SaveTonkotsu Ramen
Rich, creamy pork bone broth simmered for hours until milky white. Topped with chashu pork, soft-boiled egg, and all the fixings. A weekend project that feeds the soul.
Edited by Brian Kaplan·Last updated April 12, 2026
Servings
Est. total: $20.00 · $3.33/serving
Cost estimates are approximate and vary by location, store, season, and brand. Actual prices may differ.
Ingredients
- 3 lb pork neck bones
- 1 lb pork trotters (split)
- 1 1/2 lb pork belly (for chashu)
- 1 large yellow onion (halved)
- 1 head garlic (halved crosswise)
- 3 inches fresh ginger (sliced)
- 1/2 cup soy sauce (divided)
- 3 tbsp mirin
- 1/4 cup sake
- 1 tbsp sugar
- 2 tbsp white miso paste (optional)
- 18 oz ramen noodles (fresh, not instant)
- 6 large eggs (for soft-boiled eggs)
- 4 stalks green onions (sliced)
- 6 whole nori sheets (halved)
- 1 tsp sesame oil
- 1 tsp rice vinegar (for tare)
Instructions
- 1
Place pork bones and trotters in a large pot, cover with cold water. Bring to a rolling boil for 10 minutes. Drain, rinse bones under cold water, scrubbing off any scum. Clean the pot. This blanching step is essential for a clean broth.
Blanching and scrubbing removes impurities. Skip this and your broth will be murky and gritty instead of creamy and clean.
- 2
Return cleaned bones to the clean pot. Add onion, garlic, and ginger. Cover with fresh water by 2 inches. Bring to a hard rolling boil, then reduce to a vigorous simmer. Cook uncovered for 10-12 hours, adding water as needed to keep bones submerged. The broth should turn milky white.
The rolling boil is what emulsifies the fat and collagen into the broth, turning it creamy. A gentle simmer will not work.
- 3
While broth simmers, make chashu: Roll pork belly into a tight cylinder and tie with kitchen twine. Sear in a hot pan until browned on all sides. Combine 1/4 cup soy sauce, mirin, sake, and sugar in a pot. Add the pork belly, cover, and braise at 275°F for 3 hours until meltingly tender.
- 4
Make soft-boiled eggs: Boil eggs for 6.5 minutes exactly, then transfer to ice water. Peel and marinate in remaining soy sauce diluted with equal parts water for at least 2 hours.
6.5 minutes gives you the perfect jammy center. Even 30 seconds more changes the texture.
- 5
Strain the finished broth through a fine mesh strainer. You should have about 8 cups of thick, creamy, milky broth. Season with remaining soy sauce, miso paste, rice vinegar, and sesame oil. Taste and adjust.
- 6
Cook ramen noodles according to package directions. Divide hot broth among bowls. Add noodles. Top with sliced chashu, halved marinated egg, green onions, and nori sheets.
Restaurant secret: Heat the bowls with boiling water before serving. Cold bowls cool the broth instantly. This is ramen 101 in Japan.
Pairs With
Asahi Super Dry or Sapporo
Clean, crisp, and designed to cleanse between slurps of rich broth
Cold mugicha (Japanese barley tea)
Toasty, clean, and traditional with ramen
Slightly warm junmai sake
Rice-forward sake mirrors the noodles and complements the pork
Make It Yours
Tap a dietary need to see exactly what to swap.
Reviews (0)
Honest reviews from cooks who actually made this recipe.
No reviews yet
Be the first to review this recipe.
Cooking Soundtrack
Lo-fi beats, Japanese city pop, and chill vibes for focused cooking.
Nutrition
Per serving. Estimated values. Not a substitute for professional dietary advice.
Tips
- •This is a 2-day project. Make the broth day 1, assemble day 2. The broth gels in the fridge, which means you nailed it.
- •Pork trotters add the collagen that makes the broth thick and creamy. Don't skip them.
- •Restaurant secret: Skim the fat off the chilled broth and use it to sear the chashu slices before serving. Pure umami.
Substitutions
- pork trotters → extra pork neck bones (less collagen but still good)
- fresh ramen noodles → dried ramen noodles (cook longer)
- white miso paste → red miso for a deeper flavor
Leftovers
Broth refrigerates up to 5 days or freezes for 3 months. Store toppings separately.
Leftover Ideas
Nutrition values are estimates calculated per serving and may vary based on brand, preparation method, and serving size. Not a substitute for professional dietary or medical advice. Consult a registered dietitian for specific nutritional needs.
Allergen Notice: Recipes may contain or come into contact with major allergens including milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, and sesame. Always verify ingredient labels for allergen information specific to the brands you use.
Drink pairing suggestions are for adults of legal drinking age only. Please drink responsibly.
Food Safety: Follow USDA safe minimum internal temperatures: Poultry 165°F (74°C), Ground meats 165°F (74°C), Beef/pork/lamb steaks 145°F (63°C) with 3-min rest, Fish 145°F (63°C). Use an instant-read thermometer — do not rely on visual cues alone. Refrigerate leftovers within 2 hours.
