Classic Tonkotsu Ramen

Total Time4 hours 45 minutes

Yield4 servings

Dive into the rich, creamy world of Tonkotsu Ramen, a Japanese classic that never fails to impress. Simmered for hours, the milky pork bone broth meets slurp-worthy noodles topped with tender chashu pork, green onions, and a perfectly seasoned soft-boiled egg. This bowl of comfort is sure to warm both your belly and your soul! Prepare to fall in love with every mouthful.

METHOD

Step 1

Rinse the pork bones under cold water to remove any impurities. Place them in a large stockpot, fill with water, and bring to a boil. Once boiling, drain the water and rinse the bones again to remove scum.

Step 2

Return the cleaned bones to the pot and add enough water to cover them by a few inches. Bring to a boil, then reduce to a gentle simmer. Cook for 4 hours, skimming any impurities that rise to the surface.

Step 3

In a separate pot, simmer pork belly or shoulder with soy sauce, mirin, sake, garlic, and ginger for 2 hours or until tender. Once cooked, remove, slice thinly, and reserve the cooking liquid for seasoning.

Step 4

Soft-boil the eggs by placing them in a pot of boiling water for 6-7 minutes. Immediately transfer to an ice bath to cool. Peel and set aside.

Step 5

Cook the fresh ramen noodles according to package instructions, drain and rinse briefly with cold water to prevent sticking.

Step 6

Season the pork broth to taste with salt, soy sauce, and some of the reserved chashu cooking liquid.

Step 7

To assemble, divide the noodles among four bowls. Ladle over the hot broth, and top with slices of chashu pork, halved soft-boiled eggs, and chopped green onions.