Art to have a yummy Japanese Shrimp Tonkotsu Ramen

If you’re looking for a deliciously creamy and rich ramen soup, Shrimp Tonkotsu Ramen is a great choice. This noodle soup is rich and creamy, with a savory kick. To make it, start by frying the shrimp until pink and then set them aside. To make this dish even more exciting, you can add some negi or salmon to the mix. You can also serve it with capers and sour cream.

Shrimp Tonkotsu Ramen Recipes

Shrimp ( Ebi ) Tonkotsu Ramen

The thick nature of tonkotsu ramen lends itself well to bold flavors. This dish uses tomato and shrimp to thicken the already-thick soup. Tomato lends this ramen another level of umami, and the shrimp gives a great aftertaste. In Tokyo, there was a short-lived shrimp-ramen boom around 2013. When most shops stopped serving it, the ones that remained were those with a thick tonkotsu broth and deep shrimp flavors.

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Course: Noodle

Cuisine: Japanese

Keyword: ramen, Shrimp, tonkotsu ramen

CookingStyle: Boiling

Prep Time: 10 minutes minutes

Cook Time: 9 minutes minutes

Total Time: 19 minutes minutes

Servings: 4 bowls

Calories: 843kcal

Author: James Anderson

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Equipment

blender

Large pot

medium saucepan

drainer

ramen bowl

Ingredients

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• ¼ cup shrimp dried , or dried shrimp powder
• 4 tablespoons Ebi Abura
• ½ cup Shio Tare
• 1 pound tomatoes diced
• 5 cups Tonkotsu Creamy Soup
• 1⅓ pounds noodles fresh, such as thin Chukasuimen
• 4 to 8 slices Chicken Chashu
• Negi

Instructions

• If the dried shrimp are whole, use a blender or spice grinder to grind them into a fine powder. Set aside.
• With all your ingredients ready to go, bring a large pot of water to a boil over medium-high heat.
• Heat your ramen bowls by filling them halfway with hot water. The bowls don’t need to be scalding, but they should be hot to the touch. Dump out the hot water and dry the bowls with some paper towels or a clean towel.
• Put 1 tablespoon of shrimp oil in each ramen bowl.
• Put the tare, the shrimp powder, half of the tomatoes, and the soup in a medium saucepan. Mix and bring to a simmer over low heat.
• Cook the noodles in the large pot of boiling water. Ramen that has been cut to a standard thickness (about 1 mm) will cook in 1 to 2 minutes.
• About 30 seconds before the noodles are finished cooking, ladle the soup into the ramen bowls.
• Drain the noodles, taking care to shake off as much excess water as you can. Carefully place some noodles in each bowl of soup, keeping them tidy.
• Place 1 or 2 slices of chashu, some of the remaining tomatoes, and a sprinkle of negi neatly on the ramen. Serve immediately.

Video

Notes

You can use either fresh or canned tomatoes for this recipe. If you go for canned, mix all of the diced tomatoes in with the soup and forgo the tomato topping. A garnish of basil or even a little pesto sauce is a nice touch.

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Nutrition

Serving: 1bowl | Calories: 843kcal | Carbohydrates: 131g | Protein: 26g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 845mg | Potassium: 1346mg | Fiber: 7g | Sugar: 10g | Vitamin A: 1569IU | Vitamin C: 16mg | Calcium: 102mg | Iron: 2mg

© Food And Meal

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

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Alternative Preparation Method: Slow Cooker Shrimp Tonkotsu Ramen

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 6 cups chicken broth
• 2 cups water
• 1 pound pork belly, sliced
• 4 garlic cloves, minced
• 2-inch piece of ginger, thinly sliced
• 1 onion, chopped
• 2 tablespoons sesame oil
• 2 tablespoons soy sauce
• 2 tablespoons mirin
• 1 teaspoon salt (adjust to taste)
• 1 teaspoon white pepper (adjust to taste)
• 1 pound fresh ramen noodles
• 4 soft-boiled eggs, halved
• Sliced green onions, for garnish
• Nori seaweed sheets, for garnish

Instructions:

