Magma Tomato Ramen
Spicy ramen usually gets its heat from tare (sauce base) or finishing chili oil. This bowl integrates Magma tomatoes directly into the tonkotsu broth — the collagen-rich pork bone soup becomes a vehicle for 50,000 SHU of capsaicin that's inseparable from the soup itself.
Prep
30 min
Cook
4 hr
Total
4 hr 30 min
Servings
4
Peak SHU
50K
Featured Organisms
Ingredients
- 2 lbs pork bones
- 4 Magma tomatoes (SS-TOM-02), halved
- 6 cloves garlic, smashed
- 2-inch piece ginger, sliced
- 3 tbsp soy sauce
- 2 tbsp miso paste
- 4 portions fresh ramen noodles
- Soft-boiled eggs, nori, green onions, chashu pork
Instructions
- 1
Blanch pork bones in boiling water 10 min. Drain and rinse.
- 2
In a clean pot, cover bones with fresh water. Add tomatoes, garlic, and ginger.
- 3
Simmer aggressively (rolling boil) for 4 hours, adding water as needed. The agitation emulsifies the fat.
- 4
Strain broth. Whisk in soy sauce and miso.
- 5
Cook noodles according to package. Divide among bowls.
- 6
Ladle broth over noodles. Top with egg, nori, green onions, and chashu.
Tips
- Ember tomato for a mild ramen.
- The 4-hour boil is non-negotiable — it emulsifies the collagen into the capsaicin-rich broth.
Tonkotsu's characteristic milky opacity comes from collagen hydrolysis — the aggressive boil breaks down connective tissue into gelatin, which emulsifies pork fat into a stable suspension. Capsaicin, being lipophilic, distributes into these fat micelles, creating even heat throughout the broth.