The Lunch Lady
Tonkotsu ramen with pork tenderloin
Rich pork-bone broth, honey-ginger pork tenderloin, noodles, corn and edamame. Finish each bowl with nori and green onions, then add an egg or chili crisp if you like.
Published · Updated
- Servings
- 4 bowls
- Total time
- About 1 hour 55 minutes, including 1 hour of marinating
Marinate the pork for 1 hour or overnight. Roast the toppings, warm the broth and cook the noodles while the pork cooks and rests. An optional egg marinade adds 2 hours. All times are approximate.
The broth is worth finding
Ramen in a school kitchen sounded like a lot to pull off. Pork, noodles, broth, toppings. It turned out to be a really fun lunch, and the frozen corn and edamame made it easier than I expected. We heated them on sheet pans, then ladled hot broth into the finished bowls.
The pork tenderloin was fantastic. The honey, tamari, garlic and ginger marinade gave it plenty of flavor, and it was easy to cut into bite-sized pieces for the kids.
Don't skip the tonkotsu broth. I found some at Costco, though it takes a little searching sometimes. Look for tonkotsu pork-bone broth in the soup aisle or at an Asian grocery store. Some products are concentrates, so follow the label before measuring it into the pot.
This was my first time having true tonkotsu broth. Rich, milky-looking and full of pork flavor. I was drinking the leftover broth straight after service.
A jammy egg is a great addition when you have time. I like chili crisp on mine too. Put it on the table so the adults can add heat and the kids can keep their bowls mild.
One student told me we'd better make it again, or else. I thought that was pretty funny.
In the kitchen
Recipe video
Home recipe
Tonkotsu ramen with pork tenderloin
The Lunch Lady · Jared Veldheer
- Servings
- 4 bowls
- Prep time
- About 25 minutes
- Cook time
- About 30 minutes
- Total time
- About 1 hour 55 minutes, including 1 hour of marinating
Marinate the pork for 1 hour or overnight. Roast the toppings, warm the broth and cook the noodles while the pork cooks and rests. An optional egg marinade adds 2 hours. All times are approximate.
Equipment: Rimmed metal sheet pan, second sheet pan for vegetables, saucepan, noodle pot, mixing bowl, instant-read thermometer and sharp knife
Ingredients
Check off ingredients as you go.
Pork and marinade
Broth, noodles and toppings
Optional eggs
Instructions
Marinate the pork
- Whisk the tamari, honey, garlic, ginger, oil, water and pepper. Before adding any pork, set aside 1 tablespoon of this clean marinade in a separate covered container for the glaze.
- Coat the pork with the remaining marinade in a snug container or food bag. Refrigerate for at least 1 hour or overnight. Refrigerate the reserved glaze separately.
Roast the pork and toppings
- Heat the oven to 425°F conventional or 400°F convection. Put a bare rimmed metal sheet pan in the oven while it heats.
- Lift the pork from its marinade and discard the used marinade. Pat the tenderloin dry. Carefully remove the hot pan, brush it with a little oil and set the pork on it. Roast for approximately 20 to 25 minutes, checking from 18 minutes, until the thickest part reaches 145°F. Let it rest for 5 to 10 minutes before cutting.
- Meanwhile, toss the corn with the melted butter and a small pinch of salt on one half of a second sheet pan. Toss the edamame with its oil on the other half. Roast until hot through, following any cooking directions on the edamame package, roughly 12 to 18 minutes. Stir once. A little browning is good.
- Put the reserved clean marinade in a small saucepan. Simmer gently for 1 to 2 minutes, stirring, until glossy. Add a splash of water if it becomes too thick. Take it off the heat and stir in the lime juice.
- Brush the rested pork with the glaze. Slice across the grain, then cut into bite-sized pieces if you like.
Make the optional eggs
- Lower the eggs gently into simmering water. Cook for about 6 1/2 to 7 minutes for a jammy center, then put them straight into ice water for 10 minutes. For young children, cook until both white and yolk are firm, about 10 to 12 minutes.
- Peel carefully. For marinated eggs, whisk the tamari, water and honey, pour into a small food bag with the peeled eggs and refrigerate for at least 2 hours, turning once. Plain eggs work too.
- Halve the eggs just before serving. Use pasteurized shell eggs for the jammy option.
Build the bowls
- Heat the prepared tonkotsu broth in a saucepan until steaming hot. Taste before adding salt or tamari; ready-made broth is already seasoned.
- Cook the noodles according to their package directions, just until tender with a little bite. Drain and divide immediately among four bowls.
- Add the pork, corn and edamame. Pour about 1 1/2 cups of hot broth into each bowl.
- Finish with nori, green onions and an egg half if using. Serve right away, with chili crisp on the table.
Recipe notes
- Tonkotsu is pork-bone broth. Tonkatsu is a breaded pork cutlet, so check the spelling when shopping.
- Buy enough broth or concentrate to make 6 cups. Milk, wheat, soy and sesame vary by brand; read the label rather than assuming every pork broth has the same ingredients.
- Use pork tenderloin, not the much larger pork loin roast.
- Keep the broth mild and let each person add chili crisp to their own bowl.