Tonkotsu Ramen – Serves 10

Ingredients

Broth:

• 8–10 lbs pork bones (neck, back, trotters split)
• 1 onion, halved
• 1 head garlic, halved
• 2-inch ginger, sliced
• Water to cover

Tare (seasoning):

• ½ cup soy sauce
• ¼ cup mirin
• 2 tbsp sake

Ramen bowls:

• 10 portions ramen noodles
• 2 lbs chashu pork (or sliced pork belly)
• 6–8 soft boiled eggs (halved)
• Green onions, chopped
• Optional: corn, bamboo shoots, nori

Instructions

1. Make Broth (key step)

• Boil bones 10 mins, discard water, rinse bones.
• Refill with clean water, boil hard (milky boil) 8–12 hours.
• Add onion, garlic, ginger in last 2–3 hours.

2. Make Tare

• Mix soy sauce, mirin, sake.

3. Assemble

• Add 1–2 tbsp tare to each bowl.
• Pour in hot broth.
• Add cooked noodles.
• Top with pork, egg, green onion, toppings.

Tips:

• Tonkotsu needs strong boil → creates creamy white broth.
• Don’t salt broth directly — season per bowl with tare.
• Yakisoba = fast, high heat. Ramen = long, slow process.

Vegetarian Shio Ramen – Serves 10

Broth (clear vegetable base)

Ingredients

• 12 cups water
• 6 cups kombu (kelp) + shiitake soaking liquid
• 2 large onions, halved
• 1 leek (or 3 green onions)
• 1 large carrot, chunks
• 1 head garlic, halved
• 3-inch ginger, sliced
• 10 dried shiitake mushrooms

Steps

1. Soak kombu + shiitake in water for 30 mins.
2. Heat gently (do not boil kombu), remove kombu before boiling.
3. Add remaining ingredients, simmer 1–2 hours.
4. Strain → keep broth clear and light.

Shio Tare (Vegetarian)

• ⅓–½ cup salt (adjust to taste)
• ¼ cup mirin
• 2 tbsp sake (optional)
• 1 cup kombu-dashi (from above)

Mix until dissolved.

Toppings

• Ramen noodles (10 portions)
• 2 lbs tofu (pan-fried or braised)
• Corn, bamboo shoots
• Soft-boiled eggs (optional, omit for vegan)
• Green onions
• Nori
• Optional: chili oil or sesame oil

Assembly

1. Add 1–2 tbsp tare to each bowl.
2. Pour in hot broth.
3. Add noodles.
4. Top with tofu, veggies, and garnishes.

Tips:

• Kombu + shiitake = key umami for vegetarian ramen.
• Keep broth clean and light (low simmer, not boil).
• Add a few drops of sesame oil for extra depth.

‍