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Ingredients
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Broth
Toppings
Method
Broth Preparation
Prepare the Pork Broth
In a large pot, add the pork bones and cover with water. Bring to a boil over high heat. Once boiling, reduce to a simmer and cook for 12 hours, skimming off any impurities that rise to the surface.
Add Aromatics
After 12 hours, add crushed garlic, ginger slices, and chopped green onions to the pot. Let simmer for another 2 hours to infuse the flavors.
Season the Broth
Strain the broth through a fine mesh sieve, discarding the solids. Return the broth to the pot and stir in soy sauce, mirin, and salt to taste. Keep warm.
Noodle and Topping Preparation
Cook the Ramen Noodles
In a separate pot, cook the ramen noodles according to package instructions. Drain and set aside.
Prepare the Toppings
Prepare soft-boiled eggs by boiling them for 6-7 minutes, then placing them in an ice bath to cool before peeling. Slice the chashu pork and prepare other toppings.
Assembly
Assemble the Ramen
In a serving bowl, add a portion of ramen noodles, ladle the hot tonkotsu broth over the noodles, and top with chashu pork, soft-boiled egg halves, bamboo shoots, corn, nori sheets, and chopped green onions.
