Creamy Pork Bone Noodle Soup — Tonkotsu Ramen
A from-scratch Hakata-style tonkotsu ramen, milky pork bone broth simmered until deeply rich and opaque.
Japanese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Blanch pork trotters and neck bones in boiling water for 10 minutes, drain, rinse thoroughly. Halve garlic piece crosswise. Slice ginger. Chop scallion whites and greens separately. Roll pork belly tightly, tie with twine at 3cm intervals. Boil eggs 6.5 minutes exactly, ice-bath 3 minutes, peel. Mix soy sauce, mirin, sake, and sugar in a small saucepan.
Simmer
Return cleaned bones to pot with 750ml cold water, ginger, and scallion whites. Bring to vigorous boil over high heat, maintain rolling boil for 2.5–3 hours, adding water to keep submerged, until broth turns opaque white and creamy.
Braise
Meanwhile, heat soy-mirin mixture over medium heat to simmer. Add pork belly roll, cover, braise over low heat for 1 hour, turning every 20 minutes, until tender and glazed. Cool in braising liquid, then slice. Marinate peeled eggs in braising liquid at least 1 hour.
Skim
Strain broth through fine sieve over a clean pot. Season with soy sauce and salt to taste until rich, creamy, intensely porky.
Boil
While broth simmers, cook fresh ramen noodles in boiling salted water for 1.5–2 minutes until just tender. Drain and divide into 2 warmed deep bowls.
Finish
Ladle 300–350ml hot broth over noodles in each bowl. Top with chashu slices, halved ramen egg, bean sprouts, bamboo shoots, scallion greens, and nori halves. Drizzle black garlic oil and sprinkle sesame seeds.
Plate
Serve immediately while broth steams and noodles are hot.
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