Experience the flavours of Japan with this quick and easy ramen noodle soup featuring freshly grown bean sprouts. 

Get transported to the bustling streets of Japan and savour this comforting bowl of Tonkotsu ramen noodle soup, complete with tender chicken chashu, marinated eggs, and a delightful assortment of toppings, including homegrown bean sprouts for a crips finish to the soup.

PREPARATION: 20 MIN   |    COOKING: 30 MIN    |    READY IN: 30 MIN 

Ingredients (2 serves)

• Instant ramen ”Tonkotsu ramen” from Marutai for 2 serves

Chicken chashu (marinated chicken)

• 2 chicken thighs with/out skin
• 1 tbsp sesame oil
  
  Sauce
• 2cm fresh ginger, sliced
• 2 garlic cloves, grated
• 1 cup sake
• 1 cup soy sauce
• 3 tbsp raw sugar
• 1 tbsp honey

Nitamago (marinated egg)

• 2 eggs, medium sized
  
  Tare mix
• 2 tbsp soy sauce
• 1 tbsp mirin
• 1 tsp sake
• 7g caster sugar

Ramen topping

• 4 stalks spring onions, sliced finely
• Some Delicious Crispy Shallots or Delicious Fried Garlic
• 2 cup homegrown bean sprouts 
• 1/2 sheet nori (dried laver seaweed) cut in half

 

Method

Making the chicken chashu

1. Roll the chicken thighs, skin side out, into tight rolls with cooking string.
2. In a medium saucepan over medium-high heat, add sesame oil and cook rolled chicken for 2-3 minutes until golden.
3. Add all sauce ingredients to the pot and bring to boil, then reduce the heat to medium and let it simmer, uncovered for 25 minutes.
4. Remove the saucepan from heat and let it cool to room temperature. To let the flavours soak in evenly, rotate the chicken in the seasoning liquid regularly.
5. Remove and discard the cooking string. Cut the chicken chashu into approx. 5mm slices.

Making the nitamago

1. Bring a small saucepan of water to boil.
2. Gently add the eggs, and reduce the water to medium heat and cook for 6 and half minutes.
3. In a bowl, mix soy, mirin, sake and sugar, and place the cooked and peeled eggs in.
4. Eggs should be fully covered or kept in zip-lock bag which can keep them fully immersed in the tare mix for at least 15 minutes or more.
5. Cut the eggs in half to serve.

Assemble

1. Cook ramen noodle according to the instruction of the package.
2. At same time, prepare the broth and pour to the bowl.
3. Place the toppings on the ramen and serve immediately.

Optional – Make it to your flavour

• Fresh chilli or chilli flakes
• Chilli oil
• Cooked corns

For this recipe we have use instant noodles “Marutai” – Hakata or Ooita
For the gluten free option, we suggest using pumpkin noodle (can be purchased at any grocers with a Japanese section)

Watch the full video