Authentic Japanese Tonkotsu Ramen Recipe – Rich Pork Bone Broth at Home

                           Authentic Japanese Tonkotsu Ramen Recipe – Rich Pork Bone Broth at Home

                                                                         

                                                   

Ingredients (Serves 2–3):

• For the broth:

• 1 kg pork bones (neck or leg)

• 1 piece pork belly (for topping)

• 1 onion, halved

• 1 head garlic, halved

• 1 small piece ginger, sliced

• 2 tbsp soy sauce

• 1 tbsp miso paste

• 1 tbsp sesame oil

• 1 tsp salt

• For toppings:

  • Soft-boiled eggs (ajitsuke tamago)

  • Green onions, finely sliced

  • Nori (seaweed sheets)

  • Bamboo shoots (menma)

  • Chashu pork slices (from pork belly)

  For noodles:

  • 2 portions of fresh ramen noodles                                              

1. How to Cook:

   1. Prepare the broth:

      • In a large pot, add pork bones, cover with water, and bring to a boil for 10 minutes. Drain and rinse bones to remove impurities.

      • Refill pot with clean water, add bones, onion, garlic, and ginger. Simmer for 6–8 hours on low heat until the broth becomes creamy white.

   2. Make the tare (seasoning base):

      • Mix soy sauce, miso paste, sesame oil, and salt in a bowl.

   3. Prepare the toppings:

      • Simmer pork belly for 1.5 hours until tender, then slice.

      • Boil eggs for 6 minutes, soak in soy sauce for 2 hours.

   4. Assemble:

      • Boil ramen noodles as per package directions.

      • In each bowl, add 1–2 tbsp tare, pour hot broth, add noodles, and top with chashu, egg, green onions, and nori.