Best Tonkotsu Ramen Recipe: Rich and Creamy Pork Bone Broth

Tonkotsu Ramen is a creamy, rich Japanese noodle soup made from slow-simmered pork bones. This Best Tonkotsu Ramen Recipe features a deeply flavorful broth, tender noodles, and traditional toppings like chashu pork and soft-boiled eggs. Perfect for ramen lovers!

Rich and Creamy Pork Bone Broth

Tonkotsu Ramen is one of the most iconic Japanese noodle soups, known for its rich, creamy broth made from simmering pork bones for hours. This Best Tonkotsu Ramen Recipe brings the authentic flavors of Japan to your home kitchen with an easy-to-follow method for creating a deeply flavorful pork bone broth, perfectly cooked ramen noodles, and delicious toppings like chashu pork, soft-boiled eggs, and bamboo shoots. Whether you’re a ramen enthusiast or new to making ramen at home, this recipe will guide you through creating a comforting bowl of Tonkotsu Ramen.

Why is it Called “Tonkotsu Ramen”?

Tonkotsu Ramen takes its name from the Japanese word “tonkotsu,” which means “pork bones.” This dish is famous for its rich, milky broth, which is made by boiling pork bones for an extended period, allowing the marrow and fat to break down and emulsify into the soup. This results in the creamy, white broth that Tonkotsu Ramen is known for. Originating from Fukuoka, Japan, this style of ramen has gained worldwide popularity for its deep flavor and luxurious texture.

How Should Tonkotsu Ramen Taste?

A perfectly made Tonkotsu Ramen should have a silky, creamy broth with a robust pork flavor. The broth should be rich but not overly fatty, with the taste of the pork bones blending harmoniously with the seasonings from the tare (soy sauce, miso, mirin, etc.). The noodles should be firm and chewy, absorbing the broth while maintaining their texture. The toppings—sliced chashu pork, soft-boiled eggs, and fresh spring onions—add variety and enhance the overall flavor, creating a balanced and satisfying meal.

Read More: Best Maki Sushi Recipe: Perfect Homemade Sushi Rolls

It’s About How to Make It Super Yummy or Perfect

To make the Best Tonkotsu Ramen Recipe truly outstanding, follow these key tips:

1. Simmer the Broth for Long Enough: The creamy texture of Tonkotsu broth comes from breaking down the collagen and fat in pork bones, which requires a long cooking time. Aim for at least 8-10 hours of simmering to achieve the perfect rich and creamy consistency.
2. Use the Right Pork Bones: The best broth comes from using a combination of marrow bones and pork neck bones. These contain the ideal amount of collagen and fat to give the broth its signature flavor and texture.
3. Tare for Flavor: The tare (seasoning base) is what gives your ramen its distinctive flavor. While the broth provides richness, the tare adds depth with soy sauce, miso, mirin, and other ingredients. Adjust the amount of tare to suit your taste—more for a saltier, more intense flavor, less for a milder broth.
4. Perfect the Soft-Boiled Eggs: Ramen isn’t complete without the perfect soft-boiled egg. Cook the eggs for 6-7 minutes, then cool them in ice water to stop the cooking. Marinate them in a mixture of soy sauce and mirin for extra flavor.
5. Customize Your Toppings: While chashu pork and eggs are traditional, feel free to customize your Tonkotsu Ramen with other toppings like corn, mushrooms, or nori. Spicy additions like chili oil or a dollop of miso can also enhance the flavor.

Tonkotsu Ramen Recipe

Tonkotsu Ramen is a creamy, rich Japanese noodle soup made from slow-simmered pork bones. This Best Tonkotsu Ramen Recipe features a deeply flavorful broth, tender noodles, and traditional toppings like chashu pork and soft-boiled eggs. Perfect for ramen lovers!

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Prep Time 30 minutes mins

Cook Time 10 hours hrs

Total Time 10 hours hrs 30 minutes mins

Course Main Course, Soup

Cuisine Japanese

Servings 4

Calories 600 kcal

Equipment

• Large stockpot
• Fine mesh strainer
• Ramen bowls
• Ladle
• Skimmer optional for removing scum
• Instant pot or slow cooker optional

Ingredients

  

For the Tonkotsu Broth:

• 2 kg pork bones
• 1 onion halved
• 1 head garlic halved
• 1 inch piece ginger sliced
• 3-4 spring onions whole
• water enough to cover the bones

For the Ramen:

• 4 servings ramen noodles
• 4 soft-boilled eggs halved
• 200 gm pork belly or chashu sliced
• 1 cup bamboo shoots optional
• 4 sheets nori seaweed
• Sliced spring onions for garnish

For the Tare (Seasoning Base):

• 1/4 cup soy sauce
• 1/4 cup mirin
• 1 tbsp sake
• 1 tbsp miso paste
• 1 tbsp sugar

Instructions

 

• 1. Prepare the Tonkotsu Broth

  Clean the pork bones by boiling them in water for 10 minutes. Drain the water, rinse the bones under cold water to remove any impurities, and return them to a clean stockpot.Fill the pot with enough water to cover the bones and bring it to a boil. Reduce the heat and let it simmer for 8-10 hours, skimming off any scum that rises to the top.After about 5 hours of simmering, add the onion, garlic, ginger, and spring onions to the broth to enhance the flavor.Strain the broth through a fine mesh strainer into another pot, discarding the solids. You should now have a rich, creamy pork bone broth.

  2. Prepare the Tare (Seasoning Base)

  In a small saucepan, combine the soy sauce, mirin, sake, sugar, and miso paste (if using). Heat until the sugar dissolves, then set aside.

  3. Cook the Ramen Noodles

  Cook the ramen noodles according to the package instructions. Drain and set aside.

  4. Assemble the Tonkotsu Ramen

  Divide the cooked noodles into bowls. Ladle the hot Tonkotsu broth over the noodles.Add 1-2 tablespoons of the tare into each bowl, adjusting to taste.Top each bowl with sliced pork belly or chashu, half a soft-boiled egg, bamboo shoots, nori, and sliced spring onions.

  5. Serve

  Serve the ramen hot with extra toppings like chili oil or sesame seeds for added flavor.

Notes

• Broth Simmering Time: The longer you simmer the broth, the richer and creamier it becomes. A good 8-10 hours is necessary to extract the marrow and fats from the bones, giving the broth its signature creamy appearance.
• Chashu Pork: If you prefer traditional chashu pork, braise the pork belly in soy sauce, mirin, sake, and sugar for 1-2 hours before slicing it thinly for the ramen.
• Soft-Boiled Eggs: To make ramen-style soft-boiled eggs, boil the eggs for 6-7 minutes, then immediately transfer them to an ice bath. Once cooled, peel and marinate them in soy sauce and mirin for added flavor.
• Toppings: Customize your ramen with additional toppings like corn, mushrooms, or spicy miso paste for an extra kick.
• Make-Ahead Broth: You can make the Tonkotsu broth ahead of time and store it in the fridge for up to 3 days or freeze it for up to 3 months.

Conclusion

This Best Tonkotsu Ramen Recipe is your guide to making authentic Japanese ramen with a rich, creamy pork bone broth that’s simmered to perfection. Paired with tender ramen noodles and your favorite toppings, this dish offers a comforting, hearty meal that’s sure to impress any ramen lover. Whether you’re making it for a special occasion or a cozy night in, this Tonkotsu Ramen will bring the flavors of Japan right to your table. Enjoy the deep, savory taste of this homemade ramen masterpiece!