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Tonkotsu Ramen — Japanese Noodle Soup

A rich, deeply savory broth with tender, lightly sweet chashu pork. Tonkotsu ramen is a Japanese soup built on a long-simmered pork bone broth, with noodles and chashu (braised pork). It takes time—mine spanned two days (one for the broth and pork)—but it was absolutely worth it!

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Ramen Tonkotsu Ramen - Japanese noodle soup
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Ramen Tonkotsu Ramen - Japanese noodle soup
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 32 % 6 g
Fats 47 % 9 g
Carbohydrates 21 % 4 g
122 kcal
GI: 75 / 0 / 25
  • Broth: Soak the pork bones in cold water for 1 hour. Drain and rinse the bones, transfer them to a pot, and cover with water so it sits 3–5 cm (1–2 inches) above the bones. Set over high heat. Once it boils, cook for 10 minutes, skimming off the foam. After 10 minutes, drain, rinse the bones in cold water, and wash the pot. Return the bones to the clean pot, cover with cold water 3–5 cm above the bones, and add the onion, green onion, ginger, and garlic. Bring to a boil, reduce to medium-low, cover, and simmer for 6–12 hours, stirring occasionally. (I simmered for 6 hours on the stove, then moved everything to a slow cooker on the "keep warm" setting overnight.) Strain the finished broth.
  • Chashu pork: Roll the pork up tightly and tie it with kitchen twine. Sear it on all sides in 1 tablespoon of oil in a very hot pan. In a pot, combine the water, sake, mirin, soy sauce, sugar, ginger, and leek and bring to a boil. Add the pork, cover with foil, and cook for 10 minutes. Flip the meat, lower the heat to a minimum, cover with foil and a lid, and cook for 2 hours, turning the pork every 15–20 minutes. Take the pot off the heat and let it cool, then refrigerate for at least 6 hours (overnight is best). Before serving, remove the twine, slice the pork into rounds, and sear them for 30 seconds over high heat if you like. Strain the braising liquid—you'll use it in the broth.
  • Ramen broth: Stir the fish sauce and half of the reserved chashu braising liquid into the bone broth.
  • To finish: Blanch the soybean sprouts in boiling water for 1 minute, then rinse in cold water. Cook the noodles and rinse them under cold water. Finely chop the green onion and halve a soft-boiled egg.
  • Assembly: Put the noodles in a large bowl, then top with chashu pork, soybean sprouts, and egg. Ladle the hot broth over the top, sprinkle with green onion, and add soy sauce to taste.

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Pork fat - 333  kcal/100g
  • Pork meat - 357  kcal/100g
  • Pork - low-fat roast - 184  kcal/100g
  • Pork chop on a bone - 537  kcal/100g
  • Pork - schnitzel - 352  kcal/100g
  • Pork Shoulder - 593  kcal/100g
  • Boar's leg - 113  kcal/100g
  • Pork - 259  kcal/100g
  • Garlic - 143  kcal/100g
  • Ginger - 80  kcal/100g
  • Dry ginger - 347  kcal/100g
  • Pickled ginger - 51  kcal/100g
  • Soy sauce - 51  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Leek - 33  kcal/100g
  • Green onion - 19  kcal/100g
  • Water - 0  kcal/100g
  • Broth - 15  kcal/100g
  • Rice vinegar - 20  kcal/100g
  • Oyster sauce - 121  kcal/100g
  • Pork ribs - 321  kcal/100g
  • Rice wine - 256  kcal/100g
  • Pork neck - 343  kcal/100g
  • Sprouted soy - 141  kcal/100g
  • Egg noodles - 304  kcal/100g

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