Asian

Tamago Spicy Tonkotsu Ramen

Indulge in a bowl of pure comfort featuring a rich, velvety tonkotsu broth infused with a bold chili kick and topped with classic Ajitsuke Tamago. This restaurant-quality ramen balances creamy textures with a spicy depth that will warm your soul and satisfy your cravings.

Prep

30m

Cook

45m

Serves

Calories

820kcal

Qty	Ingredient
4 portions 600 g	Fresh Ramen Noodles
6 cups 1.4 l	Tonkotsu Pork Broth
4 pieces 4 pcs	Large Eggs
0.25 cup 60 ml	Soy Sauce
0.25 cup 60 ml	Mirin
2 tbsp 30 g	Chili Bean Sauce (Doubanjiang)
2 tbsp 30 ml	Chili Oil (Rayu)
3 cloves 15 g	Minced Garlic
1 tbsp 6 g	Grated Ginger
8 slices 200 g	Chashu Pork Slices
0.5 cup 25 g	Sliced Green Onions
2 sheets 2 sheets	Nori Seaweed Sheets

2 Method

Step 1. Prepare the Ajitsuke Tamago by boiling eggs for exactly 6 minutes and 30 seconds. Immediately transfer to an ice bath. Once cooled, peel and marinate in a mixture of soy sauce and mirin for at least 4 hours.

Step 2. In a large pot, heat the chili oil over medium heat. Sauté the minced garlic, ginger, and chili bean sauce for 2 minutes until fragrant.

Step 3. Pour the tonkotsu broth into the pot and bring to a gentle simmer. Adjust spice levels by adding more chili oil if desired.

Step 4. In a separate pot, boil water and cook the ramen noodles according to package instructions (usually 2-3 minutes for fresh noodles).

Step 5. Drain the noodles and divide them into four deep serving bowls.

Step 6. Ladle the hot spicy broth over the noodles.

Step 7. Top each bowl with two slices of chashu pork, a handful of green onions, half a sheet of nori, and one marinated tamago sliced in half.

Step 8. Serve immediately while piping hot.

·
To get a perfectly centered yolk in your eggs, gently stir them in the boiling water for the first minute of cooking.
·
If you can't find tonkotsu broth, you can create a 'cheat' version by mixing high-quality pork stock with a little heavy cream or soy milk for creaminess.
·
Warm your ramen bowls with hot water before serving to keep the soup hot for longer.
·
The longer you marinate the eggs (up to 24 hours), the deeper the flavor and color of the yolk will be.

? FAQ

Can I make this ramen vegetarian?

Yes, replace the tonkotsu broth with a creamy miso-based vegetable broth and substitute the chashu pork with pan-fried tofu or king oyster mushrooms.

How long do the marinated eggs last?

Ajitsuke Tamago can be kept in the refrigerator in their marinade for up to 3 days.

What is the best type of noodle to use?

Thin, straight wheat noodles are traditional for Tonkotsu, as they hold the creamy broth well without becoming mushy.

Is Doubanjiang very spicy?

It has a fermented, salty heat. If you are sensitive to spice, start with 1 tablespoon and work your way up.

So Ramen

Tamago Spicy Tonkotsu Ramen

1 Ingredients

2 Method

💡 Chef's Tips

? FAQ

Comments (0)