One of the best bowls of ramen I have ever tasted was a green basil pork tonkotsu ramen. Just imagine that grassy green basil mixed with the aromatic and unctuous broth. It's like your favorite pesto and your favorite ramen created a beautiful half-asian baby.

Now imagine being able to re-create that dish at home in less than 20 minutes!

We've taken the essence of that rich, porky tonkotsu and gave it a cheeky makeover. Instead of boiling bones for days (ain't nobody got time for that), we're using some sneaky chef tricks to make this hit broth hit the spot. 

First up, we're swapping pork bone broth and all that fat with four secret ingredients: store bought chicken bone broth, blended silken tofu a touch of butter, and a pinch of agar agar. This magical blend will delivery that creamy goodness with a silky mouth-feel that a collagen-rich broth would normally provide. You won't even miss the porkiness and it'll taste like you've been simmering away for hours!

You guessed it—we're using our signature high-protein, high-fiber Rulebreaker Noods that are so "QQ" (i.e. perfectly bouncy and chewy), you'll think you've died and gone to texture heaven. 

So buckle up, buttercup. We're about to show you how this culinary magic works and 100% delicious. Let's get slurping!

Ingredients:

For the Broth:

• 4 cups store-bought chicken bone broth 
• 1 tablespoon sesame oil 
• 2 tablespoons soy sauce 
• 1/2 cup silken tofu
• 2 tablespoons unsalted butter
• 2 garlic cloves, minced 
• 1 small knob of ginger, grated
• 1/4 teaspoon agar agar powder dissolved in 1/4 cup cold water
• 1/2 teaspoon chili oil (optional, for those who like it hot)
• 1/2 tbsp salt
• White pepper to taste

For the Green Basil Oil:

• 2 cups fresh Italian basil leaves, blanched and dried
• 1/4 cup avocado oil or olive oil
• 1 garlic clove, blanched
• 1/8 tsp salt

For the Noodles & Toppings:

• 2 packs KYUNU Rulebreaker Noodles, Original Flavor
• 2 soft boiled onsen eggs
• 1/2 cup pan fried sliced pork belly (we like the frozen Trader Joe's brand)
• 1/2 cup enoki or shimeji mushrooms
• 1/4 cup corn kernels
• 1/4 cup chopped green onions
• Chili flakes or chili oil (optional, for the heat seekers)

Instructions:

Make that Blanched Garlic-Basil Oil:

1. Boil some water.
2. Prepare an ice bath.
3. Toss in the basil leaves and garlic clove for a hot second (15 seconds max), then dunk 'em in an ice bath immediately to preserve the bright green color.
4. Pat the basil and garlic dry and throw them in a blender with the oil and salt. Blend until smooth and no large bits of basil remain. Do not blend more than 1 minute or it will start to cook the basil again. If it's still not smooth, stop the blender for 10-15 seconds then blend again.
5. Pour into an airtight container and set aside. 

Whip up the Tofu Butter

1. In the same blender, blend the silken tofu and butter. It's ok if it's a little green from the leftover basil in the blender. It's all going in the same place.
2. Set aside for the next step.  

Enhance the Broth

1. Heat up that sesame oil on medium low and toss in the garlic, grated ginger and green onion. Let them sizzle until they're fragrant.
2. Pour in the soy sauce first to let it caramelize a bit, followed by the chicken bone broth. Bring it to a boil and reduce to a simmer.
3. Whisk in your tofu-butter creation.
4. Mix the agar agar with cold water. Make sure it's cold or the agar agar will clump together. Then whisk it well to make sure it is all dissolved. 
5. Add the cold agar agar slurry to the hot broth and let it simmer for 5-10 minutes. Watch it thicken like your waistline after a ramen binge.
6. Season it up with the salt and white pepper if using. 

Cook Toppings

1. Prepare the any meat or vegetable toppings you're using. 
2. If using the Trader Joe's Frozen Pork Belly, prepare according to package instructions. 
3. For the onsen egg, soft boil the eggs using your favorite method. Then peel the eggs and marinade with 1/4 cup soy sauce, 2 tbsp mirin, 2 tbsp dashi stock, 1/2 tbsp monkfruit sweetener. 

Noodle Time:

1. Cook the noodles according to the package instructions. Don't overcook them – we want QQ, not a mushy mess. Be sure to put them into the ice bath to get the best texture. 

Assembly

1. Drain and divide the noodles between two bowls
2. Ladle the broth over the noodles.
3. Add in a few tablespoons of the green basil oil. The entire surface of the soup should be green. 
4. Go crazy with the toppings! Arrange them like you're trying to win a food styling contest.
5. Sprinkle on those sesame seeds and chili flakes if you're feeling spicy.