Pork Bone Ramen 豚骨拉麵

Tonkotsu ramen is a rich, creamy noodle soup originating from Fukuoka, Japan, featuring a deeply flavored pork bone broth simmered for hours. The signature milky-white color comes from collagen and marrow extracted from pork bones, creating an umami-rich, velvety broth. Topped with tender chashu pork, soft-boiled eggs, fresh scallions, and nori.

Nutrition (per serving)

Ingredients

• 1500g Pork bones (neck, leg, ribs)
• 400g Pork belly (for chashu)
• 100g Chicken bones
• 1 piece Kombu seaweed
• 3 pieces Shiitake mushrooms
• 8 cm Ginger root
• 6 cloves Garlic
• 2 stalks Spring onion (for broth)
• 4 eggs Eggs (for soft-boil)
• 200g Ramen noodles (fresh)
• 3tbsp Soy sauce
• 1tbsp Mirin
• 1tbsp Sake
• 1tsp Salt
• 2 stalks Spring onion (for garnish)
• 1tbsp Sesame seeds
• 2 sheets Nori seaweed (for garnish)
• 1tbsp Sesame oil

Steps

1. Blanch pork bones and chicken bones in boiling water for 5 minutes, then drain and rinse thoroughly under cold water
2. In a large pot, add 3 liters water, cleaned bones, ginger, garlic, and spring onion for broth. Bring to boil
3. Remove scum from surface, then add kombu seaweed and shiitake mushrooms. Reduce heat to low simmer
4. Simmer broth for 12 hours, occasionally skimming impurities. Add more water as needed to maintain liquid level
5. In another pot, blanch pork belly for 10 minutes, then cut into 5mm thick slices
6. Pan-sear pork belly slices until golden, then braise in soy sauce, mirin, sake and pork broth for 30 minutes
7. Boil eggs for 6 minutes until soft-boiled, then cool in ice water and peel carefully
8. Strain finished broth through fine sieve, discarding bones and vegetables. Season with salt if needed
9. Cook ramen noodles in boiling salted water for 3-4 minutes until al dente, then drain
10. Pour hot broth into ramen bowls, add cooked noodles and arrange chashu pork slices on top
11. Top each bowl with soft-boiled egg halves, spring onion, sesame seeds, and nori strips. Drizzle with sesame oil

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