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–+ servings
Tonkotsu Ramen Soup

Joyful Tonkotsu Ramen Soup: Your Homemade Comfort Bowl

Experience the rich umami of Tonkotsu Ramen Soup that captures the essence of Japanese comfort food.
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Prep Time 30 minutes
Cook Time 7 hours
Cooling Time 15 minutes
Total Time 7 hours 45 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Japanese
Calories: 750
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Broth
  • 3 pounds Pork Bones Neck bones or femur bones can also be used as substitutes.
  • 2 pounds Pork Trotters Omit for a leaner broth.
  • 1 whole Onion Halved.
  • 4 cloves Garlic Halved crosswise.
  • 3 inches Ginger Sliced.
  • 2 stalks Leeks Use only the white part, cleaned and chopped.
  • 4 liters Water Replenish as it reduces.
  • 1 piece Kombu (optional) Add during the last hour of simmering.
For Chashu Pork
  • 2 pounds Pork Belly Can use skin-on or skinless, rolled and tied.
  • 1/2 cup Soy Sauce Essential for the braising liquid.
  • 1/2 cup Mirin A type of rice wine.
  • 1/2 cup Sake Can substitute with dry sherry.
  • 1/2 cup Water
  • 1/2 cup Sugar For caramelization.
  • 4 cloves Garlic (crushed)
  • 3 slices Ginger (sliced)
  • 2 scallions Chopped Adds freshness.
For Black Garlic Oil
  • 1/2 cup Neutral Oil Canola or vegetable oil works best.
  • 4 cloves Black Garlic Unique smoky flavor.
  • 2 cloves Raw Garlic Minced.
  • 1 tablespoon Sesame Oil Small amount for best results.
  • 1 dash Soy Sauce Enhances flavor.
For Serving
  • 4 servings Ramen Noodles (fresh or dried) Fresh preferred.
  • 4 eggs Soft-Boiled Eggs Ajitsuke tamago style (marinated in sauce).
  • 2 scallions Thinly Sliced Fresh garnish.
  • 1 cup Bamboo Shoots (Menma) Canned or fresh.
  • 4 sheets Nori Sheets Cut into strips.
  • 1 cup Corn Kernels (optional) Fresh or canned.
  • 2 tablespoons Toasted Sesame Seeds For garnish.

Equipment

  • large stockpot
  • Dutch oven
  • small saucepan
  • Ice bath container

Method
 

Prepare the Broth
  1. Blanch the pork bones and trotters in boiling water for 10 minutes. Rinse and return to pot with fresh water, onion, garlic, ginger, and leeks. Simmer uncovered for 6-8 hours.
Make Chashu Pork
  1. Roll the pork belly and secure with twine. Combine soy sauce, mirin, sake, sugar, water, garlic, ginger, and scallions in a Dutch oven. Add pork belly, bring to a simmer, cover, and cook on low for 2-3 hours.
Prepare Black Garlic Oil
  1. Heat neutral oil in a small saucepan. Add black garlic and minced raw garlic. Cook gently for 10-15 minutes, then blend with sesame oil and soy sauce.
Soft-Boil Eggs
  1. Boil water, gently lower in eggs, and cook for 6.5 minutes. Transfer to ice bath, then peel and marinate in chashu liquid.
Cook Noodles
  1. Bring water to a boil and cook ramen noodles according to package instructions, about 3-5 minutes. Drain and rinse under cold water.
Assemble Your Bowl
  1. Ladle broth into bowls, add noodles, chashu pork, halved soft-boiled egg, garnishes, nori, black garlic oil, and sesame seeds before serving hot.

Nutrition

Serving: 1bowlCalories: 750kcalCarbohydrates: 80gProtein: 35gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 210mgSodium: 1500mgPotassium: 800mgFiber: 4gSugar: 10gVitamin A: 250IUVitamin C: 5mgCalcium: 50mgIron: 2mg

Notes

Use high-quality ingredients for the best flavor. Skim the broth regularly and don't rush the cooking process to enhance the umami taste. Taste as you go to adjust seasoning.

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