Classic Tonkotsu Ramen (Pork Bone Milky Broth Noodles)
Tonkotsu ramen is the iconic pork bone noodle soup from Kyushu, Japan, most closely associated with the city of Hakata. Pork back bones and trotters are boiled vigorously for eight hours or more, a sustained rolling boil that breaks down collagen and fat into a milky, opaque emulsion. The resulting broth has a rich, almost gelatinous body that coats the lips with each sip. Thin, firm noodles specific to the Hakata style hold up against this heavy broth, absorbing just enough flavor while maintaining a springy chew. Chashu pork belly, braised separately in soy sauce and mirin, drapes across the top alongside a marinated soft-boiled egg with a jammy yolk.
Adjust Servings
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.
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