April 01, 2013

Tonkotsu Miso Ramen

Serve 5 - 6

Ramen for 5 - 6 person
1 stalk spring onion, slice

500ml water
4 Kombu (dried kelp), cut to squares, soak for 2 hours
2 handful of bonito flakes

Pork Soup:
2 liters water
1 pork bone
400gm pork belly
A handful of wood ear, wash, soak, remove stems
1 whole garlic, minced
1 yellow onion, cut to chunks
6 slices ginger
3 tbsp mirin
3 tbsp soya sauce
Miso paste, add to taste


1) Pork bone
- Boil the pork bone with a tbsp salt
- Discard the water & scum
- Transfer to slow cooker
Tip: You can let it sit in the boiling water while preparing other ingredients.

2) Pork belly and minced garlic
- Pan fry pork belly till brown
- Transfer to slow cooker
- Using the same pan, add 2 tbsp oil and fry garlic till brown
- Transfer to slow cooker

3) Dashi
- Using low heat, heat up the water and Kombu (Do not let it boil)
- Just before boiling point, switch off heat
- Add 2 handfuls of bonito flakes
- Let it sit for 5 mins
- Sieve & set aside

4) Pork Soup
- Switch on slow cooker to high heat mode
- Pour hot boiling water into slow cooker
- Add (1) pork bone and (2) pork belly and garlic
- Add (3) Dashi
- Add onion and ginger
- Add mirin and soya sauce
- Boil for 3 hours on high heat mode
- At the last 30 mins, add wood ears
- Remove wood ears and pork belly
- Slice wood ears and pork belly
- Top ramen with wood ear and pork belly. You can also add hardboiled egg and fishcake.
- Add miso paste and stir till dissolve
- Pour hot soup over ramen
- Serve with spring onions

Watch video here