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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Servings: 4 bowls
Calories: 742kcal
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Equipment
Ingredients
- 1 pound bean sprouts
- 1 cup cabbage chopped
- ½ cup Shoyu Tare
- 5 cups Tonkotsu Creamy Soup
- 1⅓ pounds noodles fresh, such as Takasuimen
- 4 to 8 thick slices Pork Chashu
- Negi
Instructions
- 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.
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Notes
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.
Nutrition
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
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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.