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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
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Boil a small pot of water on high, once water is boiling add eggs and let eggs boil for 7 minutes.
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Place eggs in an ice bath as soon as 7 minutes have past.
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Combine all remaining egg ingredients in a bowl to create the marinade.
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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
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In a small sauce pan, heat up tamari, sake, mirin and sugar on medium heat until all sugar is dissolved.
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Add scallions, garlic, and ginger and remove sauce pan from heat and let cool.
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Place chasu in a vacuum seal bag or ziploc bag and pour marinade on top.
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Remove any extra air from bag and sous vide for 36 hours at 63 celsius.
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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
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In a large pot or InstantPot, heat tonkotsu broth up to a boil.
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Stir in all remaining soup ingredients.
Assembly
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Place noodles in a bowl and then ladle broth over the noodles until noodles are covered.
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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.
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Garnish with green onions and a dash of togarashi.
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Serve hot!