🍜 Tonkotsu Ramen
Tonkotsu ramen is a noodle soup made with a cloudy, milky broth from pork bones boiled hard for many hours. Thin wheat noodles go into the bowl with slices of tender pork belly, a soft-boiled egg, sheets of nori and sliced scallions. The broth is rich and savoury, and the noodles are served firm.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 1.5 kg pork bones
- 2 l water
- 500 g pork belly
- 4 eggs
- 400 g fresh ramen noodles
- 4 scallions, sliced
- 4 sheets nori
- 3 garlic cloves and 1 piece ginger
- Salt
Method
- Blanch the bones, rinse, then boil hard in fresh water with garlic and ginger for at least 3 hours, topping up, until milky.
- Simmer the pork belly in the broth for about 1.5 hours, then cool and slice.
- Boil the eggs for 6.5 minutes, cool in cold water and peel.
- Strain the broth and season with salt.
- Cook the noodles briefly, divide into bowls, ladle over the broth and top with pork, halved egg, nori and scallions.
How to make it lighter
- Chill the broth and lift off the solid fat before reheating.
- Use fewer slices of pork belly and more scallions.
- Leave some of the broth in the bowl: it holds much of the fat and salt.
History
Tonkotsu ramen is associated with Kyushu, especially Fukuoka and Kurume, where pork-bone broths became popular in the mid-20th century. It has since spread throughout Japan and to ramen shops worldwide.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →