More and more Japanese Instant Ramen Noodle products are becoming available in Australia. One of the most popular soup flavours is ‘Tonkotsu’. Do you know the Japanese word ‘Tonkotsu’ means Pork Bones? The soup is based on Pork Bone stock. Today I want to share my favourite way to cook ‘Tonkotsu’ Instant Ramen. It’s a very simple way to cook it, but the humble Instant Ramen could be easily transformed into a nutritious and delicious dish.
1 teaspoon Sesame Oil
80g thinly sliced Pork Belly *cut into bite-size pieces
1-2 Cabbage Leaves *cut into bite-size pieces
3-4 Dried Black Fungus *optional
1 clove Garlic *finely chopped
Salt & Pepper
Water *according to the package instruction
1 ‘Tonkotsu’ Instant Ramen
Finely Chopped Spring Onion
Toasted Sesame Seeds
Rāyu (Chilli Oil) *optional
- If you add Black Fungus, soak them in warm water until softened. Wash very well, drain and slice into thin strips. Cut Spring Onion and set aside. Cut Cabbage, then cut the thinly sliced Pork into bite-size pieces.
- Heat a large saucepan over medium heat, add Sesame Oil, and cook Pork, Cabbage, Black Fungus and Garlic. Lightly season with Salt & Pepper.
- When Cabbage is softened, add Water, slightly more than instructed, and bring to the boil. Make a room and add Ramen Noodle pushing down into water. When the Noodles are cooked, add Soup and Seasonings that are included in the package.
- Place in a large serving bowl, add some finely chopped Spring Onion and Toasted Sesame Seeds, drizzle with Rāyu (Chilli Oil), and enjoy immediately.
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