A full-bodied tonkotsu ramen with a fresh lemon shoyu note, delicate chashu and crisp pointed cabbage – hearty, aromatic and perfect for a warming bowl of happiness.
Ingredients (for 2 servings):
- 200g ramen noodles
- 350g pointed cabbage (approx. ½ small head)
- 525ml Organic Bone Broth Tonkotsu for Ramen
- 2-4 slices of chashu, thinly sliced
- 4 tbsp ORGANIC LEMON SHOYU TARE VEGAN
- 2-3 tbsp ORGANIC FUZHI SWEET SOYA SAUCE
- 2 soy eggs (best with our organic vegan ramen egg mix)
- Fresh green peppercorns (to taste for the pointed cabbage)
- Vegetable oil for frying
- Garlic chives or chives (as a topping)
ZUBEREITUNG
- Cut the pointed cabbage into bite-sized pieces. Heat a pan until very hot, add oil – then fry the cabbage without stirring constantly until it develops nice browning. Deglaze with our Fuzhi Sweet Soya Sauce and finish with a little green peppercorn.
- Meanwhile, cook the ramen noodles according to the package instructions, drain, and toss them gently. This removes excess starch, keeping the noodles fluffy, preserving their structure, and allowing them to blend perfectly with the broth later.
- Heat the tonkotsu broth and season with about 4 tablespoons of lemon shoyu tare to give it a rich, full flavor. Our broths always form the base – you can adjust them to your liking with spice sauces to make them stronger, spicier, or hotter. Simply warm the sliced chashu (prepared the day before – see the "Chashu" recipe) briefly in the hot broth.
- Arrange everything in deep bowls: First the noodles, then place the pointed cabbage and our chashu next to them, then pour the hot broth over everything. Halve the ramen egg (prepared the day before – see recipe “How to Ramen Egg”) and finally top with garlic chives or regular chives.
- Tip: The roasted areas on the pointed cabbage make all the difference here – so don't stir too early.