Quick Ramen Trio: Shoyu, Spicy Miso, and Pressure Cooker Tonkotsu

Ingredients

• 2 2-inch squares Kombu (dried seaweed) (For dashi (optional, but authentic))
• 1 1/4 cups Bonito flakes (katsuobushi) (For dashi (optional, but authentic))
• 1 quart Water (For dashi)
• 6 servings Ramen noodles (Fresh or dried)
• 6 large Eggs (For soft-boiled eggs)
• 2 bunches Green onions (For toppings and broths)
• 6 sheets Nori (dried seaweed sheets) (For garnish)
• 14 pieces Shiitake mushrooms (Divided among recipes)
• 2 quarts Chicken stock (For broths)
• 1 1/2 cups Soy sauce (Divided among recipes)
• 12 cloves Garlic (Divided among recipes)
• 3 1-inch knobs Ginger (Divided among recipes)
• 4 tbsp Neutral oil (Divided among recipes)
• 4 pieces Chicken thighs, boneless (ideally skin-on) (For shoyu ramen topping)
• 1 tbsp Honey (For chicken glaze)
• 2 tsp Light corn syrup (For chicken glaze)
• 150 g Ground pork (For miso ramen)
• 1 medium Shallot (For miso ramen)
• 1 tsp Sugar (For miso ramen)
• 3 tbsp Toasted sesame oil (Divided among recipes)
• 0.5 tsp Ground white pepper (For miso ramen)
• 2 tsp Doenjang (Korean fermented soybean paste) (For spicy miso ramen)
• 4 tbsp Mirin (Divided among recipes)
• 4 cups Dashi (homemade or instant) (Divided among recipes)
• 1 tbsp Sesame seeds (For miso ramen)
• 50 g Miso paste (red miso) (For miso ramen)
• 1 cup Fresh corn kernels (For miso ramen topping)
• 0.25 cup Pickled ginger (Optional, for miso ramen)
• 3 tbsp Chili oil (For miso ramen topping)
• 2.1 lb Pork hock (For tonkotsu broth)
• 2 lb Pork neck bones (For tonkotsu broth)
• 2 sheets Gelatin sheets (For tonkotsu broth emulsification)
• 0.5 lb Pork fat (solid, raw) (For tonkotsu broth)
• 0.25 cup Sake (For tonkotsu tare)
• 0.25 cup Shirodashi (For tonkotsu tare)
• 12 slices Chashu pork (optional, for topping) (For tonkotsu ramen)

Instructions

1. Optional: Make Dashi (Japanese Sea Stock)

   In a medium pot, add 1 quart water and 2 (2-inch) squares kombu. Heat over medium until steamy (do not boil). Steep 5 minutes. Remove from heat, add 1 1/4 cups bonito flakes, cover, and steep 8-10 minutes. Strain and reserve.

   Time: PT15M

2. Prepare Soft-Boiled Eggs

   Bring a pot of water to a boil. Gently lower in eggs and boil for 6 minutes. Transfer to ice bath for 1 minute. Peel and set aside.

   Time: PT10M

3. Prep Ramen Toppings

   Thinly slice green onions. Cut nori sheets into strips. Set aside.

   Time: PT5M

4. Shoyu Ramen Broth

   Heat saucepan over medium-high. Add oil to coat. Sear 4 thinly sliced shiitake mushrooms, stirring, 2-3 minutes. Remove. Add whites of 2 green onions, 2 lightly crushed garlic cloves, and 1-inch grated ginger. Sauté 30-45 seconds. Add 6 cups (1.4 L) stock (chicken or 50/50 chicken/dashi), 1/4 cup soy sauce. Bring to boil, reduce to low, simmer 5-10 minutes. Taste, season with salt and optional shichimi togarashi.

   Time: PT15M

5. Glazed Chicken Topping (for Shoyu Ramen)

   In a bowl, mix 2 tbsp soy sauce, 1 tbsp honey, 2 tsp light corn syrup, 1 clove finely chopped garlic. Heat large pan over medium-high. Sear 4 boneless, skin-on chicken thighs skin-side down 3 minutes. Flip, reduce to medium, cook 4-6 minutes until cooked through. Brush with glaze, flip, and cook 1 minute more.

   Time: PT12M

6. Assemble Shoyu Ramen

   Cook ramen noodles per package. In bowl: add noodles, pour over broth, top with seared mushrooms, half a soft-boiled egg, 1-2 sliced chicken thighs, green onion, and drizzle of toasted sesame oil. Garnish with nori.

   Time: PT7M

7. Spicy Miso Ramen Broth

   Heat large pot over medium-high. Add oil to coat. Add 150g ground pork, cook 4 minutes until browned and crispy. Add 5 sliced shiitake mushrooms, season lightly, cook until softened and colored. Add 3 thinly sliced green onions, 1 finely chopped shallot, 1-inch grated ginger, season, sauté 1-2 minutes. Add 1 tsp sugar, 1 tsp toasted sesame oil, 0.5 tsp ground white pepper, 2 tsp doenjang, 1 tbsp mirin, cook 1 minute. Add 1.5 cups dashi and 1 quart chicken stock. Add 1 tbsp sesame seeds. Bring to boil, cook 3-4 minutes. Remove from heat, whisk in 50g red miso through fine mesh strainer.

