🇯🇵 Japan · Food
Tonkotsu Ramen
By eatmundo · July 9, 2026
Experience the rich, creamy indulgence of Tonkotsu Ramen, a beloved Japanese noodle soup originating from Fukuoka. Featuring a milky pork bone broth, tender chashu pork, and springy noodles, it's a comforting bowl that warms the soul with every slurp.
Ingredients
check them off as you prepareHow to Make It
- 1
Prepare the Chashu Pork: Slice 200g of pre-cooked chashu pork belly into thin, 0.5 cm thick rounds. If making from scratch, simmer pork belly for 2-3 hours until tender, then marinate in a mixture of 100ml soy sauce, 50ml mirin, and 50ml sake for at least 30 minutes. Gently warm the slices in a small pan before serving until just heated through.
- 2
Cook the Ramen Eggs: Prepare 2 soft-boiled eggs (ramen eggs or Ajitama). Bring a small pot of water to a rolling boil, gently lower in the eggs, and cook for exactly 6.5 minutes. Immediately transfer to an ice bath to stop cooking, then peel carefully and halve them. These should have a jammy yolk.
- 3
Blanch the Noodles: Bring a large pot of water to a vigorous boil. Add 2 servings (about 260g) of fresh ramen noodles and cook according to package directions, typically 1-2 minutes for thin noodles, until al dente. They should still have a slight chew.
- 4
Heat the Broth: While noodles are cooking, gently heat 800ml of rich tonkotsu broth in a saucepan until simmering, ensuring it's piping hot but not boiling vigorously. This helps meld the flavors beautifully without scorching the delicate broth.
- 5
Assemble the Bowls: Drain the cooked noodles well and divide them evenly into two large ramen bowls. Pour half of the hot tonkotsu broth over the noodles in each bowl.
- 6
Arrange Toppings: Artfully arrange the chashu pork slices, halved ramen eggs, a sprinkle of finely chopped spring onion (about 2 tablespoons per bowl), a few sheets of nori seaweed, and a small handful of sliced wood ear mushrooms on top of the noodles.
- 7
Add Finishing Touches: Drizzle a teaspoon of fragrant sesame oil over each bowl for an aromatic finish. Serve immediately, encouraging guests to enjoy the full experience by mixing the toppings and broth.
Frequently Asked Questions
What is the best cut of pork belly to use for Tonkotsu ramen chashu?+
Choose a slab of pork belly with distinct, even layers of fat and lean meat to ensure it stays tender after braising.
How long should I boil the pork bones to achieve a creamy Tonkotsu broth?+
Boil the pork bones at a hard rolling boil for at least 8 to 12 hours, ensuring the water level is topped up to emulsify the fat and collagen.
What is the secret to a perfect jammy boiled egg for ramen?+
Boil the eggs for exactly 6 minutes and 30 seconds, then immediately transfer them to an ice water bath before marinating in a mixture of soy sauce and mirin.
Can I substitute fresh wood ear mushrooms if I only have dried ones?+
Yes, rehydrate dried wood ear mushrooms in warm water for at least 20 minutes until they soften, then trim the tough base before thinly slicing.
Mundo Match
This dish doesn't have a strong Mundo Match yet — but here's the closest ingredient overlap we found across the world's cuisines.
