Tonkotsu Ramen
About This Recipe
Tonkotsu ramen is a beloved Japanese classic known for its cloudy white broth made from boiling pork bones for many hours. This version balances the richness with toppings like chashu pork, soft-boiled egg, black garlic oil, and crisp green onions.
Instructions
Prepare the pork bones
Place bones in a large pot, cover with water, and bring to a boil. Once boiling, drain and rinse bones under cold water to remove impurities.
Make the broth
Refill pot with clean water. Add bones, onion, garlic, and ginger. Bring to a boil, then simmer vigorously for 12 hours, occasionally skimming scum and topping up water as needed.
Strain and season
Strain broth through a fine mesh sieve. Return to pot and season with salt to taste. Keep warm.
Cook the noodles
Boil ramen noodles according to package instructions. Drain well.
Assemble the ramen
Place noodles in bowls. Pour hot broth over. Top with chashu pork, marinated egg, green onions, and a drizzle of black garlic oil if using.
Nutrition Information
Ingredients
- 2 kg pork bones (neck, leg, or back)
- 1 onion, halved
- 1 head garlic, halved horizontally
- 1 thumb-sized piece ginger, sliced
- 6 servings fresh ramen noodles
- Chashu pork slices (homemade or store-bought)
- 6 soft-boiled eggs, marinated in soy sauce
- Chopped green onions, for garnish
- Black garlic oil (optional), for drizzling
- Salt, to taste