Learn how to make authentic Tonkotsu Ramen, the famous Japanese pork bone ramen with a rich, creamy, and umami-packed broth. This recipe walks you through the process of creating a silky white pork bone broth from scratch, with easy-to-find ingredient substitutions.
Tonkotsu Ramen
Difficulty: ★★★★☆1
servings30
minutes40
minutesIngredients
- For the Tonkotsu Broth:
4.5–6.5 lbs (2–3kg) pork bones (marrow bones, neck bones, or trotters)
Substitute: A mix of pork bones and chicken bones for a lighter broth5g salt (about 1 tsp, adjust to taste)
A pinch of MSG (optional, enhances umami)
A dash of vinegar (helps break down the bones and extract collagen)
1 tbsp mirin (for mild sweetness, optional)
Ginger, sliced (to taste, optional)
Garlic, whole cloves (to taste, optional)
2–3 drops soy sauce (for subtle depth of flavor, optional)
Toppings of choice (green onions, chashu pork, soft-boiled egg, wood ear mushrooms, etc.)
Directions
- Prepare the Pork Bones
Purchase pork bones from a butcher or Asian grocery store.
If using large bones (like femur or knuckles), split them in half using a butcher saw or ask the butcher to do it for you. - Remove Excess Blood (Pre-Soak Method)
Place the bones in a large bowl and cover them with warm water (about 104°F / 40°C).
Let them soak for 2-3 hours to remove excess blood.
This step ensures a clean, white broth. - Boil & Clean the Bones (First Boil Method)
Drain the bloody water and rinse the bones under cold running water.
Fill a large pot with fresh water and bring it to a rolling boil over high heat.
Add the pork bones and boil vigorously for 10-15 minutes.
The water will turn murky and scum will rise to the surface—this is normal.
Discard the water and rinse the bones thoroughly under running water.
Scrub off any remaining blood clots or dark spots on the bones. - Simmer the Broth for Maximum Creaminess
Refill the pot with clean water and add the cleaned pork bones.
Bring to a full boil over high heat, then reduce to medium heat.
Cover the pot with a lid (this helps emulsify the fat and collagen for a creamy texture).
Simmer for 12–18 hours, checking occasionally to make sure there’s enough water.
For extra depth, add ginger, garlic, and a dash of vinegar after the first few hours. - Season the Broth
Once the broth is milky white and rich, strain it through a fine-mesh sieve or cheesecloth.
Discard the bones and impurities.
Add salt, mirin, MSG (if using), and 2-3 drops of soy sauce to taste. - Prepare the Noodles & Assemble the Ramen
In a separate pot, boil ramen noodles according to the package instructions.
Drain and place the cooked noodles into a serving bowl.
Pour the hot Tonkotsu broth over the noodles.
Add your favorite toppings such as chashu pork, soft-boiled eggs, green onions, and mushrooms. - Serve and Enjoy!
Serve immediately while hot and enjoy your homemade Tonkotsu Ramen!
Notes
- ✔ For a creamy, emulsified broth: Keep the broth at a steady rolling boil and cover with a lid to trap the fat and collagen.
✔ For extra umami: Add dried shiitake mushrooms or a small piece of kombu while simmering.
✔ For restaurant-style depth: Mix pork and chicken bones for a balanced flavor.
✔ Best noodles to use: Thin Hakata-style ramen noodles are ideal, but regular ramen or egg noodles can be used as a substitute.
✔ Storage: The broth can be refrigerated for up to 3 days or frozen for up to 1 month.