One-pot Nissin Demae Iccho Kyushu Tonkotsu bar noodles served directly in a pot topped with pork belly, shimeji mushrooms, and jammy soy-marinated egg

Easy 10-Minute Nissin Demae Iccho Kyushu Tonkotsu Bar Noodle Hack

Craving a rich, steaming bowl of authentic Japanese ramen but short on time? You don’t need to spend hours simmering broth or visiting a high-end ramen shop to get that deep, savory tonkotsu flavor.

With a few simple additions, you can transform a classic packet of Nissin Demae Iccho Kyushu Tonkotsu Bar Noodles into a restaurant-quality bowl right at home in under 10 minutes.

Featuring tender pork belly, fresh shimeji mushrooms, and melt-in-your-mouth soy-marinated eggs (Ajitsuke Tamago), this easy one-pot recipe is the ultimate instant ramen upgrade.

Recipe Overview

Prep Time: 10 minutes (plus egg marinating time)

Cook Time: 5 minutes

Total Time: 15 minutes

Servings: 1

Cuisine: Asian / Japanese-Style Comfort Food

Ingredients

For the One-Pot Ramen
  • ½ pack Nissin Demae Iccho Kyushu Tonkotsu Bar Noodle (1 bundle out of the 2-serving pack)
  • 450 ml Water
  • 3–4 slices Pork belly rolls (paper-thin)
  • ½ cup Brown shimeji mushrooms (roots removed, stems separated)
  • 2 tbsp Green onions (finely chopped)
  • 1 Ajitsuke Tamago (Soy-marinated soft-boiled egg, halved)
  • 1 tbsp Menma (Seasoned bamboo shoots)
  • 2 sheets Nori (Toasted seaweed)
For the Marinated Eggs (Ajitsuke Tamago)
  • 4 Large eggs (cold, directly from the fridge)
  • 1 tbsp Rice vinegar
  • ½ cup Soy sauce
  • ½ cup Water
  • ¼ cup Mirin
  • 1 tbsp Sugar

Step-by-Step Instructions

Step 1: Prep the Jammy Soy-Marinated Eggs

(Tip: Make these ahead of time for the ultimate flavor!)

  1. Make the Marinade: In a small saucepan, combine soy sauce, water, mirin, and sugar over medium heat. Stir until the sugar dissolves. Remove from heat and let it cool completely.
  2. Boil the Eggs: Bring a pot of water to a rolling boil and stir in 1 tbsp of rice vinegar. Gently lower cold eggs into the water and boil for exactly 6 minutes and 30 seconds.
  3. Ice Bath & Peel: Immediately transfer eggs into a bowl filled with ice water for 10 minutes to stop the cooking process. Peel gently under running water.
  4. Marinate: Place peeled eggs in a glass jar, submerge them in the cooled marinade, and refrigerate for 4 to 12 hours.
Step 2: Cook Everything in One Pot
  1. Build the Broth: Add 450 ml of water and half of the Nissin Demae Iccho soup base packet into your cooking pot. Bring to a boil over medium-high heat.
  2. Simmer Mushrooms: Add the prepared shimeji mushrooms directly to the bubbling broth and simmer for 1.5 minutes.
  3. Cook Bar Noodles: Drop 1 bundle of straight bar noodles into the pot. Cook for 1.5 minutes, gently loosening them with chopsticks or tongs.
  4. Flash-Cook Pork Belly: Lay the paper-thin pork belly slices straight into the boiling broth. Cook for 30 to 45 seconds until opaque and cooked through. Remove the pot from heat.
Step 3: Garnish & Serve Directly from the Pot
  1. Slice one marinated egg in half.
  2. Arrange the menma, green onions, and jammy egg halves directly over the noodles inside the pot.
  3. Drizzle half of the included aromatic black garlic/seasoning oil packet over the top.
  4. Tuck toasted nori sheets along the rim of the pot and dig in straight from the pot while piping hot!

Pro Tips for the Ultimate Instant Ramen Upgrade

  • Don't Overcook the Noodles: Bar noodles continue to soften in the hot broth after serving. Keeping your cook time to 1.5 minutes ensures a perfectly firm, al dente texture.
  • Get Thin Pork Cuts: Ask your local Asian grocer for hot pot/shabu-shabu style pork belly slices. Because they are paper-thin, they cook instantly in the simmering broth without toughening up.
  • Customize Your Toppings: Feel free to swap or add corn kernels, wood ear mushrooms (kikurage), or a dash of chili oil if you prefer extra heat.

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