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