Tonkotsu Ramen Recipe

Name: Momosan Waikikis Tonkotsu Ramen Recipe
Cook time: 18 h
Total time: 18 h
Yield: 4 servings
Cuisine: Japanese
Ingredients: 2 kg pork bones; 4 liters water; 1 whole onion; 6 cloves garlic cloves; 50 g ginger; 100 ml soy sauce; 50 ml mirin; 400 g ramen noodles; 200 g chashu pork; 4 whole soft-boiled eggs; 4 stalks green onions; 2 sheets nori sheets

Inspired by Momosan Waikiki

Time18h

Serves4

Creamy pork bone broth with fresh noodles, topped with chashu, soft-boiled egg, and green onions.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Broth

4.41 lb (2 kg) pork bones

16.9 cup (4 liters) water

1 whole Onion

6 cloves Garlic cloves

1 3/4 oz (50 g) ginger

0.42 cup (100 ml) Aged soy sauce

3 3/8 tbsp (50 ml) Mirin

Noodles and Toppings

14 1/8 oz (400 g) ramen noodles

7.05 oz (200 g) chashu pork

4 whole soft-boiled eggs

4 stalks Green onions

2 sheets nori sheets

Method

Broth Preparation

Make the Broth

In a large pot, add the pork bones and cover with water. Bring to a boil and then reduce to a simmer. Skim off any scum that forms on the surface.

Add Aromatics

After 10 minutes, add the onion, garlic, and ginger to the pot. Continue to simmer for 12-18 hours, adding more water if necessary to keep the bones submerged.

Season the Broth

Once the broth is rich and creamy, strain out the solids and return the liquid to the pot. Stir in soy sauce and mirin to taste.

Noodle and Topping Preparation

Cook the Noodles

In a separate pot, boil water and cook the ramen noodles according to package instructions. Drain and set aside.

Prepare Toppings

Slice the chashu pork, and chop the green onions. Soft boil the eggs (about 6-7 minutes), then peel and slice in half.

Assembling the Ramen

Serve the Ramen

In a bowl, place a serving of noodles, ladle over the hot tonkotsu broth, and top with chashu, soft-boiled eggs, green onions, and nori sheets.