Homemade Tonkotsu Ramen

There’s nothing like a bowl of homemade tonkotsu ramen—rich, creamy pork bone broth, thin and chewy noodles, and all your favorite toppings.

This recipe takes time, but every step is worth it. You’ll end up with a silky, restaurant-quality broth that’s packed with flavor.

We’ll break it down step by step, so you can make this amazing bowl of ramen at home. Let’s get started!

this recipe!

🥢 What You’ll Need

For the Tonkotsu Broth:

• 4 lbs pork bones (neck bones or trotters)
• 1 onion, peeled and halved
• 5 cloves garlic, smashed
• 1 knob ginger (about 2 inches), sliced
• 1 leek, white part only, cut into chunks
• 1 cup shiitake mushrooms (dried or fresh)
• 2 tbsp sake
• 2 tbsp soy sauce
• 1 tbsp miso paste (optional, for depth)
• Water (enough to cover)

For the Ramen Bowl:

• 2 packs thin and small fresh ramen noodles
• 4 slices chashu pork (homemade or store-bought)
• 2 soft-boiled eggs (ajitama), halved
• ½ cup chopped green onions
• ¼ cup wood ear mushrooms, sliced
• 2 tbsp black garlic oil (optional, but amazing!)

🍜 How to Make Tonkotsu Ramen

Step 1: Clean the Pork Bones

1. Place pork bones in a large pot, cover with water, and bring to a boil.
2. After 10 minutes, drain and rinse the bones under cold water to remove impurities.

Step 2: Simmer the Broth

1. Return the cleaned bones to the pot and cover with fresh water.
2. Add onion, garlic, ginger, leek, mushrooms, sake, and soy sauce.
3. Simmer uncovered for at least 10 hours, adding water as needed.

Step 3: Strain the Broth

1. Remove all solids and strain the broth through a fine-mesh sieve.
2. Return the clear, creamy broth to the pot.

Step 4: Cook the Ramen Noodles

1. Boil thin and small fresh ramen noodles for 1-2 minutes until just tender.
2. Drain and set aside.

Step 5: Assemble Your Ramen Bowl

1. Place thin and small cooked noodles in a bowl.
2. Pour hot tonkotsu broth over the noodles.
3. Top with chashu pork, soft-boiled egg, green onions, mushrooms, and black garlic oil.

🥡 Leftovers & Storage

• Broth: Store in an airtight container in the fridge for up to 3 days or freeze for 3 months.
• Noodles: Best cooked fresh, but leftover noodles can be stored separately for 1 day.
• Toppings: Store chashu and eggs in the fridge for up to 4 days.

🎉 Final Thoughts

This homemade tonkotsu ramen is a labor of love, but one bite, and you’ll know it was worth it. The creamy, umami-packed broth, the thin and small noodles, and all your favorite toppings come together for the ultimate comfort meal.

Give it a try, have fun with the toppings, and let me know how it turns out in the comments! 🍜💛

Got it! I’ll make sure the ramen noodles are consistently described as thin and small throughout the recipe. Let’s go!