Tonkotsu Ramen
If you've got fresh ramen noodles, pork hock meat, diced and pork bones for broth, you're most of the way to this pork: about 70 minutes of cooking across 7 steps. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 7 steps.
You'll mainly reach for pan and large pot. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (5)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Gluten Egg Soy
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Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Blanch the pork bones in boiling water for 5 minutes, then drain and rinse off the scum; place the cleaned bones in a large pot with the 2.5 litres of fresh water, the smashed garlic and half the sliced ginger, and bring to a rolling boil, then simmer hard for 3 to 4 hours, topping up with water, until the broth turns rich and milky.
- While the broth cooks, prepare soft-boiled eggs by lowering them into boiling water for exactly 6.5 minutes, then transferring them to iced water; once cool, peel them and set aside.
- Braise the diced pork hock meat in a small pan with the soy sauce, sake, sugar, remaining ginger and a splash of water, simmering gently for about 45 minutes until tender and glazed and the meat is cooked through with no pink remaining.
- Strain the finished broth into a clean pot, whisk in the white miso and season with salt to taste, keeping it piping hot.
- Cook the ramen noodles in boiling water according to the packet timing, usually 2 to 3 minutes, then drain well.
- Divide the hot noodles between 4 deep bowls and ladle the steaming broth over them.
- Top each bowl with the braised pork, a soft-boiled egg cut in half and a scattering of sliced green onions, then serve immediately.
You'll use: Pan Β· Large pot Β· Saucepan Β· Whisk Β· Steamer
Ingredient substitutions
- Soy Sauce
- tamari (gluten-free) Β· coconut aminos
- Eggs
- ΒΌ cup unsweetened applesauce (baking) Β· 1 tbsp ground flax + 3 tbsp water per egg
Tips & common questions
How long does Tonkotsu Ramen take to make?
About 70 minutes from start to finish β an estimate based on the 7 steps and 13 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of soy sauce?
Try tamari (gluten-free). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes β use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe β rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Tonkotsu Ramen is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Tonkotsu Ramen - Goemon Ramen Bar 2023-06-06.jpg (CC0) via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure β how we source recipes.