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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Servings: 4 bowls
Calories: 843kcal
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Ingredients
- 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.
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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.
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
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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.