Flavorful Easy Tenderloin Tonkotsu Ramen Recipe!

Premium frozen ramen noodles are often better than what you find at a number of restaurants and much better than what I can make myself from scratch. If these ingredients are available in your area, I highly encourage you to take advantage of them. By taking this shortcut, you free up enough time to make the black garlic oil, which is nearly impossible to find for sale in the US, and the marinated eggs, which must be prepared fresh.

Ingredients for Perfect Tenderloin Tonkotsu Ramen: A Flavor Journey-The answer

Instructions

1. Prepare Ingredients:
   • Make the soy marinated eggs a day ahead.
   • Make the black garlic oil ahead if desired.
   • Prepare the Hoisin Glazed Pork Tenderloin or Smoked Pork Tenderloin using the linked recipe.
2. Prepare Broth:
   • Combine ½ cup Somi or Kikkoman brand tonkotsu broth concentrate with 4 cups of water in a medium saucepan.
   • Bring to a gentle simmer to warm through.
   • If using a different stock concentrate, check the concentrate-to-water ratio and prepare about 4 cups of soup.
3. Cook Noodles:
   • Start boiling a large pot of water for the noodles.
   • When the rest of the meal is almost ready, cook the noodles per package instructions.
   • Premium frozen ramen noodles typically need only 1-2 minutes of cook time.
   • Transfer cooked noodles directly into serving bowls.
4. Prepare Baby Bok Choy:
   • Slice off the base, separate the leaves, and thoroughly rinse them.
   • Place in the bowl raw or boil for 1-2 minutes until softened (raw is preferred).
5. Assemble Ramen:
   • Pour the broth into serving bowls over the noodles.
   • Slice marinated eggs in half and place in the bowl with yolk facing up.
   • Top with sliced pork tenderloin, green onions, and a dash of black garlic oil.
6. Serve:
   • Enjoy your Tenderloin Tonkotsu Ramen with a side of Onion Wrapped Flying Dutchman for a complete meal experience.

Key Tips – Hoisin Glazed Pork Tenderloin or Smoked Pork Tenderloin

1. Tenderloin Options:
   • Choose between Hoisin Glazed Pork Tenderloin (prepared in the oven) or Smoked Pork Tenderloin (prepared in a smoker).
2. Portioning:
   • Use 4-6 oz of cooked pork per bowl, based on personal preference.
   • A 1 lb raw pork tenderloin yields about 12 oz of cooked meat, enough to top 2-4 bowls.
3. Traditional vs. Alternative:
   • Traditional tonkotsu ramen uses chashu pork, made from pork belly.
   • Pork tenderloin is a leaner, easier-to-prepare alternative.
4. Cooking Notes:
   • Despite being a lean cut, pork tenderloin works well in the warm soup without overcooking.
   • Enjoy the balance of flavors and ease of preparation with pork tenderloin.

Tonkotsu Ramen Broth from Concentrate

Making tonkotsu broth from scratch can be a real labor of love, taking at least 24 hours and buying pork bones that can be difficult to find. There are many recipes online, but I prefer using premade concentrates. They are incredibly good, often even better than those in many restaurants. This method is a great shortcut for creating amazing ramen at home.

My preferred stock is the Somi Tonkotsu Soup Base, with a close second being the Kikkoman Tonkotsu Soup Base. Both come in a 1 kg (~35 oz) XL bag. You need 1 oz diluted to make 1 cup of soup. For an XL bowl, use 2 cups, making the bag enough for about 17 bowls. I typically use 5 oz of concentrate (½ cup) to make 4 cups of soup, yielding about 14 bowls per package. The price ranges from $25-$40, roughly $2-$3 per bowl. The bags are shelf stable and only need to be refrigerated after opening. I’ve kept re-sealed bags in my fridge for months. The Somi bag is not re-sealable, so I use bag sealing sticks to get an airtight seal. Note that the concentrate does not freeze solid.

Frozen Premium Ramen Noodles

When making Tenderloin Tonkotsu Ramen at home, one of the best options is to purchase premium ramen noodles from the frozen section of a Japanese grocery store. These noodles are very close to fresh noodles and taste just as good as the ones in many ramen shops. They are also very easy to prepare at home. Unfortunately, these noodles can be hard to find if you don’t have a local Asian market nearby, and they can be quite pricey, usually costing around $8-$10 for a pack of 5 servings.

If premium ramen noodles are not an option for you, you might consider making your own noodles at home with recipes available online. Alternatively, you can purchase high quality dried noodles or even use instant ramen noodles from most grocery stores. Here’s what the packaging typically looks like for the noodles I usually buy.

Soy Marinated Eggs for Ramen (Ajitama)

When enjoying a bowl of ramen, I believe it is not complete without a marinated egg. The egg is without a doubt my favorite part of the bowl.

Black Garlic Oil for Ramen (Mayu)

Black garlic oil, also known as mayu in Japanese, is a common ramen topping often used in tonkotsu ramen. You might see it on the menu at a ramen shop, but the English name can be misleading. This oil is not made from black garlic. A better name would be burnt garlic oil because it is made by cooking garlic until it’s completely burnt.

