Tonkotsu Ramen: An Incredible Ultimate Recipe for Ramen Lovers

Making Tonkotsu Ramen may seem daunting, but by following these simple steps, you can create a fantastic dish.

Start by blanching the pork bones in boiling water for 5 minutes. This removes impurities. Drain and rinse the bones under cold water.

2. Simmer for Broth: In a large pot, heat the vegetable oil over medium heat. Add the garlic, onion, ginger, and the white parts of the green onions. Sauté until fragrant, about 5 minutes.

3. Add Bones and Water: Add the blanched pork bones to the pot and cover with cold water. Bring to a boil, then reduce to a simmer.

4. Long Simmer: For the next 8–12 hours, keep the broth at a low simmer. Add water as needed to keep the bones submerged. This process extracts the maximum flavor and collagen from the bones. 5

After the long simmer, strain the broth through a fine mesh strainer into another pot. Discard the solids. Return the clean broth to the stove.

Add soy sauce and miso paste to the strained broth. Adjust seasoning to your taste. Keep simmering on low to keep warm.

Cook the fresh ramen noodles according to package instructions. Drain and set them aside.

In serving bowls, place the cooked noodles, ladle the hot broth over the noodles, and top with soft-boiled eggs, chashu pork, green onions (green parts), nori, and sesame seeds.

Drizzle with chili oil for an extra kick, if desired.

. Serve Immediately: Enjoy your homemade Tonkotsu Ramen while it’s piping hot!