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Tonkotsu Miso Ramen

Most people would say that food and fun are two things that are impossible to overindulge in. Having just returned from an extended weekend in Vegas, I can say that it is not only possible, but rather highly probably in the City of Sin. I arrived home to a cold and gloomy New York early
Course Entree, Soups & Stews
Cuisine Japanese
Level Advanced
Main Ingredient Noodles, Pork
Diet Dairy-Free, Low Sugar


  • 2 1/2 cups Tonkotsu Base
  • 2 tablespoons miso
  • 1 tablespoon tahini
  • 2 teaspoons toasted sesame oil
  • 2 cloves garlic grated
  • 1/2 cup water
  • 2 tablespoons pork fat minced (it's easier to mince when it's cold)
  • 1 tablespoon toasted sesame seeds ground
  • 1/2 batch fresh ramen noodles


  • scallions (optional)
  • chashu (optional)
  • garlic (optional)
  • chives (optional)
  • cabbage (optional)
  • sweet corn (optional)
  • soy sauce egg (optional)
  • menma (optional)
  • 2 large dried scallops (optional)


  1. 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.
  2. 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 using a microplane.
  3. Serve immediately.