Curry Ramen Recipe

Blanch bones

Place pork bones in a large stockpot and cover with cold water. Bring to a rolling boil over high heat for 10 minutes to remove impurities. Pour out water and discard blanch water. Rinse bones and the pot briefly to remove scum.

Roast aromatics (optional)

If desired, roast halved onion, smashed garlic, and sliced ginger in a 400°F (200°C) oven or in a dry skillet until browned (10–15 minutes) to deepen flavor. This step is optional but recommended for a richer tonkotsu.

Start broth

Return cleaned bones to the stockpot and add 4 liters of fresh water. Add roasted or raw onion, ginger, whole garlic cloves, and white parts of scallions. Bring to a gentle boil over high heat, then reduce to the lowest simmer. Skim any scum that appears during the first 30 minutes.

Simmer

Simmer gently, uncovered or partially covered, for 6–8 hours (for a creamy tonkotsu aim for 8 hours). Maintain a low vigorous simmer so collagen breaks down and the broth turns milky. Top up with hot water if needed to keep bones submerged.

Strain and season

After simmering, remove bones and strain broth through a fine mesh sieve or cheesecloth into a clean pot. Discard solids. Skim excess fat if desired, but leave some for mouthfeel. Season with 2 tsp salt, tasting and adjusting as needed. Keep broth hot.

Sauté aromatics

In a skillet over medium heat, melt 2 tbsp butter and add the finely chopped onion. Cook, stirring occasionally, until deeply softened and caramelized (12–15 minutes). Add the minced garlic and ginger and cook 1 minute until fragrant.

Build curry paste

Lower heat and stir in 2 tbsp curry powder and 1 tbsp curry roux powder or crumbled roux block if using. Cook 2–3 minutes to bloom the spices, stirring to avoid burning. Add 1 tbsp soy sauce, 1 tbsp mirin, 1 tsp honey, and 1 tsp kosher salt. Stir to combine and cook another 1–2 minutes. Remove from heat and let cool slightly.

Finish tare

Transfer the curry mixture to a blender or use an immersion blender to puree until smooth (optional) for a homogenized tare. You should end with a thick, paste-like curry tare. Keep warm or store refrigerated if making ahead.

Prepare noodles

Cook fresh ramen noodles according to package instructions in a large pot of boiling water (usually 1–3 minutes). If using dried noodles, cook per package. Drain and rinse briefly under warm water to remove excess starch; keep warm.

Prepare chashu and eggs

If using pre-made chashu, warm slices gently in a skillet or in the hot broth. For ajitsuke tamago, peel soft-boiled eggs (6–7 minutes boil for jammy yolk) and halve. If eggs are not prepared, cook now and marinate briefly in a mixture of soy sauce, mirin, and water if desired.

Prep vegetables

Blanch bean sprouts in boiling water for 30 seconds, shock in cold water, then toss with 1 tsp sesame oil. Warm corn kernels briefly (sauté or microwave). Slice scallions and cut nori into strips.

Combine broth and tare: For each bowl (approx. 24–28 oz finished bowl), place 1–2 tbsp of the curry tare into the bottom of the bowl (adjust to taste; start with 1 tbsp for moderate curry intensity). Ladle 18–22 oz (about 540–650 ml) of hot tonkotsu broth into the bowl and whisk lightly with the tare until fully incorporated and creamy. Taste and adjust with extra tare, salt, or a small pat of butter (1 tsp) for richness.

Add noodles: Add a portion of warmed ramen noodles to each bowl, gently submerging them in the curry-tonkotsu broth.

Top: Arrange 3 oz sliced chashu per bowl, half a soft-boiled egg, a small handful (about 1/4 cup) of corn, 1/2 cup blanched bean sprouts, a sprinkle of sliced scallions, a strip or two of nori, a teaspoon toasted sesame seeds, and 1 tsp pickled red ginger. Drizzle 1/2 tsp of chili oil or sprinkle shichimi togarashi if desired.

Serve immediately: Serve hot, with extra tare, chili oil, and butter on the side for personalization. Enjoy while steaming for best texture and flavor.