Ton Ramen Recipe
Rich pork broth with noodles, topped with chashu, green onions, and nori.
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Ingredients
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Broth
Noodles and Toppings
Method
Broth Preparation
- 1
Roast the Pork Bones
Preheat your oven to 200°C (400°F). Place the pork bones on a roasting pan and roast for about 30 minutes until browned.
- 2
Simmer the Broth
Place the roasted bones in a large pot. Add 4 liters of water, soy sauce, mirin, salt, garlic, ginger, and green onions. Bring to a boil, then reduce to a simmer for at least 6 hours, preferably 12 hours, skimming off any foam that rises to the top.
- 3
Strain the Broth
After simmering, strain the broth through a fine-mesh sieve to remove the solids. Return the liquid to the pot and keep warm.
Noodles and Assembly
- 4
Cook the Ramen Noodles
In a separate pot, bring water to a boil. Add the ramen noodles and cook according to package instructions (usually about 3-4 minutes). Drain and set aside.
- 5
Prepare Toppings
Slice the chashu pork and soft-boiled eggs in half. Prepare the nori by cutting it into strips if desired.
- 6
Assemble the Ramen Bowls
In serving bowls, place a portion of cooked ramen noodles. Ladle the hot broth over the noodles. Top each bowl with chashu pork, sliced green onions, half a soft-boiled egg, and nori sheets.
- 7
Serve
Serve immediately while hot. Enjoy your rich ton ramen!