Quick Tonkatsu Ramen Recipe! 🍜
I was really craving a warm, creamy bowl of ramen tonight but realized I was totally out of miso! I looked around at what I do have, and decided to make a "cheat" tonkotsu style using what was in the fridge.
It turned out so savory and comforting! I'll definitely be making it again 🍜
Ingredients:
• 1 pack instant ramen noodles
• 1 tbsp Kewpie mayo
•1 tsp beef bouillon
• 1/2 clove grated garlic
• 1 slice bacon
• 1 egg
• mushrooms ( I used oyster & king trumpet)
• green leafy veg (I used cabbage, and baby bok choy)
•onion
•tomatoes
•canned corn
• green onions
• black pepper and onion powder to taste
Directions:
1. Boil your eggs to your favorite level of doneness.
2. Fry your bacon until crispy, then use that same pan to sear your mushrooms, vegetables, and onion until they’re golden and soft.
3. Drain canned corn and toss it in your hot pan with some butter. Heat through.
4. In your serving bowl, whisk the mayo, bouillon, garlic, onion powder, and black pepper.
5.Boil your noodles according to the package. Just before they’re done, take about a cup of the hot noodle water and whisk it into your broth base until it’s milky and smooth.
6. Add your noodles to the broth and pile on the veggies, the crispy bacon, and some buttered corn. Finish with the egg and a little pat of butter.
It’s mild, velvety, and perfect for a quiet night in. If you’re ever low on ingredients but still want that warm creamy ramen, give the mayo trick a try! It's a total game changer ☺️
What’s your favorite must-have ramen topping? I’m always looking for new ideas! 😋
#mealprep #15minutemeal #ramen recipes #quickdinneridea #quickmealideas
If you love ramen but often find yourself missing key ingredients for traditional recipes, this quick tonkotsu-style ramen hack is a lifesaver. The secret lies in using Kewpie mayo as a base to create that rich, creamy broth typically found in authentic pork bone ramen. Mayo adds umami and smooth texture that transforms instant noodles into a restaurant-quality dish. From my experience, the flexibility of this recipe really shines. You can easily swap out mushrooms for other types like shiitake or enoki depending on your pantry stock. Leafy greens such as baby bok choy or napa cabbage provide fresh crunch and nutrients, while crispy bacon brings that savory, smoky flavor that complements the creamy broth wonderfully. Boiling the egg to your preferred doneness adds protein and depth; I personally enjoy a slightly soft yolk for extra richness. Also, don’t skip reserving and whisking the hot noodle water into the broth base — this technique helps emulsify the mayonnaise and bouillon mixture, yielding a velvety soup. For an added touch, buttered corn scattered on top offers subtle sweetness that balances the savoriness. Season with black pepper and onion powder to elevate flavors further. This recipe is perfect for busy weeknights or winter days when you crave something warm and satisfying without spending hours cooking. If you’re curious about ramen toppings, I recommend experimenting with bamboo shoots, pickled ginger, or toasted seaweed sheets (nori) for variety. A sprinkle of toasted sesame seeds also adds a nice nutty aroma. This adaptable quick ramen recipe lets you explore your favorite flavors while making the best use of what’s available in your kitchen.
