Spicy Tonkotsu Miso Ramen - Homemade ramen recipe (2024)

Prep Time1 hour

Cook Time12 hours

Total Time13 hours

Ingredients

• 3 pounds pork neck bones
• 1 chicken carcass
• 1 large onion
• 2 inches ginger, peeled
• 2 whole shallots
• 8 whole cloves garlic
• 3 whole leeks, washed thoroughly and diced
• 2 bunches green onions, white part only (save the greens for the soup!)
• 6 dried shiitake mushrooms, rinsed and diced

Instructions

1. Place the pork bones into a large stock pot, and cover with water. Bring the water to a boil and cook for 10 minutes.
2. Skim all of the gunk off of the top of the water. Dump the whole pot out, saving the bones, and fill with fresh water. This is cleaning the bones and will make a better stock.
3. Place the rest of the ingredients into the post, cover, and let simmer for 8-10 hours, replacing the lost water as necessary to keep the ingredients covered with water. By the end of the cook time many of the chicken bones should be totally broken down, and the pork neck bones should be easily pierced with a knife.
4. Let cool for a while, and then remove all of the solids you can with tongs and a slotted spoon. Next, strain the broth with cheesecloth or a large clean kitchen towel. I have found the easiest way to do this is to place the cheesecloth in several layers over a large bowl that will fit all of the broth, pour the broth in, and then gather the edges of the cloth together to pull all of the solids out of the broth. You can do this however is easiest for you though!
5. This will make enough broth for many bowls of ramen. Freeze the extra to make it easier next time!

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Prep Time15 minutes

Cook Time4 hours

Total Time4 hours 15 minutes

Ingredients

• 1 pound pork belly, with skin
• 1 cup soy sauce
• 1 cup sake
• 1 cup mirin
• 1 cup water
• 3/4 cup sugar
• 10 cloves garlic
• 1-inch ginger, peeled and sliced
• 2 shallots, roughly chopped
• 1 bunch green onions, greens and whites, sliced

Instructions

1. Tie up the pork belly in a rolled-up round, with the skin facing out.
2. Place all of the marinade ingredients into an oven-safe sauce pan that is large enough to hold all of the ingredients without overflowing. You want the pork to be covered in marinade for the braising portion.
3. Heat the liquid on the stovetop until it is boiling. Remove from the heat, place the pork belly into the liquid, cover and place in the oven.
4. Cook for 3-4 hours at 275°, until the pork is fork-tender.
5. Place the whole shebang in the fridge overnight.
6. Cut in half, lengthwise, and then slice into thin pieces.
7. Let it reheat in your ramen.
8. Reserve the cooking liquid for marinated eggs (ajitsuke tamago).

Prep Time5 minutes

Cook Time4 minutes 30 seconds

Additional Time4 hours

Total Time4 hours 9 minutes 30 seconds

Ingredients

• 6 eggs
• 4-6 cups Charshu braising liquid

Instructions

1. Bring a pot of salted water to a low simmer, and carefully place the eggs in. Simmer lightly for 4.5 minutes.
2. Remove from the water and place directly into a bowl of ice water.
3. Once the eggs are cool, peel carefully and gently, and place into the braising liquid.
4. Put a paper towel on top of the eggs so it will soak up some of the liquid and ensure that they marinate properly.
5. Marinate in the fridge for 3-4 hours before reheating in your bowl of ramen. The piping hot ramen broth will be just right for that!

Prep Time15 minutes

Cook Time1 minute

Additional Time4 hours

Total Time4 hours 16 minutes

Ingredients

• 4 cups bread flour
• 1 cup warm water
• 2 teaspoons kansui (see recipe below)

Instructions

1. Combine the flour, kansui and water in your mixer with the dough hook attached, and mix on medium speed for 8-10 minutes. It may be a bit dry. If you need to add a little more water to make it come together, you can. You want it to JUST stick together as this dough is meant to be dryer than you might be used to.
2. Let your dough rest for 3 hours in the fridge.
3. Remove from the fridge and let your dough rest on the counter for 1 hour.
4. Cut the dough into four pieces, and flatten out with your hand.
5. With your pasta machine on the thickest setting, roll out your dough balls. Fold in half and roll through a few times. It may break up a bit, but will flatten out after a few go-throughs.
6. Run the dough sheets through the pasta machine until they are at the 3 setting on your machine.
7. Cut the dough using the spaghetti cutter. Dust with flour if they are sticking at all.
8. Boil in well-salted water in small batches for 1 minute. The noodles will cook more in the hot Ramen broth.

Notes

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Prep Time1 hour

Cook Time30 minutes

Total Time1 hour 30 minutes

Ingredients

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 (from above)
• 6 cups plain unsalted ramen stock
• 2 cups unsweetened plain soy milk
• 6 handfuls fresh ramen noodles

Garnish

• 1/2 cup sliced green onion, green part only
• 6 soft-boiled marinated shoyu eggs
• 2 slices chashu pork belly
• Nori
• mushrooms
• bean sprouts

Instructions

Spicy Miso Paste

1. 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

1. Add the oil, shallots, garlic, and green onions (whites only) to a small non-stick saute pan over medium-low heat.
2. Saute the vegetables until they are translucent and tender, about 3-4 minutes.
3. Remove from the heat and stir in the togarashi. Set aside to drizzle onto your finished soup.

Ramen

1. In a well-salted pot of boiling water, boil your noodles for 1.5 minutes. They will cook more in the hot ramen broth.
2. Place the ground pork, sesame oil, dried shiitake, and the salt and pepper into a large stock pot on medium to medium-high heat. Cook, breaking up the meat, until it is browned and the fat has rendered. Add in the 1/2 cup spicy miso paste and cook an additional 1-2 minutes.
3. Place the ramen stock into the pot, and bring up to a boil.
4. Add the unsweetened soy milk and stir well.
5. Place your remaining spicy miso paste into a fine mesh strainer, and then lower into the broth and stir it around a bit (still in the strainer). All of the flavor 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.
6. Place a small handful of cooked noodles into each of your bowls, along with the rest of your desired garnishes.
7. Ladle the hot broth into your bowls and enjoy!

Notes

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