Cooking Lucid
Tonkotsu Ramen
Rich, creamy pork bone broth with springy noodles, chashu pork, soft-boiled egg, and nori. The holy grail of Japanese ramen — worth every minute.
Prep 30 min
Cook 4h
Total 4h 30m
Serves 4
Ingredients
Step 1 — Broth
- 3 lbs pork bones (neck/femur)
- 1 lb pork belly
- 10 cups water
- 6 garlic cloves
- 2-inch ginger (sliced)
- 1 onion (halved)
- 2 tbsp white miso
Step 2 — Bowls
- 4 servings fresh ramen noodles
- 4 slices chashu pork
- 4 soft-boiled eggs (marinated)
- 4 nori sheets
- 2 green onions (sliced)
- Bamboo shoots
- Sesame seeds
- Mayu (black garlic oil, optional)
Instructions
- 1
Make tonkotsu broth
Blanch bones 10 minutes, rinse. Simmer bones with water, garlic, ginger, and onion 4–6 hours (or pressure cook 2 hours), adding water as needed. Blend or whisk until emulsified and creamy white. Season with miso.
- 2
Assemble bowls
Cook ramen noodles. Divide among bowls. Ladle hot broth over. Top with chashu, halved egg, nori, bamboo shoots, and green onions. Drizzle mayu and sprinkle sesame seeds.
Nutrition per serving: 620 cal · 36g protein · 58g carbs · 28g fat · 3g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
