Japanese fusion is all the rage. Spicy Tonkotsu Miso Ramen with Hakubaku Authentic Japanese Tonkotsu Noodle Sets will get the party started! Our shortcut uses our Tonkotsu soup stock for authentic taste and fresh chashu pork. If you want to make Chashu pork- you can view it here. For the less adventurous- cook some sliced pork in the pan.
The key here is using Miso paste to get the flavor you want. You can get most of this at your local grocery store.. but if you live far from one- amazon is your best bet.
Yeah.. this recipe may be a lot more work than throwing everything in one pot.. but the end dish is truly delicious and savory, with just the right amount of heat to kick your tastebuds into high gear.
Makes 4 servings.
- 4 packs of our Tonkotsu Ramen Noodles with soup BUY NOW>>
Spicy Miso Paste
- 1/2 cup white miso paste
- 1/2 cup red miso paste
- 1/3 cup douban chili paste
- 1 large onion, diced
- 6 cloves garlic, diced
- 2 inches ginger, peeled and diced
- 3 tablespoons mirin
- 2 tablespoons sesame oil
- 2 tablespoons Sambal Oelek Chili Paste
Garlic Togarashi Oil
- 1/4 cup oil
- 2 small shallots, diced
- 3 cloves garlic, chopped
- 3 green onions, whites only, sliced
- 1/8 cup togarashi
Ramen
- 1/2 pound ground pork
- 1 tablespoon sesame oil
- 2 tablespoons diced dried shiitake
- 1/4 teaspoon white pepper
- 1/4 teaspoon salt
- 1/2 cup spicy miso paste
- 3 cups Tonkotsu ramen stock (3 packs + 3 cups water)
- 2 cups unsweetened plain soy milk
- 4 packs noodles
Garnish
- 1/2 cup sliced green onion, green part only
- 6 soft-boiled marinated shoyu eggs (marinate soft boiled eggs in Shoyu Soup stock overnight in the refrigerator)
- 2 slices chashu pork belly
- nori
- mushrooms
- bean sprouts
Instructions
Spicy Miso Paste
- Place all of the ingredients into a blender or food processor, and blend until everything is combined. Scrape out and place into a separate container and refrigerate until ready to use.
Garlic Togarashi Oil
- Add the oil, shallots, garlic, and green onions (whites only) to a small non-stick saute pan over medium-low heat.
- Saute the vegetables until they are translucent and tender, about 3-4 minutes.
- Remove from the heat and stir in the togarashi. Set aside to drizzle onto your finished soup.
Ramen
- In a well-salted pot of boiling water, boil your noodles for 1.5 minutes. They will cook more in the hot ramen broth.
- Place the ground pork, sesame oil, dried shiitake, and salt and pepper into a large stockpot on medium to medium-high heat. Cook, breaking up the meat until it is browned and the fat has rendered. Add in the spicy miso paste and cook an additional 1-2 minutes.
- Place the ramen stock into the pot, and bring up to a boil.
- Add the unsweetened soy milk and stir well.
- Place your spicy miso paste into a fine mesh strainer, and then lower it into the broth and stir it around a bit (still in the strainer). All of the flavors will work its way into the soup, but none of the solids. You want to keep any solids out of the soup to keep the texture from thickening up. Bring the broth back up to a simmer.
- Place a small handful of cooked noodles into each of your bowls, along with the rest of your desired garnishes.
Ladle the hot broth into your bowls and enjoy!
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