Tonkotsu ramen

Name: Tonkotsu ramen
Total time: 900 s
Yield: 1 serving
Cuisine: British
Ingredients: 1 pack Instant ramen with Tonkotsu soup (1 package includes noodles, flavoring power and seasoning oil); 300 ml Water; 1/2 cup Shimeji mushroom; 1 tbsp Dry wakame seaweed; 3 Thin Sliced Beef; 1/2 Medium-Boiled egg; 2 tbsp Seasoned bamboo shoots

Jeerapa K. @kimdigiti

Thailand

It’s my first time trying Tonkotsu instant ramen for a real quick lunch. I enjoy new experience, but I still prefer fresh-made ramen noodles at Japanese restaurant. 😁

Jeerapa K. @kimdigiti

Thailand

It’s my first time trying Tonkotsu instant ramen for a real quick lunch. I enjoy new experience, but I still prefer fresh-made ramen noodles at Japanese restaurant. 😁

Saved

Ingredients

15 mins

1 serving

1 packInstant ramen with Tonkotsu soup (1 package includes noodles, flavoring power and seasoning oil)
300 mlWater
1/2 cupShimeji mushroom
1 tbspDry wakame seaweed
3Thin Sliced Beef
1/2Medium-Boiled egg
2 tbspSeasoned bamboo shoots

Saved

Steps

15 mins

1

Prepare all ingredients before making ramen noodles. Soak dry wakame seaweed in water for 5-10 min, drain and store in the fridge before serving. Boil the egg.
Note: In this recipe, I use air fryer to cook the egg at 160c for 7 min.
2

In a pot, add water and bring to boil. Add noodles and cook for 1-2 min. Then, add flavoring powder and seasoning oil. Mix well.
3

Add Shimeji mushroom and cook for 1-2 min. Finally, add thin sliced beef, cook for 30 sec and turn off the heat. Beware not to overcook the meat.
4

Transfer ramen noodles to a bowl. Serve with wakame seaweed, egg cut in half, and seasoned bamboo shoots.