Classic Tonkotsu Ramen
A rich, milky pork bone broth simmered for hours defines this iconic Kyushu ramen. Thin noodles, chashu pork, and a soft-boiled egg complete the bowl.
Instructions
- 1
Soak pork bones and trotters in cold water for 30 minutes to draw out blood.
- 2
Blanch bones in boiling water for 10 minutes, then rinse clean.
- 3
Simmer bones with garlic and ginger on high heat for 7-8 hours until broth is milky white.
- 4
Braise pork belly in soy sauce and mirin to make chashu.
- 5
Soft-boil eggs and marinate in chashu braising liquid for 2 hours.
- 6
Cook noodles, place in hot broth, and top with chashu, egg, and green onion.
Tips
Nutrition (per serving)
Adjust Servings
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