I Cooked Tonkotsu Miso Ramen

Ingredients

• 2 kg Pork Bones (mix of pork hocks and marrow bones, some meat attached)
• 1 kg Chicken Bones (carcass and backs)
• 0.5 kg Duck Wings (fresh or frozen)
• 0.5 kg Chicken Wings (fresh or frozen)
• 30 g Dried Shiitake Mushrooms (rehydrated in broth)
• 100 g Enoki Mushrooms (trim base, steam for topping)
• 200 g White Mushrooms (sliced, added to broth)
• 100 g Fresh Ginger (peeled, sliced into knobs)
• 1 large Yellow Onion (quartered)
• 10 cloves Garlic (peeled, crushed)
• 2 tablespoons Salt (kosher or sea salt)
• 1 cup Soy Sauce (high‑end Japanese soy sauce)
• 1 cup Mirin (sweet rice wine)
• 0.33 cup Fish Sauce (Thai or Vietnamese style)
• 0.5 cup White Sugar (granulated)
• 1.5 kg Pork Belly (skin on, rolled tightly and tied)
• 3 stalks Green Onions (chopped for garnish and broth)
• 6 g Baking Soda (alkaline for noodles)
• 400 g Bread Flour (high protein, for chewy noodles)
• 4 g Vital Wheat Gluten (boosts elasticity)
• 500 ml Water (room temperature for dough)
• 3 sheets Kombu (for dashi base)
• 30 g Niboshi (dried baby sardines, soaked overnight)
• 1 cup Bonito Flakes (katsuobushi)
• 2 tablespoons Shiro Miso (white miso for tartar)
• 6 large Eggs (soft‑boiled and marinated)
• 2 tablespoons Rice Vinegar (for egg boiling water)
• 0.25 cup Dark Soy Sauce (adds color to egg marinade)
• 1 teaspoon Brown Sugar (optional for dark soy balance)
• 0.5 cup Sake (Japanese rice wine for tartar)
• 2 pieces Nori Sheets (cut into strips for garnish)

Instructions

1. Start the Broth Base

   Place pork bones, chicken bones, duck wings, and chicken wings in a large stockpot and cover with cold water.

   Time: PT30M

2. Bring to a Rolling Boil and Skim

   Heat over high heat until a rolling boil forms, then reduce to a gentle boil and skim off the foam and impurities that rise to the surface.

   Time: PT15M

3. Add Aromatics and Simmer Overnight

   Add white mushrooms, dried shiitake, ginger knobs, quartered onion, garlic cloves, and a generous pinch of salt. Reduce heat and let the broth simmer gently for 12 hours, adding water as needed to keep the bones covered.

   Time: PT12H

4. Prepare the Chashu Pork Belly

   Roll the pork belly tightly, tie with butcher's twine every 2 cm, then place in a vacuum bag.

   Time: PT15M

5. Sous Vide the Pork Belly

   Add garlic, ginger, green onions, soy sauce, mirin, fish sauce, and sugar to the bag, massage into the meat, seal, and cook in a water bath at 175°F for 12‑15 hours.

   Time: PT12H

   Temperature: 175°F

6. Soft‑Boil the Eggs

   Bring a pot of water to a boil, add 1‑2 Tbsp rice vinegar, gently lower six eggs, and cook for exactly 6 minutes 9 seconds.

   Time: PT6M9S

   Temperature: 212°F

7. Ice‑Shock and Peel Eggs

   Transfer the eggs immediately to an ice bath for 5 minutes, then peel under running water.

   Time: PT5M

8. Marinate the Eggs

   Combine 3/4 cup mirin, 1/4 cup soy sauce, 1/4 cup dark soy sauce (or soy + brown sugar) in a bowl. Submerge peeled eggs, cover with plastic wrap, and refrigerate for at least 2 hours.

   Time: PT2H

9. Make Dashi for Tartar Base

   In a saucepan, combine 4 cups water, 3 sheets kombu, and heat to about 170°F (do not boil). Add soaked niboshi, 1 cup bonito flakes, and a handful of dried shiitake; let steep for 10 minutes, then turn off heat and strain.

   Time: PT30M

   Temperature: 170°F

10. Prepare Tartar Sauce

    To the strained dashi, add 1 cup soy sauce, 1 cup mirin, 1/2 cup sake, 2 Tbsp rice vinegar, 6 crushed garlic cloves, 1 inch ginger, 2 Tbsp black peppercorns, and 2 Tbsp shiro miso. Whisk until dissolved, then let sit for 30 minutes.

