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Tonkotsu-Style Ramen with Sauerkraut

Easy Tonkotsu-Style Ramen with Sauerkraut

A quick Tonkatsu-Style Ramen with crispy pork belly, miso broth, egg noodles, boiled egg, and tangy sauerkraut.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Main Course, Main Dish
Cuisine Japanese
Servings 1
Calories 700 kcal

Equipment

  • 1 Skillet
  • 1 Sauce pot
  • 1 Mixing bowl
  • 1 Knife
  • 1 Cutting board

Ingredients
  

For the Tonkatsu-Style Fried Pork Belly

  • 200-300 g Pork belly Slice evenly so it cooks and crisps properly.
  • 2 teaspoons sake
  • 2 teaspoons mirin
  • 2 teaspoons soy sauce
  • 1 teaspoon sugar

For the Tonkatsu-Style Soup Base

  • 200 ml water
  • 1 cup chicken broth
  • 1½ tablespoons miso paste
  • 2 teaspoons soy sauce
  • 2 teaspoons mirin
  • 1 teaspoon sugar
  • ½ teaspoon grated fresh ginger
  • ⅓ teaspoon grated fresh garlic

For the Noodles

  • Safoco egg noodles 100–150g per serving
  • Any egg or wheat noodles will work here.
  • Toppings
  • Boiled eggs halved (soft- or medium-boiled)
  • Sliced green onions
  • Diced fresh jalapeños
  • Sauerkraut

Instructions
 

  • Marinate the Pork Belly

    In a bowl, mix the sake, mirin, soy sauce, and sugar until the sugar dissolves. Add the pork belly and coat well. Let it marinate for at least 10–20 minutes while you prepare the rest of the ingredients.
    This quick marinade builds flavor without overcomplicating things.

  • Prepare the Tonkatsu-Style Soup Base

    In a small pot, combine the water, chicken broth, soy sauce, mirin, sugar, ginger, and garlic. Bring to a gentle simmer over medium heat.
    Lower the heat and dissolve the miso paste in a ladle of hot broth before stirring it back into the pot. Keep the broth warm and avoid boiling aggressively after adding the miso.
    Taste and adjust seasoning if needed.

  • Cook the Noodles

    Cook the Safoco egg noodles according to package instructions. Drain well and set aside.
    These may not be traditional ramen noodles, but they’re springy, comforting, and perfect for this bowl.

  • Fry the Pork Belly

    Heat a skillet over medium-high heat. Add the pork belly directly to the pan.
    Cook until golden brown and crispy on both sides, about 4–6 minutes per side depending on thickness. For extra flavor, add a splash of the reserved marinade near the end and let it reduce slightly.
    Rest briefly, then slice thinly.

  • Assemble the Ramen

    Divide the cooked noodles between bowls. Ladle the hot soup over the noodles.
    Top with sliced pork belly, halved boiled eggs, green onions, diced jalapeños, and a generous spoonful of sauerkraut.
    Serve immediately while everything is hot.

Notes

Kitchen Tools

  • Skillet
  • Sauce pot
  • Mixing bowl
  • Knife and cutting board

Ingredients Used

  • Pork belly
  • Miso paste
  • Chicken broth
  • Safoco egg noodles
  • Soy sauce
  • Mirin
  • Sake
  • Ginger
  • Garlic
  • Boiled eggs
  • Sauerkraut
  • Green onions
  • Jalapeños
Keyword Easy Tonkotsu-Style Ramen with Sauerkraut