Rich and Creamy Tonkotsu Ramen

A deeply flavorful, milky pork bone broth base paired with tender noodles and savory toppings. This classic Japanese bowl is a labor of love that rewards you with restaurant-quality comfort.

Ingredients

4 lbs (1800 g)

Pork trotter and neck bones

1

Yellow onion, peeled and halved

2 ounces (56 g)

Fresh ginger, sliced

6

Garlic cloves, smashed

4 quarts (3.8 liters)

Water

1 lb (450 g)

Fresh ramen noodles

4 tablespoons

Soy sauce

4

Soft-boiled eggs, halved

0.5 cup

Green onions, thinly sliced

Steps

1. 1

   Place 4 lbs (1800 g) of pork trotter and neck bones into a large stockpot and cover with water, then boil for 10 minutes until impurities rise to the top.

2. 2

   Drain the water from the large stockpot using a colander and scrub the bones clean under cold running water with a kitchen sponge.

3. 3

   Return the cleaned bones to the large stockpot and add 4 quarts (3.8 liters) of fresh water, 1 peeled yellow onion, 2 ounces (56 g) of sliced ginger, and 6 smashed garlic cloves.

4. 4

   Bring the large stockpot to a boil on the stove, then reduce the heat to low so the liquid maintains a steady simmer at approximately 200°F (93°C) for 5 to 6 hours until the broth looks milky and opaque.

5. 5

   Use a chef's knife and cutting board to prepare your garnishes, then set a medium saucepan filled with water to boil on the stove.

6. 6

   Add 1 lb (450 g) of fresh ramen noodles to the medium saucepan and boil until tender and chewy, about 2 minutes.

7. 7

   Strain the noodles using a colander and divide them into four deep bowls.

8. 8

   Ladle the strained broth into each bowl, stir in 1 tablespoon of soy sauce per bowl, and top with the halved eggs and sliced green onions.

Per serving: 780 calories · 38 g protein · 65 g carbs · 42 g fat

Recipes and nutrition are AI-generated; check ingredients for allergies before cooking.