If you have ever wanted to make great authentic Japanese noodle house ramen, this recipe is for you. Great for singles with some cooking experience and a great everyday meal. Might take longer than the overall time without cooking experience. I rarely measure the amount of each ingredient due to the high number of small measurements used to save time.

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Recipe Summary

prep:
30 mins
cook:
41 mins
total:
1 hr 11 mins
Servings:
1
Yield:
1 bowl
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Ingredients

1
Original recipe yields 1 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Toppings:

Directions

Instructions Checklist
  • Fill a small pot halfway with water. Bring to a boil; add egg and cook for 15 minutes. Drain. Run cold water over egg and let cool.

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  • Pour sesame oil into a large skillet. Add pork slices. Cover pork with half the olive oil, sesame seeds, basil, and sage. Flip and cover pork with remaining olive oil, sesame seeds, basil, and sage.

  • Cook pork, covered, over medium-low heat, until evenly browned on the bottom, about 5 minutes. Flip and continue cooking until second side is browned, about 5 minutes more. Remove from heat.

  • Bring a large pot of water to a boil. Add ramen noodles; cook for 3 minutes. Drain in a colander set in the sink; rinse noodles until water runs clear. Return noodles to the pot.

  • Stir kombu, bonito stock, soy sauce, and miso paste into the noodles. Cook, stirring with chopsticks, over medium heat, until miso paste is dissolved, 3 to 5 minutes. Transfer noodles to a bowl.

  • Peel and cut egg in half lengthwise. Top noodles with egg, pork slices, and fish paste slices. Garnish with tonkatsu sauce, ginger, green onion, and black pepper.

Cook's Notes:

Most of the ingredients can only be found at a Japanese market.

While waiting for the water to boil for the egg, start on the pork, so that everything is finished by the time the egg is cooked and cooled.

Substitute dried Welsh onions for the green onion if desired. Substitute dried basil and sage for the fresh if preferred.

Editor's Note:

Nutrition data for this recipe includes the full amount of bonito soup stock. The actual amount of bonito consumed will vary.

Nutrition Facts

1406 calories; protein 75.6g 151% DV; carbohydrates 90g 29% DV; fat 81.8g 126% DV; cholesterol 320.8mg 107% DV; sodium 3660.2mg 146% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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Rating: 4 stars
01/30/2017
This is a delicious ramen broth -- a few notes...the author's remark that this would take long w/o cooking experience is very correct. First of all konbu and dashi are both hard ingredients to understand how to use. There is mention of dashi broth, but the author refers to hondashi, which is basically dashi granules. 1 cup of water + 1 tsp of dashi granules = 1 cup of dashi broth. All in all, I could figure it out because I make ramen from scratch all the time. Try to find some fresh ramen noodles, or you can also find some "instant" rice ramen noodles from costco. As for the tonkatsu, it's usually breaded...pound thin pork cutlets even thinner, dredge in milk/flour/egg/panko, and deep fry 3min per side. Thanks for the recipe! Read More
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