Seafood Tonkotsu Ramen
This seafood tonkotsu ramen is a flavorful and comforting Japanese dish made with a rich pork and seafood broth, topped with fresh seafood and vegetables.
Ingredients - Serves 2
- Nori seaweed - 2 sheets, sliced
- Soft-boiled eggs - 2
- Bean sprouts - 1 cup
- Green onions - 2 stalks, chopped
- Mussels - 200 grams, cleaned
- Squid - 150 grams, sliced
- Shrimp - 200 grams, peeled and deveined
- Ramen noodles - 2 servings
- Salt - To taste
- Fish sauce - 1 tablespoon
- Soy sauce - 2 tablespoons
- Ginger - 1 thumb-sized piece, sliced
- Garlic - 4 cloves, minced
- Dried shiitake mushrooms - 4 pieces
- Dried anchovies - 50 grams
- Pork bones - 1 kg
Let's Get Started
- In a large pot, add the pork bones, dried anchovies, dried shiitake mushrooms, garlic, and ginger. Fill the pot with enough water to cover the ingredients.
- Bring the pot to a boil, then reduce the heat to low and simmer for 2 hours, skimming off any impurities that rise to the surface.
- Strain the broth through a fine-mesh sieve, discarding the solids. Return the broth to the pot.
- Add soy sauce, fish sauce, and salt to taste. Simmer for an additional 30 minutes to allow the flavors to meld.
- Cook the ramen noodles according to the package instructions. Drain and set aside.
- In a separate pot, bring water to a boil and blanch the shrimp, squid, and mussels for 1-2 minutes until cooked. Drain and set aside.
- Divide the cooked ramen noodles into serving bowls. Top with the blanched seafood, green onions, bean sprouts, soft-boiled eggs, and sliced nori seaweed.
- Pour the hot tonkotsu broth over the noodles and seafood. Serve immediately and enjoy!
Dietary Info
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 120 minutes
- Calories: 600
- Fat: 20g
- Carbs: 50g
- Protein: 40g
- Sodium: 1500mg
- Sugar: 5g
