Tonkotsu Ramen Recipe
Creamy pork bone broth with noodles, topped with chashu pork, green onions, and egg.
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Ingredients
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Broth
Noodles and Toppings
Method
Broth Preparation
- 1
Roasting the Bones
Preheat your oven to 200°C (392°F). Spread the pork bones on a baking sheet and roast for about 30 minutes until they are browned.
- 2
Simmering the Broth
In a large stockpot, add the roasted pork bones, water, garlic, ginger, and shallots. Bring to a boil over high heat, then reduce to a low simmer. Cover and let simmer for at least 12 hours, adding water as needed.
- 3
Noodles and Toppings Preparation
- 4
Cooking the Noodles
In a separate pot, bring water to a boil. Add the ramen noodles and cook according to package instructions, usually about 3-4 minutes. Drain and set aside.
- 5
Preparing the Toppings
Slice the chashu pork thinly. Cut the soft-boiled eggs in half lengthwise. Chop the green onions finely.
- 6
Assembling the Ramen
In a bowl, add a portion of the cooked noodles. Ladle the hot tonkotsu broth over the noodles. Top with slices of chashu pork, half a soft-boiled egg, chopped green onions, and a sheet of nori.