1. Prepare the Broth:
   • In a skillet over medium heat, add the sesame oil and sauté the garlic, ginger, and onion until fragrant and slightly caramelized.
2. Slow Cooker Setup:
   • Transfer the sautéed mixture to your slow cooker.
   • Add the chicken broth, water, soy sauce, mirin, salt, and white pepper to the slow cooker. Stir to combine.
3. Add Pork Belly:
   • Place the sliced pork belly into the slow cooker, ensuring it’s submerged in the broth.
4. Cook Slow and Low:
   • Set your slow cooker to low heat and cook for 6-8 hours, allowing the flavors to meld and the pork belly to become tender and flavorful.
5. Shrimp and Noodles:
   • About 30 minutes before serving, add the peeled and deveined shrimp to the slow cooker. Cook until the shrimp turns pink, which should take around 5-10 minutes.
6. Cook the Noodles:
   • Meanwhile, cook the fresh ramen noodles according to the package instructions. Drain and set aside.
7. Serve It Up:
   • To serve, ladle the rich and flavorful Tonkotsu broth into bowls.
   • Add a portion of cooked ramen noodles to each bowl.
   • Place the slow-cooked shrimp on top of the noodles.
   • Garnish with halved soft-boiled eggs, sliced green onions, and torn nori seaweed sheets.
8. Enjoy Your Slow Cooker Shrimp Tonkotsu Ramen:
   • Serve hot and savor the deep, complex flavors of this Japanese classic, all effortlessly prepared in your slow cooker.

Tips for making Shrimp Tonkotsu Ramen

Cooking Tips

• Slow Cooker Magic: Using a slow cooker can yield incredibly flavorful results. Allow the broth and pork belly to cook on low heat for the best taste and texture.
• Pork Belly Preparation: Opt for thinly sliced pork belly, which cooks to melt-in-your-mouth perfection. You can find it pre-sliced at most Asian markets.
• Shrimp Timing: Add the shrimp towards the end of the slow cooking process. Overcooking can lead to tough, rubbery shrimp, so watch closely for that vibrant pink color.
• Noodle Choice: Fresh ramen noodles are a must for an authentic experience. Cook them separately and add them to the broth just before serving to maintain their ideal texture.
• Balancing Flavors: Adjust the salt and white pepper to your taste preference. Tonkotsu ramen should have a savory umami quality with a hint of spice.
• Serving Hot: Ramen is best enjoyed piping hot. Serve it immediately to savor the rich flavors and hot broth.

Serving Suggestions

• Garnish Galore: Top your ramen with finely chopped green onions, a sheet of nori seaweed, and a sprinkle of sesame seeds for an authentic look and extra flavor.
• Soft-Boiled Eggs: Soft-boiled eggs with runny yolks are a classic addition. Halve them and place them in the bowl for a luxurious touch.
• Soy Sauce: Serve with a small dish of soy sauce on the side for those who prefer a bit more saltiness.
• Pickled Ginger: Pickled ginger adds a zesty contrast to the rich broth. Place it in a small dish for guests to add as desired.
• Sesame Oil: Drizzle a few drops of sesame oil on top just before serving to enhance the aroma.
• Side Salad: A fresh, crisp side salad with a light vinaigrette can complement the richness of the ramen.
• Beverage Pairing: Pair your ramen with green tea, a cold Japanese beer, or a refreshing glass of iced barley tea for a delightful dining experience.

Frequently Asked Questions Shrimp Tonkotsu Ramen

• Can I Use Frozen Shrimp? Yes, you can use frozen shrimp, but be sure to thaw them thoroughly before adding them to the slow cooker. Pat them dry with a paper towel to prevent excess moisture.
• Can I Make Tonkotsu Ramen Vegetarian? Absolutely! Swap the shrimp and pork for tofu or seitan, and use vegetable broth instead of chicken broth for a delicious vegetarian version.
• How Do I Store Leftovers? Store leftover ramen in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop or in the microwave, adding a bit of water or broth to maintain the soup’s consistency.
• What If I Don’t Have a Slow Cooker? If you don’t have a slow cooker, you can make this on the stovetop in a large pot. Simmer the broth and pork for several hours until the pork is tender, then follow the remaining steps.
• Can I Freeze Tonkotsu Ramen? It’s not recommended to freeze ramen with noodles, as they can become mushy when thawed. Freeze the broth and protein separately for up to 3 months, then prepare fresh noodles when you’re ready to enjoy it again.

Discover the art of making Shrimp Tonkotsu Ramen at home. Dive into rich flavors and tender shrimp. Cook up a bowl of authentic Japanese ramen with our recipe.

James Anderson

Sous Chef at Food And Meal Restaurant

I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.