Ultimate Creamy Tonkotsu Instant Ramen Upgrade

Ingredients

• 1 packet Tonkotsu instant ramen packet (85 g packet, includes seasoning)
• 100 g Pork collar (or pork shoulder) (Trimmed, cut into bite‑size pieces)
• 1 tsp Fresh ginger (minced)
• 1 tsp Garlic cloves (minced)
• 1 tbsp Miso paste (any type, preferably red or white)
• 1 tsp Unflavored gelatin powder (dissolves in hot liquid)
• 1/4 cup Soy milk (unsweetened)
• 1 tsp Chili crisp (or to taste)
• 4 cups Water for cooking noodles (adjust as needed for pot size)

Instructions

1. Prep aromatics

   Mince the ginger and garlic finely and set aside.

   Time: PT2M

2. Cook ramen noodles

   Bring 4 cups of water to a rolling boil, add the ramen noodles and cook according to the packet (usually 3 minutes).

   Time: PT3M

   Temperature: 212°F

3. Reserve starchy water and rinse noodles

   Using a ladle, scoop out about ½ cup of the cooking water into a bowl, then drain the noodles in a colander and rinse quickly under cold water to stop cooking.

   Time: PT1M

4. Combine seasoning with reserved water

   Stir the ramen seasoning packet into the reserved noodle water until fully dissolved.

   Time: PT1M

5. Sauté ginger and garlic

   Heat a teaspoon of oil in a skillet over medium‑high heat (≈350°F). Add the minced ginger and garlic, sauté for about 2 minutes until fragrant but not browned.

   Time: PT2M

   Temperature: 350°F

6. Add miso and deglaze

   Add the tablespoon of miso to the pan, stir quickly, then pour in the seasoned noodle water to deglaze, scraping up any bits stuck to the pan.

   Time: PT1M

   Temperature: Medium

7. Incorporate gelatin

   Sprinkle the teaspoon of gelatin powder into the hot broth and stir until completely dissolved.

   Time: PT30S

8. Add soy milk for creaminess

   Stir in the ¼ cup soy milk and heat the mixture for another minute, allowing it to become silky without boiling.

   Time: PT1M

   Temperature: Medium

9. Thicken the broth

   Transfer the broth to a bowl and let it sit for 2 minutes; the gelatin will thicken the liquid to a velvety consistency.

   Time: PT2M

10. Assemble the ramen

    Place the rinsed noodles in a serving bowl, pour the creamy broth over them, add the pork pieces, and finish with a drizzle of chili crisp.

    Time: PT2M

Nutrition Facts

Calories

500

Protein

20 g

Carbohydrates

60 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of Pork collar (or pork shoulder): pork belly, chicken thigh
• Instead of Fresh ginger: ground ginger
• Instead of Garlic cloves: garlic powder
• Instead of Miso paste: soy sauce
• Instead of Unflavored gelatin powder: agar‑agar powder
• Instead of Soy milk: dairy milk, coconut milk
• Instead of Chili crisp: sriracha, hot sauce

Equipment Needed

• Medium saucepan
• Colander or strainer
• Large mixing bowl
• Ladle
• Skillet or frying pan
• Wooden spoon or spatula
• Measuring spoons
• Chef’s knife
• Cutting board

Critical Steps — Do Not Skip

• Cook ramen noodles to al dente
• Sauté ginger and garlic without burning
• Heat soy milk gently to avoid curdling
• Final assembly – ensure broth is hot and seasoned

Chef Tips from the Video

• Use high‑quality pork collar for authentic fattiness
• Rinse noodles with ice‑cold water for extra chewiness
• A splash of sesame oil added at the end adds depth
• Top with sliced green onions or nori for extra texture if desired

Troubleshooting

Storage

Refrigerator: Broth can be stored in an airtight container for up to 2 days; keep noodles separate to prevent sogginess.

Freezer: Broth freezes well for up to 1 month; reheat gently and add fresh noodles when serving.

Room temperature: Do not leave broth at room temperature for more than 2 hours.

Make-Ahead Tips

• Pre‑cut pork and store in the fridge for up to 24 hours
• Measure gelatin and miso in advance and keep in small containers
• The broth can be made ahead and reheated; add soy milk just before serving