Tonkotsu Ramen is one of Japan’s most beloved noodle soups, renowned for its ultra-rich, creamy white broth made by boiling pork bones for hours on end. This collagen-packed soup is flavorful, comforting, and deeply satisfying—especially when topped with all the traditional fixings like chashu pork, ramen eggs, and nori.
Originating from Kyushu in southern Japan, this ramen style stands out for its deeply savory flavor and signature milky appearance. Traditionally, the broth is simmered for up to 12 hours or more to fully extract all the marrow, fat, and flavor from the bones. But after some research and experimentation, I’ve found that a shorter 6-hour simmer can still produce an incredibly tasty and creamy broth, especially when combining pork trotters and pork bones.
A Homemade Tonkotsu That’s Worth the Wait
Tonkotsu ramen may seem intimidating at first—long hours, specialty toppings, and a broth that transforms from clear to cloudy—but don’t let that stop you! The process is simple; the hardest part is just being patient. Watching the broth slowly change over hours is both mesmerizing and rewarding.
I finally gave this recipe a try after falling in love with a bowl at one of my favorite ramen shops. I figured if I couldn’t go there often, I’d bring the experience home. And let me tell you, the result was absolutely amazing. Rich, velvety, and full of umami, this homemade version rivals restaurant-quality ramen.
Tonkotsu Ramen Recipe
Author: Raymund
Prep Time: 20 mins
Cook Time: 6 hours
Total Time: 6 hours 20 mins
Yield: 5–6 servings
Course: Main Course
Cuisine: Japanese
Ingredients
For the Broth:
- 1.5 kg pork trotters
- 1 kg pork bones
- 1 large onion, roughly chopped
- 1 whole garlic bulb, minced
- Thumb-sized piece of ginger, thinly sliced
- 2 leeks, roughly chopped
- 6 dried shiitake mushrooms
- Salt, to taste
- 1–2 tbsp neutral oil
Toppings:
- Good-quality ramen noodles (5–6 servings)
- Chashu pork, thinly sliced
- 5–6 soft-boiled eggs
- Spring onions (negi), chopped
- Roasted nori squares
- Menma (fermented bamboo shoots), optional
Instructions
Step 1: Parboil the Bones
- Place pork trotters and bones in a large stock pot. Cover with water and bring to a boil.
- Let it boil until scum rises to the top. Turn off the heat, drain, and rinse the bones thoroughly under running water to remove all impurities.
Step 2: Build the Broth
- In a clean large stock pot, heat oil over medium heat. Sauté onions, garlic, and ginger until fragrant.
- Add the cleaned pork bones and trotters, leeks, mushrooms, and salt.
- Fill the pot with about 4–5 liters of water—just enough to fully cover the ingredients. Cover with a tight-fitting lid.
- Bring to a boil, then lower heat to a simmer and cook for 4 hours, checking occasionally to ensure the liquid doesn’t reduce too much. Add more water if necessary.
Step 3: Refine and Enrich the Broth
- After 4 hours, strain the broth through a fine sieve into another large pot. Reserve the bones.
- Use a spoon or knife to scrape off the soft fat and gelatinous skin from the trotters (about 1 ½ cups). Blend this into a puree using a hand blender or food processor.
- Stir the pureed pork fat/skin into the strained broth. Simmer for 2 more hours to let the flavors develop and the broth become creamy and opaque.
- Taste and adjust seasoning with salt as needed.
Step 4: Assemble the Ramen
- Cook ramen noodles according to package instructions.
- In each serving bowl, place a portion of noodles, pour over the hot broth, and top with chashu pork, soft-boiled eggs, chopped spring onions, nori, and optional menma.
Final Thoughts
Making Tonkotsu Ramen from scratch is a labor of love, but it’s absolutely worth it. The result is a restaurant-worthy bowl of ramen that’s rich, satisfying, and full of deep pork flavor. Even better, you can customize it with your favorite toppings and enjoy the delicious rewards of your effort.
So, if you’ve been wanting to take on a ramen challenge, this is your sign to try. Just be patient—the broth takes time, but the results are unforgettable.