Tonkotsu-Style Instant Ramen Upgrade

Ingredients

• 2 packets Instant ramen noodles (2 packets)
• 2 tbsp Pork ramen broth base (pork bouillon or pork stock concentrate)
• 1 tbsp Soy sauce
• 1 tsp Sesame oil
• 2 cloves Garlic
• 1 tsp Ginger (fresh, grated)
• 8 oz Mushrooms (shiitake or cremini), sliced
• 1 tbsp Neutral oil (or sesame oil), for sautéing
• 2 Eggs
• 4 cups Water
• 2 tbsp Green onions, sliced(optional)
• 1/4 tsp Black pepper(optional)

Instructions

1. 1

   Soft-boil the eggs: Bring a small pot of water to a gentle boil. Lower in eggs and cook 6–7 minutes for jammy yolks. Transfer to an ice bath for 1 minute, then peel.

2. 2

   Sauté mushrooms: While eggs cook, heat a skillet with the neutral oil over medium-high heat. Add mushrooms and cook 5–6 minutes until browned. Add garlic and ginger and cook 30–60 seconds until fragrant.

3. 3

   Build the porky broth shortcut: In a pot, bring 3 1/2 cups water to a simmer. Stir in pork bouillon/stock concentrate, soy sauce, and sesame oil. Taste and adjust with a little extra soy if desired.

4. 4

   Cook noodles and assemble: Add ramen noodles to the simmering broth and cook 2–3 minutes (discard seasoning packets or use them only if you prefer; this recipe is built from the porky shortcut). Divide noodles and broth into two bowls. Top with sautéed mushrooms, halved soft-boiled eggs, and green onions. Finish with black pepper.