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Tonkotsu Pork Ramen

with Fresh Noodles, Red Miso & Shiitake Broth

Cooking time

30 minutes




670 /serving

The whole family is going to love this fresh ramen noodle bowl that’s sure to steam up the whole kitchen. Tonkotsu (“pork bone-broth” in Japanese) typically takes a full day to simmer, but we’ve sped things along thanks to a clever, quick-make broth that draws out all the deep umami flavour and salty goodness of red miso, dried shiitake mushrooms, garlic and ponzu sauce. Tender seared pork chop slices, hard-boiled egg halves and fresh noodles add to the bowl, making a deliciously slurpy feast for your gang—ready in just 30 minutes.

We will send you:

  • 600g Pork chops
  • 90g Baby spinach (or baby kale)
  • 1 Scallion
  • 4 Garlic cloves
  • 60ml Ponzu lime sauce
  • 30ml Toasted sesame oil
  • 7g Dried shiitake mushrooms
  • 60ml Almond milk
  • 40g Red miso paste
  • 450g Fresh egg noodles
  • 2 Hard boiled eggs

Contains: Eggs, Sesame seeds, Soy, Almonds, Wheat

You will need:

Large pot
Large pan
Salt & pepper
Total Fat
21 g
Saturated Fat
5 g
1080 mg
Total Carbs
67 g
5 g
51 g
2 g
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Mise en place
Bring a large pot of salted water to a boil. Finely chop the mushrooms. Thinly slice the scallion crosswise, discarding the root end. Mince the garlic. Halve the hard boiled eggs.
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Boil the noodles
Add the noodles to the pot of boiling water. Boil, 2 to 3 minutes, until just al dente (still slightly firm to the bite). Drain the noodles; drizzle with oil to prevent sticking and set aside in a warm spot. Reserve the pot.
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Cook the pork
While the noodles boil, in a large pan, heat a drizzle of oil on medium-high. Pat the pork chops dry with paper towel; season with S&P. Add the pork chops* to the pan and cook, 3 to 5 minutes per side, until nicely browned and cooked through. Transfer to a cutting board, leaving any browned bits (or fond) in the pan. Reserve the pan. Once cool enough to handle, thinly slice the pork against the grain.
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Simmer the broth
Heat the reserved pan of fond on medium-high. Add 1 cup water, scraping up any fond from the bottom of the pan, and cook, 1 to 2 minutes, until combined. Transfer the liquid to the reserved pot. Add the miso paste, mushrooms, garlic, ponzu and 5 cups water; generously season with S&P. Over medium heat, bring to a simmer and cook, stirring occasionally, 8 to 10 minutes, until the mushrooms have rehydrated and the flavours have combined.
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Assemble & serve
Divide the cooked noodles, baby spinach, sliced pork and egg halves between your bowls. To the pot of broth, add the almond milk; stir to combine. Add the finished broth to the bowls. Top with a drizzle of toasted sesame oil. Garnish with the scallions. Bon appétit!

*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.