Ramen Recipe – Easy tonkatsu ramen

Easy tonkatsu ramen – Ramen, meaning “pulled noodles”, is a Japannese-style noodle soup made with wheat or egg noodles served in a very rich broth. Meat, such as sliced pork is often added, along with green shallots, and even a soft-boiled egg. Ramen flavours have evolved as the dish has grown in popularity.

On this occasion, we will share the ramen recipe: Easy tonkatsu ramen

Ramen recipe Easy tonkatsu ramen

Two Japanese favourites – tonkatsu and ramen – combine in this easy recipe. Loaded with noodles, pork and a delicious sauce, it’s just the thing to warm you up on cold winter’s night.

Hope you guys like it.

About Easy tonkatsu ramen

4:15 Prep 4:15 Cook 6 Servings Easy


  • 1 brown onion, halved
  • 1kg Coles Pork Belly Roast Boneless, rolled, tied with kitchen string
  • 1L (4 cups) Massel chicken style liquid stock
  • 1 green shallot, halved crossways
  • 3 thick slices fresh ginger
  • 3 garlic cloves
  • 1 dried red chilli
  • 4 eggs
  • 270g pkt dried ramen noodles
  • 75g (1/4 cup) white miso paste
  • 60ml (1/4 cup) mirin
  • 2 tablespoons sake
  • 2 tablespoons light soy sauce
  • 1 bunch pak choy, quartered lengthways
  • Roasted nori, shredded, to serve (optional)
  • Kimchi, to serve (optional)
  • Sesame oil, to drizzle
  • Green shallot, halved crossways, thinly sliced, to serve
  • Toban djan or sambal oelek, to serve (see note)


  • Step 1
    Place a large saucepan or flameproof casserole dish over high heat. Add the brown onion, cut-side down, and cook for 1-2 minutes or until charred. Add the pork, stock and 1.25 (5 cups) water. Bring to the boil. Skim the surface.
  • Step 2
    Meanwhile, place the green shallot, ginger, garlic and dried chilli on a chopping board and use a meat mallet to pound lightly to release the flavours. Add to the pan. Reduce heat to low and simmer, covered, for 4 hours or until the pork is very tender.
  • Step 3
    Use tongs to remove the pork from the stock mixture and transfer to a plate. Set aside to cool slightly. Cover with plastic wrap and place in the fridge for 4 hours or until chilled. Strain the stock mixture, discarding the solids. Cool, cover and place in the fridge until required.
  • Step 4
    When ready to serve, place the stock mixture in a large saucepan and bring to a gentle simmer over medium-high heat.
  • Step 5
    Meanwhile, place the eggs in a medium saucepan. Cover with cold water. Place over medium heat. Stir the water to create a whirlpool. Simmer for 4 minutes for soft-boiled eggs. Use a slotted spoon to transfer to a bowl of iced water to cool. Peel and halve.
  • Step 6
    Add the ramen noodles to the water and cook following packet directions, adding the pak choy in the last 30 seconds of cooking. Drain.Add the ramen noodles to the water and cook following packet directions, adding the pak choy in the last 30 seconds of cooking. Drain.
  • Step 7
    Meanwhile, heat a frying pan over high heat. Thinly slice the pork and cook for 1-2 minutes each side or until warmed through. Divide the noodles and pak choy among serving bowls.
  • Step 8
    Stir the miso, mirin, sake and soy sauce into the stock mixture. Pour the stock over the noodles. Top with slices of pork, extra green shallot, halved eggs and nori and kimchi, if using. Drizzle with sesame oil and serve with toban djan.
NOTE: This recipe Contains gluten , peanuts , tree nuts , milk and fish.
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See you later, as always happy cooking.

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