tonkotsu ramen

tonkotsu ramen

4 servings
Tonkotsu ramen is an excellent introduction to Japanese noodle soups. Deeply flavoured tonkotsu pork broth, ramen noodles and chashu pork belly come together to create comfort in a bowl.

Ingredients

  • tonkotsu pork broth

    - recipe link below

    8 c
  • good quality dried ramen noodles
    12 oz
  • or extra large eggs
    4 large
  • enoki or other mushrooms
    2 oz
  • thinly sliced green onions
  • pork belly

    - rolled and tied

    2 lb
  • soy sauce
    ¼ c
  • sake
    ½ c
  • mirin

    - sweet japanese wine

    ½ c
  • sugar
    ¼ c
  • garlic

    - left whole

    2 cloves
  • green onions

    - coarsely chopped

    2
  • slices bacon

    - use good quality bacon here

    2
  • soy sauce
    ¼ c
  • mirin
    2 tbsp
  • sake
    2 tbsp
  • shiro miso
    4 tbsp
  • shiro miso
    ½ c
  • sake
    ¼ c
  • mirin
    ¼ c
  • shichimi togarashi)

    (optional

  • kosher salt

    - depending on how salty you like your ramen.

    1 tsp

Directions

Chashu pork belly

  1. 1

    Combine the soy, sake, mirin, sugar, garlic and green onions in a ziploc bag large enough to hold the pork belly. Stick a straw in the bag and seal the ziploc bag up against it (so the straw is the only opening). Suck as much of the air out as you can and seal.

  2. 2

    Sous vide the pork for 10-11 hours at 170F.

  3. 3

    Remove pork from the ziploc bag. Discard the bag and marinade.

  4. 4

    Let the chashu pork belly cool completely.

  5. 5

    Slice across the chashu pork (so you get bacon like slices) - into 8-12 slices about 1/8 to 3/16 inches thick. Reserve. You won't need all the pork for 4 servings.

Soy bacon tare

  1. 1

    Combine all the ingredients in a small sauce pan. Simmer at the lowest setting for about an hour. Top up with a bit of chicken stock if needed.

  2. 2

    Remove the bacon.

Miso tare

  1. 1

    Combine all ingredients in a small sauce pan and simmer at the lowest setting for about 5 minutes.

Medium boiled eggs

  1. 1

    Bring enough water to cover the eggs to a boil. If you have a way to prick the eggshell do it. Boil large eggs for 6 minutes 30 seconds. If using extra large eggs boil them for 7 minutes 30 seconds. You may have to adjust your times slightly depending on the exact size of your eggs but this should get you pretty close.

  2. 2

    Submerge the eggs in cold or ice water to chill. This stops the egg yolks from continuing to set up. Peel. Cut in half right before you serve your tonkotsu ramen.

Assemble the tonkotsu ramen

  1. 1

    Boil the ramen noodles in plenty of water as directed by the packaging. If there's no translation on the packaging usually its 4 minutes. You don't need to salt the water.

  2. 2

    Cook the mushrooms along side the noodles - you just want them softened.

  3. 3

    Gently fry the chashu pork in a non-stick skillet until lightly browned.

  4. 4

    Place 1/4 of whichever tare you are using in the bottom of four bowls.

  5. 5

    Ladle in about 1/2 cup of the tonkotsu broth into each of the bowls and stir to mix.

  6. 6

    Add the noodles. Pour in another 1 1/2 cups of the tonkotsu broth per bowl.

  7. 7

    Top with the egg, mushrooms, pork and green onions.

tonkotsu ramen

tonkotsu ramen

750 min4 servings1262 cal

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About this Recipe

Craving restaurant-quality tonkotsu ramen from the comfort of your own kitchen? This recipe is your gateway to deep, umami-rich flavors and a truly satisfying bowl, making it an excellent introduction to Japanese noodle soups.

Why This Tonkotsu Ramen Works

What truly sets this tonkotsu ramen apart is the deeply flavoured tonkotsu pork broth, simmered for a remarkable 12 hours to achieve its signature richness. This slow process extracts maximum flavor and body, creating a luxurious base. Paired with succulent chashu pork belly, which is carefully rolled and tied, every spoonful is a journey into authentic Japanese comfort food.

What to Expect

Prepare for a hearty, profoundly comforting meal that will rival your favorite ramen shop. You'll experience the velvety texture of the long-simmered broth, perfectly chewy ramen noodles, and the melt-in-your-mouth tenderness of the chashu pork belly. The thinly sliced green onions and delicate mushrooms add fresh notes, while a soft-boiled egg brings creamy richness. This generous recipe yields 4 servings, each a complete and robust main course, perfect for a cozy evening.

Customization & Variations

While the core elements of this tonkotsu ramen are sacred, you have a few ways to tailor your bowl. Feel free to experiment with different types of mushrooms; while enoki is suggested, oyster or shiitake would also be delicious additions. For those who enjoy a little heat, a sprinkle of shichimi togarashi offers an optional, vibrant kick. You can also vary the amount of thinly sliced green onions to your preference, adding more for a sharper, fresher bite.

Serving & Context

This tonkotsu ramen is the ultimate main course, perfect for cooler weather or anytime you need a deeply satisfying, warming meal. Serve it in large, individual bowls, arranging the chashu, egg, mushrooms, and green onions artfully on top of the noodles and broth for a beautiful presentation.

Frequently Asked Questions