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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

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

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.

Find it online: https://yumfoodusa.com/tonkotsu-ramen/