Authentic Tonkotsu Ramen From Scratch
A rich, creamy, and deeply savory pork bone broth served with thin wheat noodles and traditional toppings.
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Ingredients
- 5 lbs Pork neck bones and trotters
- 6 quarts Water
- 1 large Onion, halved
- 10 pieces Garlic cloves, smashed
- 3 inches Ginger, sliced
- 1/2 lbs Pork fat back(optional)
- 1/2 cup Soy sauce (for tare)
- 2 tablespoons Mirin
- 4 servings Fresh ramen noodles
- 8 slices Chashu pork slices
- 2 eggs Ajitsuke Tamago (marinated egg)
- 1/2 cup Green onions, sliced
Instructions
- 1
Blanch the pork bones in boiling water for 15 minutes, then drain and scrub each bone under cold water to remove all blood and impurities.
- 2
Place cleaned bones in a large pot with fresh water and bring to a rolling boil, skimming any foam that rises to the top.
- 3
Add the onion, garlic, and ginger, then maintain a vigorous boil for 10-12 hours, topping up water as needed to keep bones submerged.
- 4
In the final hour, allow the liquid to reduce until it becomes opaque, white, and creamy.
- 5
Strain the broth through a fine-mesh sieve or cheesecloth, discarding the solids.
- 6
Prepare the 'tare' by simmering soy sauce, mirin, and a pinch of salt in a small pan until slightly thickened.
- 7
Cook ramen noodles according to package instructions and place in bowls.
- 8
Assemble by adding 2 tablespoons of tare to each bowl, pouring in the hot broth, and topping with chashu, half an egg, and green onions.
Nutrition per Serving
850
Calories
42g
Protein
65g
Carbs
48g
Fat
4g
Fiber
6g
Sugar
1850mg
Sodium
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