Rich Tonkotsu Ramen

Introduction

True tonkotsu ramen requires patience — hours of boiling pork bones until they release their collagen, creating that signature creamy, opaque broth. This weekend project is deeply rewarding and will produce a ramen that rivals your favorite ramen shop.

Why You'll Love It

• The broth is impossibly rich and creamy without any cream or dairy
• Homemade chashu pork melts in your mouth
• Once you make this, you'll never see instant ramen the same way again

Ingredients

• 3 lbs Pork neck bones and femur bones
• 1 lb Pork belly (for chashu)
• 6 Large eggs
• 12 oz Fresh ramen noodles
• 1 Large onion, halved
• 8 cloves Garlic, smashed
• 2-inch piece Fresh ginger, sliced
• ¼ cup Soy sauce
• 2 tbsp Mirin
• 4 sheets Nori (dried seaweed)
• 4 Scallions, sliced
• 2 tbsp Sesame seeds

Equipment

• Large stockpot (at least 8 quarts)
• Fine mesh strainer
• Kitchen twine for chashu roll

Instructions

1. Blanch the bones — Cover pork bones in cold water, bring to a boil, then drain and rinse each bone under running water. This removes impurities for a cleaner broth.
2. Build the broth — Return clean bones to the pot with fresh water, onion, garlic, and ginger. Bring to a rolling boil and maintain it for 6-8 hours, adding water as needed. The aggressive boil is what creates the creamy, emulsified broth.
3. Make the chashu — Roll pork belly tightly and tie with kitchen twine. Braise in a mixture of soy sauce, mirin, sake, sugar, and water for 2-3 hours until tender.
4. Marinate the eggs — Soft-boil eggs for exactly 6.5 minutes, then ice bath. Peel and marinate in the chashu braising liquid for at least 4 hours.
5. Strain and season the broth — Strain the broth through a fine mesh strainer. Season with salt, soy sauce, and a tablespoon of sesame paste (tare).
6. Assemble the bowls — Cook ramen noodles per package directions. Ladle hot broth into bowls over the noodles. Top with sliced chashu, halved marinated egg, nori, and scallions.

Tips

• The key is maintaining a hard, rolling boil the entire time — this emulsifies the fat into the broth creating the creamy white color.
• Make the broth and chashu a day ahead; the flavors improve overnight.

Variations

• Miso Ramen: Add 3 tablespoons of white miso paste to each bowl of broth for a miso variation.
• Spicy Tantanmen: Add chili oil, ground pork, and tahini to the broth for a spicy sesame twist.

Storage

Fridge: Broth and chashu store separately for up to 4 days.

Freezer: Broth freezes beautifully for up to 3 months.

Reheat: Bring broth back to a boil before serving. Cook noodles fresh each time.

Nutrition (per serving)

• Calories: 680 kcal
• Fat: 32 g
• Carbs: 58 g
• Protein: 42 g
• Fiber: 3 g
• Sugar: 6 g
• Sodium: 1100 mg

FAQ