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–+ servings
Tonkotsu Ramen Soup

Creamy Tonkotsu Ramen Soup That Warms the Soul

This Tonkotsu Ramen Soup is a rich and creamy comfort food perfect for cozy nights and gatherings.
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Prep Time 30 minutes
Cook Time 7 hours
Total Time 7 hours 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Japanese
Calories: 700
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Broth
  • 4 lbs pork bones Base for the broth, creating the rich umami flavor essential for Tonkotsu Ramen.
  • 1 lb pork trotters Adds collagen for silky texture; optional but recommended.
  • 1 large onion Adds sweetness and depth.
  • 1 head garlic Halved to release aromatic oils.
  • 1 knob (3-inch) ginger Sliced to impart warmth.
  • 2 leeks (white part only) Adds sweetness and complexity.
  • 10 cups water Necessary for broth.
  • 1 sheet kombu Optional; enhances umami flavor.
For the Chashu Pork
  • 1.5 lbs pork belly Main protein, turns sweet and tender.
  • 1 cup soy sauce Crucial for marinade.
  • 1 cup mirin Adds sweetness.
  • ½ cup sake Enhances flavor.
  • ½ cup sugar Balances savory flavors.
  • 4 cloves garlic (crushed) Provides depth.
  • 1 knob ginger (sliced) Adds aromatic notes.
  • 2 scallions Infuses flavor.
For the Black Garlic Oil
  • ½ cup neutral oil Base oil for black garlic oil.
  • 6 cloves black garlic Offers smoky depth.
  • 2 cloves raw garlic (minced) Delivers potent flavor.
  • 1 tbsp sesame oil Adds richness.
  • 1 tsp soy sauce Introduces saltiness.
For Serving
  • 1 fresh ramen noodles (or dried)
  • 4 soft-boiled eggs Ajitsuke tamago style.
  • 2 thinly sliced scallions Garnish.
  • 1 bamboo shoots (menma) Traditional topping.
  • 1 nori sheets Seaweed garnish.
  • 1 corn kernels (optional) Adds sweetness.
  • 1 toasted sesame seeds For garnish.

Equipment

  • Large pot
  • small saucepan
  • cutting board
  • knife
  • Twine

Method
 

Broth Preparation
  1. Blanch the pork bones and trotters in boiling water for 10 minutes, then drain and rinse. Combine bones with water, onion, garlic, ginger, and leeks. Simmer for 6-8 hours, replenishing water as needed.
Chashu Pork
  1. Roll the pork belly into a log and secure with twine. Simmer in soy sauce, mirin, sake, sugar, crushed garlic, sliced ginger, and chopped scallions for 2-3 hours, turning occasionally.
Black Garlic Oil
  1. Heat neutral oil in a small saucepan, add black garlic and minced garlic, and cook for 10-15 minutes until fragrant. Blend with sesame oil and soy sauce.
Soft-Boiled Eggs
  1. Boil the eggs for 6.5 minutes, then transfer to ice bath. Once cooled, peel and marinate in reserved chashu liquid.
Noodle Cooking
  1. Cook fresh or dried ramen noodles according to package instructions, then drain and rinse under cold water.
Assembly
  1. Ladle hot broth into bowls, add noodles, top with chashu, soft-boiled eggs, scallions, bamboo shoots, corn, and nori. Drizzle with black garlic oil and sprinkle with sesame seeds.

Nutrition

Serving: 1bowlCalories: 700kcalCarbohydrates: 70gProtein: 40gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 210mgSodium: 1800mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 200IUVitamin C: 5mgCalcium: 80mgIron: 3mg

Notes

Tonkotsu Ramen Soup is best served immediately. Prepare toppings fresh for optimal texture and flavor.

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