   Time: PT18M

8. Assemble Spicy Miso Ramen

   Cook ramen noodles per package. In bowl: add noodles, pour over broth, top with half soft-boiled egg, spoonfuls of raw corn, green onion, pickled ginger, and drizzle of chili oil.

   Time: PT7M

9. Tonkotsu Broth (Pressure Cooker)

   In large pot, cover 2.1 lb pork hock and 2 lb pork neck bones with cold water. Bring to boil, cook 5 minutes, skim scum. Drain, rinse bones. Transfer to pressure cooker, add water to cover, 2 gelatin sheets, and 0.5 lb pork fat on top. Pressure cook on high 1.5 hours. Release pressure. Remove fat, blend with 1 quart broth until smooth. Strain remaining broth into pot. Add 1 bunch rough-chopped green onion, 5 bruised garlic cloves, 1-inch sliced ginger, and emulsified broth. Bring to boil, reduce to medium, simmer 10-20 minutes.

   Time: PT1H50M

10. Tonkotsu Tare (Seasoning Sauce)

    In small saucepan, bring 1/4 cup sake to boil, boil 30 seconds. Remove from heat, add 1/2 cup soy sauce, 1/2 cup mirin, 1/4 cup shirodashi.

    Time: PT5M

11. Assemble Tonkotsu Ramen

    Add tare to bowl (to taste). Ladle in hot broth. Taste and adjust seasoning. Add cooked ramen noodles, top with sliced chashu (or other protein), green onion, half soft-boiled egg, nori, and drizzle of toasted sesame oil.

    Time: PT7M

12. Cleanup

    Wash all pots, pans, strainers, blender, bowls, utensils, and wipe down surfaces.

    Time: PT15M

Nutrition Facts

Calories

650

Protein

28g

Carbohydrates

70g

Fat

28g

Fiber

4g

Ingredient Substitutions

• Instead of Kombu (dried seaweed): Omit (use only chicken stock)
• Instead of Bonito flakes (katsuobushi): Omit (use only chicken stock)
• Instead of Ramen noodles: Spaghetti (alkaline bath, not recommended)
• Instead of Green onions: Chives
• Instead of Shiitake mushrooms: Cremini mushrooms
• Instead of Chicken stock: Vegetable stock
• Instead of Neutral oil: Canola, vegetable, grapeseed oil
• Instead of Chicken thighs, boneless (ideally skin-on): Chicken breast
• Instead of Honey: Maple syrup
• Instead of Light corn syrup: More honey
• Instead of Ground pork: Ground chicken, Ground turkey
• Instead of Shallot: Small onion
• Instead of Ground white pepper: Black pepper
• Instead of Doenjang (Korean fermented soybean paste): Omit for non-spicy version
• Instead of Mirin: Sweet rice wine, Dry sherry + sugar
• Instead of Dashi (homemade or instant): Chicken stock
• Instead of Miso paste (red miso): White miso (sweeter)
• Instead of Fresh corn kernels: Canned corn (drained)
• Instead of Gelatin sheets: Powdered gelatin (1 packet)
• Instead of Pork fat (solid, raw): Lard (not as good)
• Instead of Sake: Dry white wine
• Instead of Shirodashi: Omit
• Instead of Chashu pork (optional, for topping): Roast pork, Leftover cooked pork

Equipment Needed

• Medium pot
• Large pot
• Pressure cooker or Instant Pot
• Fine mesh strainer
• Blender
• Mixing bowls
• Large skillet or sauté pan
• Saucepan
• Spider/skimmer (optional)
• Tongs
• Measuring cups and spoons
• Knife and cutting board
• Ladle

Critical Steps — Do Not Skip

• Do not boil kombu for dashi; it will become bitter.
• Whisk miso into spicy miso broth off heat to avoid bitterness.
• Blending pork fat with broth is essential for creamy tonkotsu texture.
• Do not season tonkotsu broth until tare is added; taste and adjust.
• Ensure chicken is cooked through for shoyu ramen topping.

Chef Tips from the Video

• Prep all toppings and garnishes while broths cook to save time.
• Use a kitchen timer for eggs and pressure cooking for best results.
• For extra flavor, marinate soft-boiled eggs in soy sauce for 1-2 hours.
• If you can't find certain ingredients (like shirodashi), omit or substitute with extra soy sauce.
• Strain broths well for a clean, professional look.

Troubleshooting

Storage

Refrigerator: Broths and toppings can be stored separately in airtight containers for up to 3 days.

Freezer: Broths freeze well for up to 2 months. Noodles and eggs do not freeze well.

Room temperature: Assembled ramen should be eaten immediately. Do not leave at room temperature for more than 1 hour.

Make-Ahead Tips

• Broths can be made up to 3 days in advance and reheated.
• Soft-boiled eggs can be made a day ahead and stored peeled in the refrigerator.
• Toppings can be prepped in advance and stored separately.