Soy Tonkotsu Ramen Recipe

Parboil bones

Place pork bones, trotters, and the 0.5 lb pork belly in a large stockpot. Cover with cold water and bring to a rolling boil over high heat. Boil vigorously for 10 minutes to remove impurities.

Drain bones and discard the blanching water. Rinse bones and the pot under hot running water to remove scum.

Roast aromatics (optional)

Heat 1 tbs vegetable oil in the empty clean pot over medium-high heat. Add quartered onion, smashed ginger, and crushed garlic and sauté until lightly browned, about 6–8 minutes. This step deepens flavor for the tonkotsu style.

Return cleaned bones and trotters to the pot. Add 5 L fresh cold water, dried shiitake mushrooms, and kombu.

Bring to a boil uncovered over high heat. Once boiling, reduce heat to maintain a lively simmer and partially cover. Simmer vigorously for 6–10 hours, skimming any scum that rises for the first 1–2 hours. For creamier tonkotsu texture, keep the broth at a rolling simmer for at least 6 hours, occasionally stirring and gently pressing bones to help release collagen. Add 2 tsp salt toward the last hour. Remove kombu after 30 minutes of simmering to prevent bitterness.

About 30 minutes before the end, remove dried shiitake mushrooms and reserve them and their soaking liquid (or strain the broth to recover mushroom liquid) for the tare and toppings. Strain the finished broth through a fine-mesh sieve or cheesecloth into a clean pot, discarding solids. Keep hot.

Combine 3 tbs light soy, 1 tbs dark soy, 2 tbs mirin, 2 tbs sake, 1 tsp sugar, 120 ml dashi and 60 ml reserved shiitake soaking liquid in a small saucepan.

Bring to a gentle simmer over medium heat and cook for 3–4 minutes to dissolve sugar and meld flavors. Remove from heat and cool. Taste and adjust balance — it should be savory with a hint of sweetness. Set aside; each bowl will get about 2–3 tbs.

Roll or leave the 1 lb pork belly flat according to preference. In a medium pot combine 500 ml water, 60 ml light soy, 45 ml mirin, 45 ml sake, 1 tbs brown sugar, 2 crushed garlic cloves, sliced ginger and white parts of 2 green onions.

Bring to a simmer, add pork belly, reduce heat to low, and braise gently, uncovered or partially covered, for 1.5–2 hours until very tender. Turn the pork occasionally to ensure even braising.

Remove pork and let cool slightly. Reserve braising liquid. For neat slices, chill the pork in its braising liquid or a tray until firm, then slice 6–8 mm thick. Reheat slices briefly in warm braising liquid before serving.

Bring a small pot of water to a gentle boil. Lower 4 eggs into water with a slotted spoon and cook for 6 minutes for jammy yolks (adjust 6–7 minutes depending on altitude and egg size).

Immediately transfer eggs to an ice bath to stop cooking. Once cool, gently peel shells.

Whisk together 80 ml light soy, 80 ml mirin, 40 ml water and 1 tsp sugar until sugar dissolves. Place peeled eggs in a zip-top bag or small container and pour marinade over eggs so they are mostly submerged. Refrigerate for at least 4 hours, ideally overnight. For deeper color and flavor, marinate up to 24 hours.

Prepare fresh ramen noodles according to package instructions (usually 1–3 minutes in boiling water). Drain and divide into 4 warmed bowls.

While noodles cook, heat a small skillet with 1 tsp sesame oil over medium-high heat. Add sliced fresh shiitake and sauté until tender and slightly caramelized, 3–4 minutes. Season with a pinch of salt and a little white pepper. If using bean sprouts, briefly blanch them 20–30 seconds in the same boiling water used for noodles, then drain.

Assemble bowls: place 2–3 tbs soy tare in the bottom of each bowl (adjust to taste). Ladle 450–500 ml of hot strained tonkotsu broth into each bowl and stir to combine with tare.

Add cooked noodles to each bowl. Top each bowl with 2–3 slices of braised pork belly, 1 halved marinated egg, a few sautéed shiitake slices, a small handful of blanched bean sprouts, a strip or two of nori, a spoonful of menma or corn if using, sliced scallions, and a sprinkle of toasted sesame seeds and white pepper.

Serve immediately while hot. Provide additional tare, chili oil or sesame oil at the table for adjusting seasoning.