Ramen Pasta Tonkotsu Cream (Print View)

Fusion of tonkotsu ramen broth and Italian pasta, finished with creamy sauce and crispy pork belly.

# Components:

→ Proteins

01 - 200 grams pork belly, thinly sliced

→ Pasta

02 - 300 grams spaghetti
03 - 300 grams ramen noodles

→ Vegetables and Aromatics

04 - 2 green onions, finely sliced
05 - 2 cloves garlic, minced
06 - 1 small shallot, minced

→ Tonkotsu Cream Sauce Components

07 - 500 milliliters unsalted pork broth
08 - 500 milliliters unsalted chicken broth
09 - 150 milliliters heavy cream
10 - 1 tablespoon soy sauce
11 - 1 tablespoon white miso paste
12 - 1 tablespoon unsalted butter

→ Seasoning and Garnish

13 - 1 teaspoon sesame oil
14 - 1 soft-boiled egg, halved
15 - Nori sheets, cut into strips
16 - Freshly ground black pepper

# Directions:

01 - Prepare noodles according to package directions until al dente. Drain and set aside, then toss with a small amount of sesame oil to prevent sticking.
02 - In a spacious skillet or saucepan, sauté thinly sliced pork belly over medium-high heat until golden brown and crisp. Remove the pork belly and set aside, reserving the rendered fat in the pan.
03 - Reduce the heat to medium. Add butter to the skillet, then sauté minced garlic, minced shallot, and half of the finely sliced green onions until fragrant and translucent, approximately 2 minutes.
04 - Pour the pork or chicken broth into the skillet. Bring to a simmer and cook for 10 minutes to allow the broth to reduce slightly.
05 - Incorporate heavy cream, soy sauce, and white miso paste into the skillet. Whisk thoroughly to combine. Continue to simmer for 5-7 minutes until the sauce achieves a thickened consistency.
06 - Taste the sauce and adjust seasoning with freshly ground black pepper or an additional dash of soy sauce as needed.
07 - Add the prepared noodles and half of the crispy pork belly to the sauce. Gently toss to coat the noodles evenly and heat through for 1-2 minutes.
08 - Serve the noodle and sauce mixture. Garnish with the remaining crispy pork belly, halved soft-boiled egg (if using), nori strips, and the reserved finely sliced green onions.

# Expert Advice:

01 -
  • Ready in under an hour for a gourmet fusion experience
  • Perfect balance of Eastern and Western flavors in one dish
  • Impressive enough for guests but simple enough for weeknight cooking

  • Customizable with various protein options
02 -
  • Higher fat content pork broth creates the most authentic tonkotsu flavor
  • The dish comes together quickly once prep is complete
  • Can easily be made vegetarian by substituting mushroom broth and tofu
03 -
  • The quality of your broth makes or breaks this recipe. If possible, use homemade pork or chicken stock, or purchase the highest quality you can find.
  • For the soft boiled eggs, cook exactly 6 minutes and 30 seconds in boiling water, then immediately transfer to an ice bath for that perfect jammy yolk.
  • When incorporating the miso paste, first mix it with a small amount of the warm broth in a separate bowl until smooth, then add to the sauce to prevent lumps.
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