Tonkotsu Fu Ramen

Laura Sharrad

This recipe is brought to you with the help of our friends at Asian Inspirations

Cuisine: Japanese

Serves: 3

Prep Time: 15 mins

Cooking Time: 30 mins


Ingredients for Noodles

  • 1 pack Hakubaku Organic Ramen Noodles

Ingredients for Soup

  • 900ml water
  • 12g chicken powder
  • 100g pork fat (roughly cut)
  • 80g white miso paste 

Ingredients for Toppings

  • Beni Shoga (red pickled ginger)
  • Bamboo pickles
  • Pork slices
  • Soft boiled egg (halved)
  • Spring onion (sliced)
  • Pickled Kikurage (wood ear mushrooms; sliced)


  1. Blend all soup ingredients in a blender. Bring to soup mix to boil in a pot.
  2. Reduce heat to low and continue to cook for 15-20 mins.
  3. Cool to room temperature. 
  4. Cook Hakubaku Organic Ramen Noodle by following the instructions on the package. Drain and place in a bowl.
  5. Heat the soup in a pot to boiling temperature, ladle over the noodles.
  6. Top with pork slices, bamboo pickles, egg, wood ear mushrooms and garnish with spring onion and red pickled ginger.
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