More Topping Ideas for Tonkotsu Ramen

For Tenderloin Tonkotsu Ramen, there are many common toppings you can try at home. Besides the classic soy marinated soft-boiled egg and black garlic oil, consider adding green onions or spring onions for a fresh taste. You can also use baby bok choy, either raw or lightly boiled. Wood ear mushroom and bamboo shoots add a nice texture, while minced garlic and bean sprouts bring extra flavor.

Other great options include shiitake mushrooms, nori sheets, and a dash of chili oil or chili crisp for some heat. Pickled ginger offers a tangy contrast, and fish cakes can add a traditional touch. Finally, sprinkle some sesame seeds on top for a bit of crunch. These toppings will make your tonkotsu ramen both delicious and visually appealing.

A Note on Serving Sizes

Serving sizes can be very personal and difficult to select in a way that suits everyone. This recipe makes two XL bowls of ramen, as pictured, which is more like 4 standard servings. It is also reasonable to divide this into 3-4 bowls for a smaller portion.

Notes

This recipe uses prepared ingredients from other recipes shared on this site. The eggs should be made a day ahead, and the black garlic oil can also be made ahead if desired. The Key Tips section contains lots of helpful info. For another comforting meal, try making a dutch oven hearty beef stew.

How is Tonkotsu Ramen Broth Made?

Making tonkotsu ramen broth from scratch is a labor of love that takes a lot of time and energy. The traditional method is a ~24+ hour process. Start by gathering pork bones and sometimes chicken bones. Common choices include pig trotters, pork neck bones, and pork leg bones, which you can find at Asian markets. Add the bones to a large stock pot of cold water and bring it to a rolling boil over high heat. Once boiling, remove the pot from the stove, drain it, and clean the bones thoroughly. Next, aromatics like garlic and ginger are charred and simmered with the bones. Throughout the simmering process, you must skim the scum off the top using a slotted spoon.

The broth needs to simmer at a low boil for about 12 hours to develop its rich flavor. After simmering, strain the soup through a fine mesh strainer and remove excess pork fat. This results in a creamy white broth, which you can season further with soy sauce, miso, or other flavors. This traditional method creates the iconic rich texture of tonkotsu ramen, which is creamy because the fat from the bones is emulsified into the soup.

However, you don’t always have to make the broth from scratch. Premade tonkotsu broth is a great shortcut and can save you a lot of effort while still delivering a good ramen experience at home. In my Easy Tenderloin Tonkotsu Ramen Recipe!, I use a combination of incredible premade and homemade ingredients to create a delicious meal. I prefer to top my ramen with pork tenderloin, which is a bit non-traditional but adds great flavor.

For a perfect bowl of Pork Tenderloin Tonkotsu Ramen, I’ve spent 2 years testing ingredients to get the right balance of taste and effort. Using shortcuts where possible helps save time while still producing great results. This recipe blends homemade and premade ingredients to bring you one of my favorite meals. Enjoy topping your ramen with chashu, black garlic oil, soy marinated soft-boiled eggs, green onion, and other delicious veggies like baby bok choy, bamboo shoots, and pickled ginger.

If you like these type of recipe, check out my other recipes..

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Why is Tonkotsu Ramen Creamy?

Tonkotsu ramen has a creamy texture that doesn’t come from cream. The creamy texture comes from pork bones used in the broth. When cooked, the fat from the bones is emulsified into the soup, giving it an iconic, rich, and creamy texture. This process makes the broth smooth and satisfying.

Is Tonkotsu Ramen Healthy?

Tonkotsu ramen broth is high in calories and sodium, so it shouldn’t be consumed in massive quantities. However, it has many benefits because it is a bone broth. It includes essential amino acids, collagen, vitamins, and minerals that are good for your health.

What’s in Tonkotsu Ramen?

Tonkotsu ramen has a soup made from pork bones and sometimes chicken bones, giving it a creamy and incredibly rich broth. It is often topped with chashu, a type of prepared pork belly. Black garlic oil is a common topping, though it can be hard to find. Soy marinated soft-boiled eggs are essential in traditional ramen, and tonkotsu is no exception. Other toppings include green onion, various veggies like baby bok choy, bamboo shoots, pickled ginger, and wood ear fungus.

FAQs

Can You Use Tenderloin for Ramen?

For this recipe, you can definitely use pre-marinated pork tenderloins. They are packed with flavor and can be grilled in under 20 minutes. Adding sliced pork to instant ramen bowls from Heinen’s creates a light dish that is full of incredibly rich and fresh ingredients.

What is the Best Meat for Tonkotsu Ramen?

The best meat for tonkotsu ramen is typically pork belly. It is often braised in soy sauce, sake, and mirin, making it incredibly tender and flavorful. This preparation is perfect for adding rich taste to your ramen.

What is the Secret of Tonkotsu Ramen?

The secret to tonkotsu ramen lies in its broth. Keeping the broth at a low, rolling boil ensures that the released fat and particulate matter emulsifies in the broth. This process makes the broth opaque and creamy, giving it that iconic rich texture.