Tonkatsu-ish Noodle Bowl

A rich, protein packed, comforting ramen bowl made easy. Store-bought broth gets the gourmet treatment with bold toppings and our aromatic, umami-loaded Hakka-ish Chili Crisp.

Serves: 2
Prep time: 15 minutes
Cooking time: 20 minutes (or 6 hours if going from scratch)

Ingredients:

• • 4 cups rich pork or chicken broth (store-bought or homemade — see notes below)

  • 200g / 2 portions fresh egg noodles

  • 2 eggs, soft-boiled

  • 2 green onions, thinly sliced

  • 2 spoons Hakka-ish Chili Crisp
    
    

  • Salt, to taste

  • Optional: soy or miso add-on to your broth if store bought

Method: 

• In a pot, warm 2 cups broth per person. If using store-bought, add a splash of soy sauce or a spoon of miso to boost depth. Season with salt to taste.

• Prepare egg noodles according to package instructions. Drain and set aside.

• Bring water to a boil, gently lower in eggs, and cook for 6–7 minutes. Cool in ice water, peel, and halve.

• Divide noodles between bowls. Pour over hot broth. Top with halved eggs, green onions, and your choice of extra veggies or protein. Finish with a big spoonful of Hakka-ish Chili Crisp for heat, crunch, and magic.

Optional from-scratch broth (make-ahead or weekend project)

• 1–2 lb pork bones (trotters ideal)

• Vegetable trimmings (onion, leek, garlic, ginger)

If going from scratch: Boil bones once, discard water, rinse bones, add fresh water. Brown veggie scraps in a pan, add to bones, simmer 5–6 hours. Strain and refrigerate.

Zing Tip
Make a big batch of broth on a slow weekend, then freeze in portions. Weeknight ramen becomes a 15-minute affair—just add noodles, toppings, and Hakka-ish.