Shortcut Tonkotsu Ramen

Shortcut Tonkotsu Ramen is an easier way to make rich pork ramen at home without spending hours on the broth. Tender pork, noodles, mushrooms, bok choy, and soft-boiled eggs come together in a flavorful bowl that is manageable enough for a regular dinner.

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Prep Time: 15

Cook Time: 1

Total Time: 1 15

Course: Soup

Cuisine: Japanese

Keyword: shortcut tonkotsu ramen

Servings:

Calories: 321kcal

Ingredients

1 pound pork tenderloin
½ cup hoisin sauce
½ pound pork bones / rib bones
2-4 garlic cloves
1 onion chopped big
Salt and pepper
2 bok choy chopped
1-2 eggs
2 cinnamon sticks
3 star anise
¼ cup soy sauce
2 cups mushrooms sliced
Ramen noodles 2 packages
Green onions

US Customary - Metric

Instructions

Preheat the oven to 390°F (200ºC). Brush the pork with the hoisin sauce.
1 pound pork tenderloin, ½ cup hoisin sauce
Prepare a baking tray with the pork tenderloin, pork bones, garlic (whole), and onion. Season with salt and pepper.
½ pound pork bones / rib bones, 2-4 garlic cloves, 1 onion, Salt and pepper
Bake for 30-35 minutes, until everything is well roasted and golden brown.
While the meat is in the oven, bring a pot with water to boil and boil the bok choy. Remove from the water and reserve. In the same water boil the eggs for 5-6 minutes, and transfer to cold water.
2 bok choy, 1-2 eggs
Place the pork tenderloin on a table and slice it.
Add everything else to a pot and add the spices, and soy sauce and cover with water (around 4-6 cups).
2 cinnamon sticks, 3 star anise, ¼ cup soy sauce
Boil for 25 minutes and then strain, keep just the broth in the pot.
Bring the pot back to boil and add the mushrooms and ramen noodles, cook for 5-7 minutes, until they are soft.
2 cups mushrooms, Ramen noodles
Garnish with green onions and serve!
Green onions

Notes

Eggs: For perfect soft-boiled eggs, cool them immediately in cold water after boiling to stop the cooking process and make peeling easier.
Noodles: Be sure not to overcook your noodles. They should be just tender but still have a bit of bite.
Slicing Tips: For the tenderest results, slice the pork tenderloin thinly against the grain. This ensures it’s easy to chew and soaks up the broth well.
Pork Belly: Feel free to use chashu pork (pork belly) instead of tenderloin if desired.
Bones: Pork neck bones, ribs, and trotters are perfect for this recipe.
Season to Taste: Before serving, taste your broth and adjust the seasoning if needed. Sometimes a splash more soy sauce or a pinch of salt can make all the difference.
Fresh Toppings: Fresh spring onion or a sprinkle of toasted sesame seeds can add a nice touch of freshness and texture right before serving.

Storage and Reheating Instructions

Separate Components: Store the noodles separately from the rest of the dish. This keeps them from getting mushy.
Cool and Airtight: Allow the food to cool to room temperature before sealing it in an airtight container.
Refrigerate: Once cooled, get everything into the fridge quickly. It can last for up to 3-4 days when stored properly.
Reheat: When you’re ready to enjoy again, reheat the broth slowly on the stove. Add noodles and toppings only after the broth is hot, so everything comes together as if it was freshly made.

Nutrition