Spicy Tonkotsu Ramen with Komodo Red

Spicy Tonkotsu Ramen

This restaurant-quality ramen uses Komodo Red to add a complex, lingering heat to the rich pork bone broth. The galangal notes in Komodo Red complement the umami perfectly.

Ingredients

• 4 cups tonkotsu (pork bone) broth
• 2-3 tablespoons Komodo Red sauce
• 2 packs fresh ramen noodles
• 4 soft-boiled eggs, halved
• 4 slices chashu pork (or braised pork belly)
• Corn kernels, nori, green onions for topping
• 1 tablespoon sesame oil
• Soy sauce to taste

Instructions

1. Bring broth to a gentle simmer. Stir in Komodo Red and sesame oil. Taste and adjust heat level.
2. Cook ramen noodles according to package directions. Drain well.
3. Divide noodles between bowls. Ladle hot broth over noodles.
4. Top with soft-boiled egg halves, chashu pork, corn, nori, and green onions.
5. Drizzle additional Komodo Red on top for extra heat.

Chef's Notes

The slow, back-of-palate heat from Komodo Red is perfect for ramen — it builds as you eat, making each slurp more satisfying than the last. Start with 2 tablespoons and add more to taste.

Prep Time: 10 min | Cook Time: 15 min | Serves: 2