Traditional Tonkotsu Ramen
A rich and creamy pork bone broth soup served with fresh noodles, tender chashu pork, and a soft-boiled egg.
Ingredients
Broth
- 2kg pork bones
- 1 onion, halved
- 1 head garlic, halved
- 2 inches ginger, sliced
- Green onions
Chashu
- 500g pork belly block
- 1/2 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake
- 2 tbsp sugar
Assembly
- 4 portions fresh ramen noodles
- 4 soft-boiled eggs (Ajitsuke Tamago)
- Nori sheets
- Wood ear mushrooms
Instructions
Clean the Bones
Boil the pork bones for 15 minutes, then drain and wash them thoroughly under running water to remove impurities and blood.
Simmer Broth
Return bones to a clean pot with fresh water, onion, garlic, ginger, and green onions. Simmer vigorously for 12 hours, topping up water as needed, until the broth is milky white.
Prepare Chashu
Roll the pork belly and tie it with butcher's twine. Sear on all sides, then braise in a mixture of soy sauce, mirin, sake, sugar, and water for 2 hours until tender.
Prepare Eggs
Soft boil eggs for exactly 6 minutes, shock in ice water, peel, and marinate in the leftover chashu braising liquid for at least 4 hours.
Cook Noodles
Boil fresh ramen noodles in heavily salted water for 1-2 minutes depending on desired firmness. Drain well.
Assemble
Place noodles in a bowl. Pour over the piping hot, strained broth. Top with sliced chashu, halved egg, mushrooms, nori, and chopped green onions.
Nutrition Facts
* Based on a 2,000 calorie diet.