Tonkotsu Miso Ramen


  • 2 1/2 C Tonkotsu Base
  • 2 Tbs white miso
  • 1 Tbs tahini
  • 2 tsp sesame seed oil
  • 2 cloves garlic grated or pressed
  • 1/2 C water
  • 2 Tbs pork fat minced (it’s easier to mince when it’s cold)
  • 1 Tbs ground sesame seeds
  • 1/2 batch homemade ramen noodles
  • toppings: scallions, chashu, garlic chives, cabbage, sweet corn, wood ear, soy sauce egg and/or menma
  • 2 large dry scallops


In a medium saucepan, heat the Tonkotsu Base. Combine the miso, tahini, sesame oil, and garlic in small bowl, then whisk in the water. Pour this mixture into the hot Tonkotsu Base and whisk together. When it is smooth and creamy and there are no chunks left, add the minced pork fat and whisk it in. Taste for salt and add salt to taste. If the broth is too concentrated for your tastes, you can thin it out with water.

Split the cooked noodles between two bowls. Add the ground sesame seeds to the tonkotsu soup and whisk one last time before pouring over the noodles. Top with desired toppings and grate some dried scallop over each bowl.

Serve immediately.


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