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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!
Prep Time30 mins
Cook Time30 mins
Making the pork broth16 hrs
Total Time17 hrs
Course: Ramen, Soup
Cuisine: Japanese
Keyword: chicken soup, japanese ramen, ramen, tonkotsu
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.