Tonkotsu Ramen
Equipment
Ingredients
Broth
pork bones (raw)
1000 g
onion (quartered)
200 g
garlic (whole)
50 g
ginger (sliced)
30 g
Toppings
pork belly (sliced)
300 g
egg (soft-boiled)
2 piece
green onion (sliced)
50 g
nori
4 piece
bamboo shoot (sliced)
100 g
Noodles
ramen noodles (fresh)
400 g
Seasoning
soy sauce
60 ml
sesame oil
15 ml
chili paste
30 g
Instructions
Prepare the tonkotsu broth
Clean and blanch pork bones to remove impurities before slow simmering.
Simmer the broth
Simmer pork bones with aromatics for 2–3 hours to create a rich, milky broth.
Prepare toppings
Cook soft-boiled eggs, slice pork belly, and prepare vegetables.
Cook ramen noodles
Cook fresh ramen noodles until al dente, then drain.
Assemble the bowls
Divide noodles into bowls, ladle over hot broth, add toppings and chili paste.
Original recipe
Storage
Broth can be made in advance and stored separately; noodles best cooked fresh
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