Tonkotsu pork broth, spicy miso tare, shio, chili oil, pork shoulder, corn, roasted tomatoes, charred green onion ends, soft egg, bean sprouts, green onions.

In a pot, add the pork shoulder and cover it with water. Bring to a boil, then reduce to a simmer. Cook for about 1.5 to 2 hours until tender. Remove the pork and let it rest.

Prepare the Pork Shoulder

In a large pot, combine the tonkotsu broth with miso paste, shio seasoning, and chili oil. Bring to a simmer and stir until miso is dissolved.

Make the Broth

In a separate pot, boil water and add ramen noodles. Cook according to package instructions, usually about 3-4 minutes. Drain and set aside.

Cook the Ramen Noodles

Slice the rested pork shoulder, char the green onion ends in a pan, and soft-boil the eggs by cooking them in boiling water for 6-7 minutes, then plunging them into ice water.

Prepare the Toppings

In bowls, place a portion of ramen noodles. Ladle the hot broth over the noodles and top with sliced pork, corn, roasted tomatoes, charred green onions, soft-boiled eggs, bean sprouts, and chopped green onions.

Assemble the Ramen

Drizzle extra chili oil on top if desired and serve immediately.

Serve

spicy miso ramen

Recipe information

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