Quick Vegetable Stock Shoyu Tonkotsu Ramen with Corn and Scallions

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A faster home-style Shoyu Tonkotsu Ramen that combines a creamy pork and vegetable broth with sweet corn and fresh scallions for a balanced flavor. This japanese-inspired japanese ready in about 265 minutes pairs pork neck bones, medium carrots, chopped, large onion, quartered for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 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.

★ 4.6 (14 ratings) Prep: 15 min Cook: 250 min Serves 4 Japanese cuisine 600 cal/serving
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Ingredients

Instructions

  1. Step 1: Combine 3 lbs pork neck bones, 2 chopped carrots, 1 quartered onion, 4 smashed garlic cloves, and 10 cups water in a large pot. Bring to a boil, then simmer uncovered for 4 hours, skimming frequently to achieve a creamy broth.
  2. Step 2: Strain broth and discard solids. Stir in 1/2 cup soy sauce, 3 tbsp mirin, and 1 tbsp sugar, then keep warm.
  3. Step 3: Cook 10 oz thin ramen noodles in boiling water for 2-3 minutes until tender, then drain.
  4. Step 4: Divide noodles into 4 bowls. Top each with 3/4 cup sweet corn kernels, 1/4 cup thinly sliced scallions, and 1 halved soft-boiled egg.
  5. Step 5: Ladle hot broth over noodles and toppings, serving immediately.

Frequently asked questions

How long does Quick Vegetable Stock Shoyu Tonkotsu Ramen with Corn and Scallions take to make?

Total time is about 265 minutes (15 min prep + 250 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Quick Vegetable Stock Shoyu Tonkotsu Ramen with Corn and Scallions?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pork neck bones from drying out.

Can I substitute ingredients in Quick Vegetable Stock Shoyu Tonkotsu Ramen with Corn and Scallions?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Quick Vegetable Stock Shoyu Tonkotsu Ramen with Corn and Scallions for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Quick Vegetable Stock Shoyu Tonkotsu Ramen with Corn and Scallions?

Japanese japanese like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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