Pork Tonkatsu Ramen with Soft-Boiled Egg

By AislePrompt Editorial · Published 2026-05-29 · Updated 2026-05-29

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Rich and comforting tonkotsu-style ramen broth served with crispy pork cutlet, tender noodles, and a silky soft-boiled egg. This Japanese-inspired soup recipe, ready in about 45 minutes, pairs pork loin cutlets, panko breadcrumbs, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 25 min Serves 4 Japanese cuisine 650 cal/serving

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Ingredients

4 pieces, about 4 oz each pork loin cutlets
1 cup panko breadcrumbs
1/2 cup all-purpose flour
1 large, beaten egg
2 cups for frying vegetable oil
12 oz fresh or dried ramen noodles
6 cups tonkotsu ramen broth
2 stalks, thinly sliced green onions
4 halves soft-boiled eggs
4 small pieces nori sheets
1 tbsp, toasted sesame seeds

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Instructions

Step 1: Prepare the pork cutlets by seasoning each piece with salt and pepper. Dredge each in 1/2 cup all-purpose flour, dip into 1 beaten large egg, then coat evenly with 1 cup panko breadcrumbs.
Step 2: Heat 2 cups vegetable oil in a deep skillet or pot to 350°F. Fry the breaded pork cutlets for 4-5 minutes per side until golden brown and cooked through. Drain on paper towels.
Step 3: In a large pot, bring 6 cups tonkotsu ramen broth to a gentle simmer. Meanwhile, cook 12 oz ramen noodles according to package instructions until tender, then drain.
Step 4: Divide noodles into 4 large bowls. Ladle hot tonkotsu broth over the noodles.
Step 5: Slice each pork cutlet into strips and arrange on top of the noodles. Garnish each bowl with 2 halves of a soft-boiled egg, 1/2 sliced green onion stalk, 1 small piece of nori sheet, and sprinkle with 1 tbsp toasted sesame seeds.