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Best Tonkotsu Ramen Recipe

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
Cook Time 10 hours
Total Time 10 hours 30 minutes
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.
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