Tonkotsu Ramen

Tonkotsu Ramen with rich porky broth and creamy texture that you’ll love! This is so good that it feels like you’re eating in a Japanese restaurant. An authentic recipe that you can include in your collection!

tonkotsu ramen with chop sticks
Tonkotsu Ramen.

Tonkotsu means “pig bone” in Japanese. This ramen recipe takes a full day or at least overnight to make. The broth is made by boiling pork meat and bones together, thus creating a thick and hearty broth with a meaty flavor. The soup has a milky consistency much like miso. The dish is then topped with sliced pork loin and served with ramen noodles. If you fancy making this delicious ramen, I suggest that you plan ahead because making the broth will take several hours but it’s worth it!

tonkotsu ramen with pork and egg

Among different kinds of ramen, I can say tonkotsu is my favorite by far. There is a ramen shop in Opera, Paris that we often go to and their ramen is to die for. The meaty rich soup from the ramen is something I always crave for. So upon countless research and trying, I finally came up with the process to achieve the restaurant level of broth that I love. So don’t settle with just instant ramen! Try this authentic ramen recipe and let us know what you think.

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tonkotsu ramen on a table

The secret ingredient is always LOVE

Tips for Tonkotsu Ramen

  • Keeping the broth at a low, rolling boil ensures that the released fat and particulate matter emulsifies in the broth, which makes the broth opaque and creamy.
recipe image tonkotsu ramen

Tonkotsu Ramen

Tonkotsu Ramen with rich porky broth and creamy texture that you'll love! This is so good that it feels like you're eating in a Japanese restaurant. An authentic recipe that you can include in your collection!
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Course: Ramen, Soup
Cuisine: Japanese
Keyword: chicken soup, japanese ramen, ramen, tonkotsu
Prep Time: 30 minutes
Cook Time: 30 minutes
Making the pork broth: 16 hours
Total Time: 17 hours
Servings: 3 Servings
Author: Bebs Lott


Pork broth ingredients

  • 500 grams pig's bones with some meat (available at Asian stores or local butcher)
  • 500 grams pig's trotter
  • 300 grams pork loin
  • 1 thumb-sized ginger (peeled and sliced)
  • 5 cloves garlic
  • 1 cup scallions (cut in 1-inch length)
  • 1 large onion (quartered)
  • 3 liters water

Tonkotsu Tare ingredients

  • ½ cup Kikkoman soy sauce (use Japanese soy sauce)
  • 1 tsp salt
  • 1 tbsp sugar
  • 2 tbsp rice wine vinegar (or sake in you have)
  • 3 tbsp water
  • 2 tbsp mirin

Ramen ingredients/toppings

  • 125 grams ramen noodles (cook according to package.)
  • 3 eggs (soft to medium boiled)
  • thinly sliced pork loin (boiled together with the broth)
  • ¼ scallions (chopped)
  • 2 cups bean sprout (boiled )
  • seaweed sushi wrapper (optional)


Making the pork broth

  • Wash and clean thoroughly all pig's bones, trotter and the pork loin in running water.
  • Place pig's bones, trotter, and pork loin in a large cooking pot and add 1 liter of water. Place on a burner over high heat and bring to a boil.
  • Once the pot has come to a boil, dump water down the drain. Carefully wash all bones, trotter, and loin under cold running water, removing any bits of dark marrow or coagulated blood.
  • Place the bones, trotters, and loin again on the cooking pot and add 2 liters of water. Add ginger, garlic, scallions, and onion and boil for 16 hours. Bring to a rolling boil over high heat, skimming off any scum that appears. Place a head lid and let it simmer. 

    NOTE: If you started boiling late in the day. you can continue the next day.
  • On the first hour check pork loin if tender and cooked through. If not continue cooking for 30 more minutes until cooked. Remove from pot and place in a container and let it cool down. NOTE: Place in the fridge if to be used the next day as toppings.
  • After 16 hours the broth should be creamy and white. Strain through a fine-mesh strainer into a clean pot. Discard solids. Do this three times to really strain any bone fragment. Set aside

Making Tonkotsu Tare

  • In a small cooking pot over medium heat. Place all ingredients and cook until volume is reduced to ¾. Set aside.

To Serve Tonkotsu Ramen

  • Re-heat pork broth in high heat until it boils. Turn off heat.
  • In a ramen bowl or big bowl. Add 3 tbsp. tonkotsu tare then add 2 cups of pork broth.
  • Add the bean sprouts and cooked ramen noodles. Top with thinly sliced pork loin and egg. garnish with scallions and some chili oil. Serve and enjoy. Bon Appetit!


You can add more pork broth as you enjoy your ramen.
For the left-over pork broth, you can put in the refrigerator in an air-tight container.
To make another ramen, just boil again and serve with cooked ramen noodles and toppings as desired.
Tried this recipe?Share it with us! @amiablefoods or tag #amiablefoods!

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