Spicy Miso Tonkotsu Ramen

I’ve had a lot of trouble finding delicious gluten free ramen. I’ve been to a few different restaurants and asked for gluten free options, but I usually end up with chicken ramen with more of a bland broth. Plus, I don’t get any soft boiled egg!

Just to be clear, it’s never a bad meal at a ramen place, and I always appreciate restaurants that go out of their way to give me a gluten free version. I understand why it’s hard to make a true gluten free version. There’s a lot of soy sauce in ramen ingredients, and since soy sauce is brewed with wheat, that’s a no fly zone for me.

That being said, I still can’t help but get jealous when I look over at my neighbor’s bowl and they have a much more flavorful variety of ramen.

Fortunately, we have the power to make our own version! Using some easy ingredient swaps, we can make it without missing any of the amazing flavors. Especially since we can make our own soft boiled egg.

This recipe allowed me to get the full ramen experience, thanks to the magic of tamari!

Keep your noodles in your soup, not the floor,
Your favorite alternative chefs, K & T

5 from 2 votes

Print

Prep Time 45 minutes

Cook Time 1 day 13 hours

Servings 4

Ingredients

Soft Boiled Egg

• 4 eggs
• 1 tbsp sugar
• 3 tbsp tamari
• 3 tbsp mirin
• 3 tbsp sake
• ½ cup water

Chasu Pork Belly

• 2 pound pork belly
• ¼ cup tamari
• ½ cup sake
• ½ cup mirin
• ¼ cup sugar
• 3 scallions
• 4 cloves garlic
• 2 inch knob of ginger

Broth

• 6 cups tonkotsu broth *see notes
• ⅓ cup miso paste
• 2 tbsp gochujang
• 2 cups soy milk unsweetened
• 1 tbsp sesame oil

Toppings

• 1 bunch green onions green part only, sliced
• 1 sheet of nori cut into 4 pieces
• 4 servings gluten free ramen noodle
• Togarashi optional

Instructions

Soft Boiled Egg

1. Boil a small pot of water on high, once water is boiling add eggs and let eggs boil for 7 minutes.
2. Place eggs in an ice bath as soon as 7 minutes have past.
3. Combine all remaining egg ingredients in a bowl to create the marinade.

4. Peel eggs and place in a ziploc bag with the marinade. Try to remove any excess air from the bag, so that the marinade covers the eggs. Marinate for 2 to 6 hours.

Chasu Pork Belly

1. In a small sauce pan, heat up tamari, sake, mirin and sugar on medium heat until all sugar is dissolved.
2. Add scallions, garlic, and ginger and remove sauce pan from heat and let cool.
3. Place chasu in a vacuum seal bag or ziploc bag and pour marinade on top.
4. Remove any extra air from bag and sous vide for 36 hours at 63 celsius.
5. After 36 hours, slice chasu into ¼ inch slices. Heat cast iron to medium high heat and sear both sides of each piece of chasu.

Soup

1. In a large pot or InstantPot, heat tonkotsu broth up to a boil.
2. Stir in all remaining soup ingredients.

Assembly

1. Place noodles in a bowl and then ladle broth over the noodles until noodles are covered.
2. Lay slices of chasu on top of the noodles. Cut egg in half and place on top of noodles along with a piece of nori.
3. Garnish with green onions and a dash of togarashi.
4. Serve hot!

Recipe Notes

*Try our Tonkotsu Broth here