📝 About This Recipe
Experience the soul of Japanese comfort food with this rich, creamy Tonkotsu Ramen, featuring a broth simmered for hours to extract every bit of collagen and flavor from pork bones. Originating from the Hakata district of Fukuoka, this 'pork bone' soup is celebrated for its milky consistency and deep, savory complexity. Paired with melt-in-your-mouth Chashu pork belly and springy noodles, it is a labor of love that transforms humble ingredients into a masterpiece of culinary patience.
🥗 Ingredients
The Soulful Broth
- 3 lbs Pork neck bones or femur bones (cut into small pieces by a butcher to expose marrow)
- 1/2 lb Pork fat back (adds the signature creamy mouthfeel)
- 1 White onion (halved, charred on the cut side)
- 1 head Garlic (halved crosswise)
- 3 inch piece Ginger (sliced and smashed)
- 1 Leek (green parts only)
Shoyu Tare (Seasoning Base)
- 1/2 cup Soy sauce (high quality Japanese brand)
- 1/4 cup Mirin
- 1 piece Kombu (Dried Kelp) (about 2x2 inches)
Noodles and Toppings
- 4-6 portions Fresh Ramen Noodles (thin, straight Hakata-style noodles are best)
- 12 slices Chashu (Braised Pork Belly) (pre-cooked and warmed)
- 3-4 Ajitsuke Tamago (Marinated Eggs) (soft-boiled and halved)
- 1/2 cup Wood Ear Mushrooms (Kikurage) (rehydrated and thinly sliced)
- 4 Green Onions (finely chopped)
- 2 tablespoons Mayu (Black Garlic Oil) (optional for drizzling)
- 2-3 sheets Nori (Dried Seaweed) (cut into small rectangles)
👨🍳 Instructions
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1
Blanch the bones: Place pork bones in a large stockpot and cover with cold water. Bring to a rolling boil for 15 minutes. You will see grey/brown scum rise to the top; this is essential to remove for a white broth.
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2
Clean the bones: Drain the water and rinse each bone individually under cold running water, scrubbing away any dark marrow or coagulated blood. Clean the pot thoroughly to remove any residue.
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3
Start the long simmer: Return the clean bones and pork fat back to the pot. Cover with fresh water (about 5-6 quarts). Bring to a boil, then reduce to a vigorous simmer. The water must be bubbling to emulsify the fat into the liquid.
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4
Maintain the broth: Simmer for 10-12 hours. Keep an eye on the water level; if it drops below the bones, add boiling water to keep them submerged. The broth will eventually turn opaque and milky.
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5
Add aromatics: In the final 2 hours of simmering, add the charred onion, garlic, ginger, and leek greens. This prevents the aromatics from turning the broth bitter during the long cook.
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6
Prepare the Tare: While the broth finishes, combine soy sauce, mirin, and kombu in a small saucepan. Bring to a simmer for 5 minutes, then remove from heat and discard the kombu. Set aside.
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7
Strain the broth: Once the broth is thick and creamy, strain it through a fine-mesh sieve into a clean pot. Discard the solids. For an ultra-smooth finish, strain a second time through a cheesecloth.
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8
Emulsify: Use an immersion blender to whiz the hot broth for 1-2 minutes. This creates a frothy, latte-like texture and ensures the fat is perfectly suspended.
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9
Cook the noodles: Bring a separate pot of unsalted water to a boil. Cook ramen noodles according to package instructions (usually 1-2 minutes for fresh thin noodles) until 'al dente'.
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10
Assemble the bowl: Place 2-3 tablespoons of Tare into the bottom of each warmed ramen bowl. Pour in 1.5 to 2 cups of the piping hot broth and whisk to combine.
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11
Finish and serve: Add the cooked noodles, lifting them with chopsticks to coat them. Top with slices of Chashu, half a marinated egg, kikurage mushrooms, and a generous sprinkle of green onions. Add a sheet of nori to the side and a drizzle of Mayu if desired.
💡 Chef's Tips
Never let the broth stop bubbling; the movement is what creates the white, creamy emulsion. If your broth isn't white enough, ensure you cleaned the bones perfectly during the blanching step. Always warm your serving bowls with hot water before assembly so the soup stays hot. Use high-quality fresh noodles rather than dried; the texture makes a world of difference. If you don't have 12 hours, a pressure cooker can reduce the broth time to 3 hours, though the flavor is slightly less deep.
🍽️ Serving Suggestions
Pair with a cold, crisp Japanese lager like Asahi or Sapporo to cut through the richness. Serve with a side of pan-fried Gyoza (dumplings) for the classic ramen shop experience. Provide a small dish of pickled red ginger (Beni Shoga) to cleanse the palate between bites. Hot green tea (Genmaicha) is an excellent non-alcoholic pairing that aids digestion. Offer extra minced raw garlic and a garlic press at the table for those who want a sharper bite.