Easy-to-cook Japanese Bean Sprout Tonkotsu Ramen

If you’re a big fan of Japanese cuisine, you should try Bean Sprout Tonkotsu Ramen. It is made with bean sprouts and soy sauce, and is a refreshing change from traditional ramen. This soup is commonly served with chicken, pork, or tofu. Its flavor is rounded out by a variety of flavored vegetables. A popular topping is curry powder, but you can use whatever you like.

Bean Sprout Tonkotsu Ramen Recipes

Bean Sprout Tonkotsu Ramen
The magic unfolds – a dance of ingredients bringing bean sprout tonkotsu ramen to life.
Easy-To-Cook Japanese Bean Sprout Tonkotsu Ramen 1

Moyashi And Chashu Tonkotsu Ramen

Bowls of tonkotsu ramen rarely see much in the way of vegetable toppings. The reason is a mystery, but it might have to do with the fact that most tonkotsu ramen is eaten late at night, often after a bout of heavy drinking. One style, though, generously piles on bean sprouts and cabbage, giving some much-needed vitamins and nutrients to a fat- and carb-heavy bowl.
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Course: Noodle
Cuisine: Japanese
Keyword: chashu, ramen, tonkotsu ramen
CookingStyle: Boiling
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4 bowls
Calories: 742kcal
Author: James Anderson
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  • Bring a medium saucepan of water to a boil over medium-high heat. Blanch the bean sprouts in the boiling water for 20 seconds. Remove the bean sprouts with a slotted spoon or tongs and set aside with the rest of the toppings.
  • Return the same pan of water to a boil. Blanch the cabbage in the boiling water for 30 seconds. Drain and set aside with the other toppings.
  • 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 the tare and 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 some bean sprouts, some cabbage, 1 or 2 slices of chashu, and a sprinkle of negi neatly on the ramen. Serve immediately.



Some people like this kind of ramen with a mashi (large) serving of vegetables. Feel free to double or triple the cabbage and bean sprouts, building a a mini mountain of veggies on the top.
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Serving: 1bowl | Calories: 742kcal | Carbohydrates: 136g | Protein: 28g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 6mg | Sodium: 2582mg | Potassium: 1375mg | Fiber: 9g | Sugar: 12g | Vitamin A: 666IU | Vitamin C: 21mg | Calcium: 114mg | Iron: 4mg
© 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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Instant Pot Bean Sprout Tonkotsu Ramen

 Bean Sprout Tonkotsu Ramen
From the soulful embrace of broth to the tender touch of noodles – artistry in motion.


  • Pork bones for broth
  • Assorted fresh vegetables
  • Bean sprouts
  • Ramen noodles
  • Garlic, ginger, green onions, and seasonings


  • Broth Brilliance: In the mystical embrace of the Instant Pot, place the pork bones, adding a silent sonnet of garlic, ginger, and onions. A touch of water initiates this symphony where pressure cooking for an hour unveils a broth echoing depth and richness.
  • Noodle Narrative: With the Tonkotsu broth serenading the senses, introduce the ramen noodles to this luscious elixir. A brief dance under pressure for 5 minutes and every strand is imbued with the silent songs of the broth’s intricate ballet.
  • Bean Sprout Ballet: In the serenity of a sauté pan, let the bean sprouts dance to the silent tunes of olive oil and seasoning. A brief sauté and their crunchiness is preserved, echoing the earthy grace amidst the Tonkotsu’s richness.
  • Serving Sonata: In a bowl, let the noodles find rest, the broth echo its silent serenade, and the bean sprouts add the final verse to this culinary sonnet. Every element, every flavor, in harmonious embrace.
  • Garnish Grace: A sprinkle of green onions, a silent placement of a boiled egg, and the Bean Sprout Tonkotsu Ramen, borne from the graceful touch of the Instant Pot, is ready to echo its soul-stirring song.

Tips for making Bean Sprout Tonkotsu Ramen

Bean Sprout Tonkotsu Ramen
The final masterpiece – a bowl of silent symphony awaiting the first delicate sip.

Serving Suggestions

  • Garnishes: A sprinkle of sesame seeds, perhaps, their subtle crunch echoing the tender, earthy grace of bean sprouts. Or consider the gentle touch of fresh herbs, where cilantro or basil lends a silent verse to this culinary sonnet.
  • Sides: Imagine the delight of gyoza or spring rolls, their crispy embrace a contrasting dance to the velvety touch of Tonkotsu broth. Each bite is an intimate duet, where flavors and textures unite, telling tales of far-off lands and ancient culinary traditions.
  • Beverages: A sip of sake, maybe, or the refreshing touch of iced green tea. Every drop is a companion to the intricate ballet of the ramen, echoing the silent stories, the unuttered narratives, the soulful sonnets that lie within each ingredient, each preparation step.

Cooking Tips

Bean Sprout Tonkotsu Ramen
The golden allure of tonkotsu broth – where flavors dive deep.
  • Broth’s Ballet: The soul of the dish lies in the broth. Let it simmer, slow and tender, as if whispering silent sonnets to each ingredient. Respect the dance of time, for patience here isn’t just a virtue, but a silent chef weaving magic into every drop.
  • Bean Sprouts’ Song: Beware of overcooking. The sprouts’ tender crunch is a narrative, a verse, a silent echo of the earth’s graceful touch. Briefly sauté to let their earthy song harmonize with the Tonkotsu’s soul-stirring sonnet.
  • Noodles’ Narrative: Each strand is a silent verse. Boil with the delicate touch of a poet penning a sonnet, ensuring a dance of tenderness that echoes the profound ballet of the universe.
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FAQs about Bean Sprout Tonkotsu Ramen

Bean Sprout Tonkotsu Ramen
Join the journey, from the depth of flavor to the crunch of sprouts – a ballet awaits.
  • How Can I Store Leftover Tonkotsu Ramen? Embrace the remnants with the tender grace of airtight containers, letting them rest in the cool serenity of a refrigerator. For up to two days, the flavors mature, the notes deepen, echoing an even more profound culinary sonnet upon the next encounter.
  • Can I Make the Broth in Advance? Indeed. The Tonkotsu broth, with its intricate ballet of flavors, becomes even more expressive when allowed to rest. Make it a day ahead, let the silent symphony of ingredients echo within, unveiling a depth that transcends time.
  • Is There a Vegetarian Alternative? Certainly. Replace the pork bones with an intimate dance of mushrooms and vegetables. In this alternative embrace, the silent notes of earthy, umami-rich flavors echo the soul-stirring sonnets of traditional Tonkotsu.
  • Can I Freeze the Tonkotsu Broth? In the silent embrace of a freezer, the Tonkotsu finds a sanctuary. Freeze for up to a month, and upon revival, the soulful notes of flavors sing with even more profound depth.
  • How Do I Ensure the Perfect Texture for My Noodles? The secret lies in the timing. Boil with the precision of a conductor leading a symphony, attentive to each silent note, each unuttered pause, ensuring a dance of tenderness and firmness, echoing the soul’s intricate ballet.

Dive into the flavorful world of Bean Sprout Tonkotsu Ramen! Savor the dance of flavors and join a culinary journey like no other. Click to indulge!

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.
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