Tonkotsu Ramen

Ingredients

• 2kg pork bones (or trotters)
• 1 piece kombu
• 6 garlic cloves
• 1 thumb ginger
• For chashu: 500g pork belly, 1/2 cup soy sauce, 1/4 cup mirin, 3 tbsp sugar, 5 garlic cloves
• 4 portions ramen noodles
• 4 soft-boiled eggs (marinated in soy and mirin overnight)
• Spring onion, nori, sesame seeds
• 3 tbsp miso paste
• 2 tbsp soy sauce

Instructions

1. Boil the pork bones for 10 minutes; rinse to remove scum.
2. Simmer in fresh water with kombu, garlic and ginger for 6 hours (or pressure cook for 90 minutes), topping up water.
3. Strain the broth — it should be milky white.
4. Season with miso and soy.
5. For chashu: simmer pork belly in soy-mirin-sugar-garlic mixture for 1 hour until tender; cool and slice.
6. Cook the ramen noodles fresh.
7. Build bowls: noodles, ladle of broth, sliced chashu, halved egg, spring onion, sesame, nori.

Serving suggestions

• Eat immediately while piping hot.

Storage & reheating

Broth and chashu keep 4 days; freeze well separately.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions