Beginner Recipe for a Rich and Creamy Tonkotsu Ramen

pork bones

🥗Healthier: chicken bones

💰Cheaper: pork shoulder

Chicken bones yield a lighter broth, while pork shoulder is more affordable.

ramen noodles

🥗Healthier: whole wheat noodles

💰Cheaper: instant noodles

Whole wheat noodles add fiber, while instant noodles are budget-friendly.

soft-boiled eggs

🥗Healthier: poached eggs

💰Cheaper: hard-boiled eggs

Poached eggs are lighter, while hard-boiled eggs are cost-effective.

chashu pork

🥗Healthier: tofu

💰Cheaper: ground pork

Tofu provides a plant-based option, while ground pork is economical.

Soak pork bones for a few hours to remove myoglobin.

Dump the water and rinse the bones to clean them.

Put the bones in a pot for a pre-boil to draw out impurities.

Stir and skim the scum from the top until only white scum remains.

Rinse the bones again and place them in a pressure cooker.

Cover bones with water (about 3.5 liters) and pressure cook on high for 1 hour.

Let the pressure cooker naturally release, then add 1 liter of water and aromatics (onion, garlic, cabbage).

Boil uncovered for 1 hour, stirring periodically to prevent burning.

Strain the soup after boiling.

Prepare tare by combining 150 ml water, 125 ml soy sauce, 25 ml sake, 15 ml mirin, 1 g dashi powder, and 9 g umami extract in a pot, heat, then stir in 18 g salt.

Render lard or use store-bought lard.

Heat the chilled soup and blend with an immersion blender for creaminess.

Cook homemade noodles in boiling water for 1 minute.

Add 20 ml shoyu tare and 10 ml lard to the bowl, pour in the soup, add noodles, and top with chashu, menma, kikurage, and green onions.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens