Creamy Tonkotsu Style Pork Ramen Bowl Recipe
A rich and comforting homemade ramen featuring a creamy, collagen-rich pork bone broth, tender pork belly, fresh noodles, and soft boiled eggs. This recipe is approachable and perfect for cozy nights.
- Prep Time: 30 minutes
- Cook Time: 4 hours 30 minutes
- Total Time: 5 hours
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Japanese
Ingredients
Scale
- 3 pounds pork bones (preferably neck bones or trotters)
- 1 pound pork belly slices
- Fresh ramen noodles (or fresh egg noodles)
- 6–8 garlic cloves, smashed
- 3-inch piece ginger, sliced
- 4–5 green onions/scallions, chopped
- 3 tablespoons white miso paste
- 1/4 cup soy sauce (60 ml)
- 2 tablespoons mirin
- Salt to taste
- 4 large eggs
- 1 teaspoon sesame oil
- Optional toppings: bamboo shoots, nori sheets, corn kernels, chili oil, pickled ginger
Instructions
- Rinse the pork bones under cold water. Place them in a large stockpot and cover with cold water. Bring to a boil over high heat and boil for 10 minutes to remove impurities. Drain and rinse bones thoroughly.
- Return the cleaned bones to the pot and cover with fresh water (about 12 cups / 3 liters). Add smashed garlic and sliced ginger. Bring to a boil, then reduce heat to a gentle simmer. Let it simmer uncovered for at least 3 hours, preferably 4–5 hours. Occasionally skim off any scum or fat that rises to the surface.
- Score the pork belly skin lightly. In a hot pan, sear the pork belly on all sides until golden and crisp. Remove and set aside. Alternatively, braise pork belly in soy sauce, mirin, and water for 1 hour.
- Place eggs in boiling water for exactly 7 minutes. Transfer eggs immediately to an ice bath to stop cooking. Peel carefully and set aside.
- After simmering, remove bones, garlic, and ginger by straining the broth through a fine mesh sieve into a clean pot. Stir in miso paste, soy sauce, and mirin. Taste and adjust salt as needed.
- Boil fresh ramen noodles according to package instructions (usually 2–3 minutes). Drain and rinse under cold water briefly to stop cooking and prevent clumping.
- Divide noodles into serving bowls. Ladle hot broth over noodles. Top with sliced pork belly, halved soft boiled eggs, chopped scallions, and optional toppings. Drizzle with sesame oil.
Notes
Patience is key for the creamy broth; simmer gently and skim often to keep broth clear. Soft boiled eggs should be cooked exactly 7 minutes for perfect yolk texture. For gluten-free, substitute soy sauce with tamari. Broth can be made ahead and frozen without noodles or toppings.
Nutrition
- Serving Size: 1 bowl
- Calories: 650
- Fat: 30
- Carbohydrates: 50
- Protein: 35
Keywords: tonkotsu ramen, pork ramen, homemade ramen, creamy ramen, Japanese soup, pork bone broth, ramen recipe