Negi-Baka Tonkotsu Ramen

There was a tonkotsu ramen shop in Tokyo called Nandenkanden that was so popular it caused daily traffic jams. People lined up for hours just to sample their creamy soup. One of their most popular items was negi-baka, which translates (roughly) to “a stupid amount of scallion.” Sure enough, the bowl was completely covered by fresh negi, and every slurp of noodles would be a mix of white soup and green onion.

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Course: Noodle

Cuisine: Japanese

Keyword: ramen, tonkotsu ramen

CookingStyle: Boiling

Prep Time: 10

Cook Time: 7

Total Time: 17

Servings: bowls

Calories: 703kcal

Author: James Anderson

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Equipment

Large pot

ramen bowl

Ingredients

½ cup Shoyu Tare
5 cups Tonkotsu Creamy Soup
1⅓ pounds noodles fresh, such as thin Chukasuimen
4 to 8 slices Pork Chashu
4 cups chopped Negi

Instructions

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 1 or 2 slices of chashu and 1 cup of negi neatly on the ramen. The scallions should cover the entire bowl. Serve immediately.

Video

Notes

Use only the green parts of your scallions for this dish. Negibaka is as much about the presentation as it is about the flavor.

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Nutrition

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.