Tonkotsu Ramen

Tonkotsu Ramen features a rich, creamy pork bone broth paired with tender chashu pork, soft-boiled eggs, fresh mushrooms, crisp radishes, green onions, and nori, creating a deeply satisfying and authentic bowl of Japanese comfort food.

Why You’ll Love This Recipe

This Tonkotsu Ramen recipe delivers an authentic, restaurant-quality experience at home. The slow-simmered pork bone broth is luxuriously creamy and packed with deep umami flavor. Combined with chewy ramen noodles, flavorful toppings like chashu pork, and vibrant garnishes, every bowl is comforting, hearty, and richly layered in taste and texture.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 lb pork bones (neck bones or femur bones)
• 6 cups water
• 1 cup chicken stock
• 2 tablespoons soy sauce
• 2 tablespoons mirin
• 1 tablespoon miso paste
• 2 servings fresh ramen noodles
• 4 slices chashu pork (or roasted pork belly)
• 2 soft-boiled eggs, halved
• 1/2 cup mushrooms, sliced
• 2 radishes, thinly sliced
• 2 sheets nori (seaweed)
• 1/4 cup green onions, finely sliced
• Salt to taste

Directions

1. Blanch the pork bones in boiling water for 5 minutes to remove impurities. Rinse and clean thoroughly.
2. In a large pot, simmer the cleaned bones in 6 cups of water for 4–6 hours, topping up water as needed, until the broth becomes creamy and opaque.
3. Strain the broth into a clean pot and add chicken stock, soy sauce, mirin, and miso paste. Stir well and adjust seasoning with salt to taste.
4. Cook ramen noodles according to package instructions. Drain and set aside.
5. Warm the chashu pork slices either by briefly heating them in the broth or in a pan.
6. To assemble, place the cooked noodles into serving bowls, then ladle the hot broth over them.
7. Top each bowl with chashu pork slices, a halved soft-boiled egg, sliced mushrooms, radishes, a sheet of nori, and green onions.
8. Serve immediately while hot.

Servings and Timing

Prep Time: 20 minutes
Cooking Time: 4–6 hours
Total Time: 4–6 hours 20 minutes
Servings: 2 servings
Calories: 620 kcal per serving

Variations

• Spicy Tonkotsu: Add a spoonful of spicy chili oil or a dollop of spicy miso paste to the broth.
• Vegetable Addition: Include sautéed spinach, bamboo shoots, or bean sprouts for added texture and nutrients.
• Seafood Twist: Top with shrimp or crab for a luxurious seafood ramen variation.
• Miso Tonkotsu: Increase the amount of miso paste for a deeper, richer miso flavor.
• Light Option: Use a mixture of pork and chicken bones for a lighter broth.

Storage/Reheating

Store the broth separately from the noodles and toppings in airtight containers in the refrigerator for up to 3 days.
Reheat the broth gently over medium heat until hot. Cook fresh noodles just before serving for the best texture.
The broth can also be frozen for up to 2 months for future use.

FAQs

Can I make the broth in a pressure cooker?

Yes, a pressure cooker can significantly reduce the simmering time to about 1.5–2 hours while achieving a rich, creamy broth.

What is the key to a creamy tonkotsu broth?

Long, slow simmering at a rolling boil breaks down the collagen in the bones, creating the signature creamy consistency.

Can I use store-bought chashu pork?

Yes, store-bought or pre-prepared chashu is a convenient and delicious option.

How do I make the soft-boiled eggs?

Boil eggs for 6–7 minutes, then immediately transfer to an ice bath to stop cooking. Peel carefully.

What type of noodles should I use?

Fresh ramen noodles are ideal for their firm, chewy texture, but dried or frozen varieties also work.

Can I make the broth in advance?

Yes, the broth often tastes even better after resting overnight as the flavors continue to develop.

Is it necessary to blanch the pork bones?

Yes, blanching removes impurities, resulting in a cleaner and better-tasting broth.

Can I make this recipe vegetarian?

While tonkotsu is traditionally pork-based, a rich vegetable broth made with mushrooms and seaweed can offer a flavorful alternative.

How thick should the broth be?

The broth should be thick enough to coat the back of a spoon but still pourable.

What other toppings can I add?

Corn, pickled ginger, sesame seeds, or spicy mustard greens are excellent additional toppings.

Conclusion

Tonkotsu Ramen is the ultimate comfort food, showcasing a rich, creamy pork bone broth and a carefully selected array of fresh, flavorful toppings. Though it requires time and patience, the result is an incredibly satisfying and authentic bowl of ramen that delivers a perfect balance of richness, savoriness, and freshness in every spoonful.

Tonkotsu Ramen

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This Tonkotsu Ramen delivers authentic Japanese comfort with a rich, creamy pork bone broth, tender chashu pork, soft-boiled eggs, fresh mushrooms, crisp radishes, green onions, and nori — the ultimate bowl of soulful umami flavor for homemade ramen lovers. #tonkotsuramen #homemaderamen

• Author: Asma
• Prep Time: 20 minutes
• Cook Time: 4–6 hours
• Total Time: 4–6 hours 20 minutes
• Yield: 2 servings
• Category: Main Dish, Soup
• Method: Simmering, Boiling
• Cuisine: Japanese

Ingredients

• 1 lb pork bones (neck bones or femur bones)

• 6 cups water

• 1 cup chicken stock

• 2 tablespoons soy sauce

• 2 tablespoons mirin

• 1 tablespoon miso paste

• 2 servings fresh ramen noodles

• 4 slices chashu pork (or roasted pork belly)

• 2 soft-boiled eggs, halved

• 1/2 cup mushrooms, sliced

• 2 radishes, thinly sliced

• 2 sheets nori (seaweed)

• 1/4 cup green onions, finely sliced

 

• Salt, to taste

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Instructions

1. Blanch pork bones in boiling water for 5 minutes, then rinse and clean thoroughly.

2. In a large pot, simmer the cleaned bones in 6 cups of water for 4–6 hours, topping up with more water as needed, until the broth becomes creamy and opaque.

3. Strain the broth into a clean pot. Add chicken stock, soy sauce, mirin, and miso paste. Stir well and adjust seasoning with salt.

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

5. Warm the chashu pork slices in the broth or a hot pan.

6. Assemble the ramen bowls: place cooked noodles into bowls, ladle hot broth over them.

7. Top each bowl with chashu pork slices, a halved soft-boiled egg, sliced mushrooms, radishes, a sheet of nori, and green onions.

8. Serve immediately while hot.

Notes

• For even deeper flavor, simmer the bones overnight.

• Add corn, bamboo shoots, or menma for extra toppings.

• Make soft-boiled eggs ahead by boiling for 6–7 minutes, cooling, and marinating in soy sauce and mirin.