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Real tonkotsu broth simmers for a day or more. This shortcut gets close using stock, milk and a few pantry additions, ready in under an hour.
Shortcut tonkotsu ramen
- 1 litre pork or chicken stock
- 200 ml whole milk
- 2 tbsp white miso paste
- 1 tbsp sesame oil
- 2 garlic cloves, grated
- 200 g ramen noodles
- 2 soft boiled eggs, halved
- Sliced pork belly or chashu, spring onion, nori, to serve
- Heat the stock and milk together, do not boil hard.
- Whisk in the miso paste and sesame oil until smooth.
- Add the garlic and simmer gently for 10 minutes.
- Cook the noodles separately according to the pack.
- Divide the noodles between bowls, ladle over the broth, and top with egg, pork and garnishes.
Tips for a richer broth
- Whisking in the miso off the boil keeps the broth smooth rather than grainy.
- A splash of the pork fat from any leftover roast pork adds real depth if you have it.
- Soft boil eggs for exactly 6.5 minutes for a jammy yolk that holds together when halved.
FAQ
Does this taste like real tonkotsu ramen?
It gets close in flavour, though real tonkotsu has a thicker, more gelatinous body from the long simmered pork bones that a shortcut cannot fully match.
Can you make this without milk?
Yes, though the milk is what gives the shortcut broth its creamy body, leaving it out gives a thinner, more standard miso ramen.
Shop this
- Fresh ramen noodles. For an authentic chew.
