From my kitchen in Japan
Real tonkotsu broth takes pork bones, time and strong-smelling cooking. This is intentionally not authentic tonkotsu; it is a quick creamy “tonkotsu-style” bowl for days when you simply want that direction of flavor without processing bones.
Ingredients
- Ramen noodles1 serving
- Water for boiling noodlesAbout 600 ml
- Water for soup300 ml
- Chinese chicken soup stock2 tbsp
- Soy sauce1 tbsp
- Pepper1/2 tsp
- Salt1 tbsp (original recipe amount; season to taste)
- Vegetable oil1 tbsp
- Coffee creamer1
- Nori2 pieces, optional
How to make it
- Put chicken stock, soy sauce, pepper, salt, vegetable oil and coffee creamer in a ramen bowl.
- Pour in 300 ml hot water and stir until dissolved.
- Boil and drain the ramen noodles, then add them to the soup.
- Top with nori or other toppings such as egg, chashu, green onion or pickled ginger.
Notes
The original recipe lists 1 tablespoon of salt. Add salt gradually and stop when the soup tastes right to you.
About the author
Mitsuhiro Eguchi
A Japanese home cook sharing practical Japanese recipes, ingredient workarounds and lessons from cooking in Japan.
About Mitsuhiro