Easy Tenderloin Tonkotsu Ramen

Get ready for the ultimate bowl of comfort that’ll make your local ramen shop jealous! This tenderloin tonkotsu ramen combines rich, creamy broth with perfectly tender pork for a bowl that’s restaurant-worthy but totally doable at home.

What makes this recipe special is the marriage of silky tonkotsu broth with your choice of glazed or smoked tenderloin – both bringing their own unique magic to the bowl. Add a jammy soy-marinated egg and aromatic black garlic oil, and you’ve got yourself a bowl of pure happiness.

Ingredients

For the Base:

• ½ cup Somi or Kikkoman Tonkotsu Broth Concentrate
• 4 cups water
• 2 blocks (200g each) frozen ramen noodles

Choose Your Protein:

• 8-12 oz prepared hoisin glazed pork tenderloin OR
• 8-12 oz prepared smoked pork tenderloin

Toppings:

• 2 prepared soy marinated eggs (optional)
• 1-2 tablespoons black garlic oil (optional)
• 2 green onions, greens sliced thin
• 2 baby bok choy (optional)

Steps

1. Prep Ahead (24 hours): Prepare your soy marinated eggs and black garlic oil if using. These components need time to develop their flavors. Store eggs in marinade for 12-24 hours for optimal flavor penetration.
2. Prepare the Pork: Cook your chosen tenderloin (hoisin glazed or smoked) according to its recipe. Let rest for 5-10 minutes before slicing to retain juices. Aim for ¼-inch thick slices.
3. Make the Broth: In a medium saucepan, combine ½ cup tonkotsu concentrate with 4 cups water. Heat to a gentle simmer (185°F/85°C). Don’t let it boil vigorously or the emulsion may break.
4. Cook Noodles: Bring a large pot of water to a rolling boil. Cook frozen noodles for 1-2 minutes until just separated – they’ll continue cooking in the hot broth. Test one noodle for proper chewiness.
5. Prepare Bok Choy: If using, trim base and separate leaves. Either leave raw for crunch or blanch in boiling water for 60-90 seconds until bright green but still crisp.
6. Assembly: Place hot noodles in bowls, pour 2 cups simmering broth over each portion. Arrange 4-6 oz sliced pork, halved egg (yolk up), bok choy, and green onions. Finish with ½-1 tablespoon black garlic oil per bowl.

Smart Swaps

• Use dried ramen noodles (cook for 4-5 minutes)
• Substitute chicken breast (cook to 165°F/74°C)

Make It Diabetes-Friendly

• Use shirataki noodles (0g net carbs) instead of ramen
• Opt for lean tenderloin over fattier cuts
• Portion broth to 1½ cups per bowl to reduce sodium

Pro Tips

• Keep broth at a bare simmer to maintain its creamy texture
• Slice meat against the grain for maximum tenderness
• Warm serving bowls with hot water before use