    Time: PT15M

11. Make Alkaline Noodle Dough

    In a mixing bowl, whisk together 400 g bread flour, 4 g vital wheat gluten, and 6 g baking soda. Add 1 cup water, mix until crumbly, then add the remaining 1 cup water until a stiff dough forms. Cover with plastic wrap and rest 30 minutes.

    Time: PT30M

12. Roll and Cut Noodles

    Divide rested dough into two portions. Using a rolling pin, roll each portion thin (≈2 mm), dust with bread flour, fold, and roll again. Cut into thin strands with a pasta cutter or sharp knife. Toss noodles with a light spray of flour to prevent sticking.

    Time: PT45M

13. Cook the Noodles

    Bring a large pot of unsalted water to a rolling boil, add a pinch of salt, then add the fresh noodles. Stir gently and cook for 1 minute 30 seconds.

    Time: PT1M30S

    Temperature: 212°F

14. Finalize Broth and Combine Tartar

    Strain the 24‑hour broth through a fine mesh into a clean pot. Stir in 2 cups of the prepared tartar sauce and a splash of pork‑belly cooking liquid for extra richness. Keep hot.

    Time: PT10M

15. Assemble the Ramen Bowls

    Divide cooked noodles into four bowls. Ladle hot broth over noodles, top with sliced chashu pork belly, a marinated egg (halved), steamed enoki mushrooms, chopped green onions, and nori strips. Optional: torch the pork surface for a caramelized finish.

    Time: PT10M

Nutrition Facts

Calories

910

Protein

32 g

Carbohydrates

78 g

Fat

45 g

Fiber

5 g

Ingredient Substitutions

• Instead of Pork Bones: Beef bones
• Instead of Duck Wings: Chicken wings
• Instead of Dried Shiitake Mushrooms: Dried porcini
• Instead of Enoki Mushrooms: Shiitake strips
• Instead of White Mushrooms: Button mushrooms
• Instead of Fresh Ginger: Ground ginger
• Instead of Yellow Onion: White onion
• Instead of Soy Sauce: Tamari
• Instead of Mirin: Sake + sugar
• Instead of Fish Sauce: Soy sauce
• Instead of White Sugar: Brown sugar
• Instead of Pork Belly: Pork shoulder
• Instead of Green Onions: Leeks
• Instead of Baking Soda: Kansui (alkaline water)
• Instead of Bread Flour: All‑purpose flour
• Instead of Kombu: Dried kelp
• Instead of Niboshi: Dried anchovies
• Instead of Bonito Flakes: Dried fish stock
• Instead of Shiro Miso: Yellow miso
• Instead of Rice Vinegar: Apple cider vinegar
• Instead of Dark Soy Sauce: Regular soy sauce + brown sugar
• Instead of Sake: Dry sherry

Equipment Needed

• Large Stockpot
• Sous Vide Immersion Circulator
• Vacuum Sealer Bags
• Mixing Bowl
• Stand Mixer with Paddle Attachment (optional)
• Rolling Pin
• Pasta Cutter or Sharp Kitchen Knife
• Fine Mesh Strainer
• Ice Bath Container
• Kitchen Scale
• Ladle
• Tongs
• Plastic Wrap
• Spray Bottle (optional)
• Cutting Board
• Small Saucepan
• Whisk

Critical Steps — Do Not Skip

• Step 3: Simmer broth overnight for deep flavor.
• Step 5: Sous vide pork belly for ultimate tenderness.
• Step 6: Precise timing for soft‑boiled eggs.
• Step 11: Proper alkaline dough rest.
• Step 12: Rolling and cutting the noodles without over‑drying.
• Step 14: Straining broth and incorporating tartar for umami depth.

Chef Tips from the Video

• Add a handful of kombu to the broth during the last hour for extra umami.
• Use a kitchen torch on the chashu just before serving for a caramelized edge.
• Reserve a cup of noodle cooking water; it contains starch that can thicken the broth if needed.
• If you lack a sous vide, slow‑cook the pork belly at 80°C for 12 hours in a sealed bag.

Troubleshooting

Storage

Refrigerator: Broth up to 3 days, sliced chashu up to 3 days, cooked noodles up to 2 days, marinated eggs up to 2 days.

Freezer: Broth up to 2 months, pork belly up to 2 months, uncooked noodle sheets up to 1 month (freeze separated by parchment).

Room temperature: Do not store broth or meat at room temperature; serve immediately.

Make-Ahead Tips

• Broth can be made 3 days ahead and frozen for up to 2 months.
• Sous vide pork belly can be cooked a day ahead; slice and store in its cooking liquid.
• Noodles can be rolled, cut, and refrigerated for up to 24 hours; keep dusted with flour.
• Marinated eggs improve in flavor after 4 hours; keep covered in the fridge.

Frequently Asked Questions