Tonkotsu-Style Pork Bone Broth Ramen

Ingredients

• 2 lbs Pork neck bones and trotters
• 2 portions Fresh ramen noodles
• 6 Chashu pork belly slices
• 1 Onion
• 6 Garlic cloves
• 2 inch piece Ginger
• 3 Green onions
• 4 tbsp Soy sauce
• 3 tbsp Sake(optional)
• 2 tbsp Miso paste(optional)
• 2 Soft-boiled eggs(optional)
• 1 tsp Toasted sesame oil(optional)
• 2 Nori sheets(optional)

Instructions

1. 1

   Blanch the pork bones in boiling water for 10 minutes to remove impurities, then rinse thoroughly under cold water.

2. 2

   Return the cleaned bones to a large pot with halved onion, garlic, ginger, and sake. Cover with fresh water and bring to a rolling boil.

3. 3

   Boil vigorously, uncovered, for 3.5-4 hours, topping up with hot water as needed and stirring occasionally to emulsify the broth until creamy and opaque white.

4. 4

   Meanwhile, soft-boil the eggs (6.5 minutes), marinate in soy sauce, slice the green onions, and sear the chashu slices until warmed and caramelized.

5. 5

   Strain the broth, then season with soy sauce and miso paste, whisking until dissolved. Taste and adjust saltiness.

6. 6

   Cook the ramen noodles according to package directions (about 2 minutes) and drain well.

7. 7

   Divide noodles between 2 bowls, ladle over the hot broth, and top with chashu, halved eggs, green onions, nori, and a drizzle of sesame oil.