come to a boil after adding the soy milk, as it may curdle.
⏱️ 10 min
- 4
While the broth is simmering, prepare the kelp noodles. In a large bowl, combine the kelp noodles with the baking soda and lemon juice. Mix well and let marinate for 10 minutes.
⏱️ 10 min
- 5
After marinating, rinse the kelp noodles thoroughly under running water. Let them sit in a colander for 15 minutes to drain completely.
⏱️ 15 min
- 6
In a separate pot, bring water to a rolling boil. Carefully add the eggs and boil for exactly 6 minutes for a jammy yolk. Immediately transfer the cooked eggs to an ice bath or cold water to stop the cooking process. Once cooled, peel the eggs.
⏱️ 10 min•🌡️ 212
- 7
To assemble the ramen, divide the kelp noodles among four serving bowls. Ladle the hot broth over the noodles. Top each bowl with shredded pork, a halved soft-boiled egg, baby bok choy, and the diced green onions. Serve immediately and enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Kelp Noodle Japanese Tonkotsu Ramen
For the Broth
- 1 pound pork tenderloin, raw
- 4 cups chicken bone broth
- 4 cups unsweetened soy milk
- 4 tablespoons chicken bouillon powder
- 2 tablespoons minced garlic
- 6 teaspoons oyster sauce
- 6 teaspoons soy sauce
- 4 teaspoons dashi
- 1 1/3 seconds spray oil
For the Noodles
- 6 tablespoons lemon juice
- 2 2/3 tablespoons baking soda
- 1 1/2 pounds kelp noodles
For the Garnish
- 4 baby bok choy
- 4 green onions
- 4 egg
Instructions
- 1
Thinly slice or dice the green onions for garnish. Set aside.
⏱️ 5 min - 2
In a large pot or Dutch oven, add the spray oil, chicken bone broth, chicken bouillon powder, minced garlic, oyster sauce, soy sauce, dashi, and pork tenderloin. Bring to a medium-low heat and stir occasionally for 20-30 minutes, or until the pork is cooked through and tender.
⏱️ 30 min - 3
Once the pork is cooked, remove it from the pot and shred or slice it. Set aside. Lower the heat of the broth to low and allow it to cool slightly. Add the unsweetened soy milk, stirring for 5 minutes. Do not let the broth come to a boil after adding the soy milk, as it may curdle.
⏱️ 10 min - 4
While the broth is simmering, prepare the kelp noodles. In a large bowl, combine the kelp noodles with the baking soda and lemon juice. Mix well and let marinate for 10 minutes.
⏱️ 10 min - 5
After marinating, rinse the kelp noodles thoroughly under running water. Let them sit in a colander for 15 minutes to drain completely.
⏱️ 15 min - 6
In a separate pot, bring water to a rolling boil. Carefully add the eggs and boil for exactly 6 minutes for a jammy yolk. Immediately transfer the cooked eggs to an ice bath or cold water to stop the cooking process. Once cooled, peel the eggs.
⏱️ 10 min•🌡️ 212 - 7
To assemble the ramen, divide the kelp noodles among four serving bowls. Ladle the hot broth over the noodles. Top each bowl with shredded pork, a halved soft-boiled egg, baby bok choy, and the diced green onions. Serve immediately and enjoy!
⏱️ 5 min