Can I use a pressure cooker?

Yes, a pressure cooker can reduce the broth time to about 2 hours with excellent results.

Where do I find ramen noodles?

Look for fresh or frozen ramen noodles at Asian grocery stores. Sun Noodle brand is excellent.

Rich, creamy pork bone broth with chewy noodles and all the toppings

Tonkotsu Ramen

Name: Tonkotsu Ramen
Prep time: 30 min
Cook time: 8 h
Total time: 8 h 30 min
Yield: 8 cups broth
Cuisine: Japanese
Ingredients: 3 lbs pork neck bones or femur bones; 1 lb pork belly (for chashu); 4 servings fresh ramen noodles; 6 cups water; 1 onion, halved; 6 cloves garlic, smashed; 2 inch knob ginger, sliced; 4 soft-boiled eggs; 1/4 cup soy sauce; 1/4 cup mirin; 2 tbsp sake; 1 tbsp sesame oil; Toppings: nori, green onions, corn, sesame seeds, chili oil; Kosher salt and white pepper to taste

8h 30mHard

Prep Time

30 min

Cook Time

8 hr

Total Time

8 hr 30 min

Servings

8 cups broth

Difficulty

Advanced

Cost

Moderate

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Tonkotsu Ramen

Rich, creamy pork bone broth with chewy noodles and all the toppings

An indulgent Japanese noodle soup with a milky-white pork bone broth, springy ramen noodles, chashu pork belly, soft-boiled eggs, and all the classic toppings.

30m

Prep Time

480m

Cook Time

510m

Total Time

Servings

Hard

Difficulty

Moderate $$

Cost

Japanese Cuisine Main Course Soup & Stew

Sarah Chen

January 25, 2022(Updated April 13, 2026)

Tonkotsu ramen is a labor of love. The milky, impossibly rich broth gets its signature opacity from pork bones simmered for hours until the collagen dissolves into a velvety, lip-coating liquid. It is the kind of dish that warms you from the inside out and leaves you wondering how something so simple in concept can be so profoundly satisfying.

This home version streamlines the process while staying true to the spirit of the original. A vigorous boil extracts maximum flavor and gelatin from the bones, creating a broth so rich it rivals your favorite ramen shop. The toppings — meltingly tender chashu pork, jammy eggs, and crisp scallions — complete the experience.

Ingredients

3 lbs pork neck bones or femur bones
1 lb pork belly (for chashu)
4 servings fresh ramen noodles
6 cups water
1 onion, halved
6 cloves garlic, smashed
2 inch knob ginger, sliced
4 soft-boiled eggs
1/4 cup soy sauce
1/4 cup mirin
2 tbsp sake
1 tbsp sesame oil
Toppings: nori, green onions, corn, sesame seeds, chili oil
Kosher salt and white pepper to taste

Instructions

1
Blanch pork bones in boiling water for 10 minutes. Drain and rinse thoroughly under cold water, scrubbing off any dark residue.
2
Return bones to a clean pot with 6 cups fresh water, onion, garlic, and ginger. Bring to a vigorous boil. Maintain a hard rolling boil (not a simmer) for 6-8 hours, adding water as needed to keep the bones submerged. The broth will turn milky white.
3
Meanwhile, roll and tie the pork belly. Sear in a hot skillet until browned on all sides. Simmer in a mixture of soy sauce, mirin, and sake for 2 hours until tender. Slice into rounds for chashu.
4
Prepare marinated eggs: soft-boil eggs for 6.5 minutes, cool in ice water, peel, and marinate in leftover chashu braising liquid for at least 2 hours.
5
Strain the finished broth through a fine-mesh sieve. Season with soy sauce, sesame oil, salt, and white pepper.
6
Cook ramen noodles according to package directions. Drain well.
7
Divide noodles among bowls. Ladle hot broth over the noodles. Top with sliced chashu, halved marinated eggs, nori, green onions, corn, and sesame seeds. Finish with chili oil if desired.

Serving Suggestions

Ways to Serve This Dish

Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor

Substitutions

Pork bonesChicken bones

Creates a lighter tori paitan broth with similar technique.

Fresh ramen noodlesDried ramen noodles

Fresh are preferred but quality dried noodles work in a pinch.

Pork belly chashuChicken thighs braised in the same liquid

A lighter alternative that is equally delicious.

DepthPantry

Test Kitchen Pick

Mirin

Helpful Pantry Staple

Why the mirin matters

Mirin quietly rounds out sauces like this with sweetness and gloss. It is one of those ingredients you notice more when it is missing.

This adds balance, not just sweetness.

Rounds out saltier sauces
Useful in glazes, noodle dishes, and marinades

A bottle of mirin becomes surprisingly versatile once it is in the pantry.

Shop mirin for this recipe

Tips & Storage

Pro Tips

The broth must be at a hard rolling boil, not a simmer, to achieve the milky color.
Make the broth a day ahead and refrigerate — the fat will solidify on top for easy removal if desired.
Adjust the broth richness by adding more or less fat back in when reheating.

Storage

Refrigerate broth for up to 5 days. Freeze for up to 3 months. Store toppings separately.

Reheating

Reheat broth on the stovetop until boiling. Cook fresh noodles just before serving.

Nutrition Facts

Per serving (1 large bowl) · 4 servings

Calories620

LowModerateHigh

A hearty, energy-rich serving · based on a 2,000 cal daily diet

Protein32g

Carbohydrates48g

Fat34g

Fiber2g

Sugar4g

Sodium980mg

Nutritional values are approximate and may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Can I use a pressure cooker?: Yes, a pressure cooker can reduce the broth time to about 2 hours with excellent results.
Where do I find ramen noodles?: Look for fresh or frozen ramen noodles at Asian grocery stores. Sun Noodle brand is excellent.

Explore More

More Japanese Recipes More Main Course More Soup & Stew Stovetop Recipes

About Sarah Chen

Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.

View all recipes →

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Ingredients

3 lbs pork neck bones or femur bones
1 lb pork belly (for chashu)
4 servings fresh ramen noodles
6 cups water
1 onion, halved
6 cloves garlic, smashed
2 inch knob ginger, sliced
4 soft-boiled eggs
1/4 cup soy sauce
1/4 cup mirin
2 tbsp sake
1 tbsp sesame oil
Toppings: nori, green onions, corn, sesame seeds, chili oil
Kosher salt and white pepper to taste

Instructions

1
Blanch pork bones in boiling water for 10 minutes. Drain and rinse thoroughly under cold water, scrubbing off any dark residue.
2
Return bones to a clean pot with 6 cups fresh water, onion, garlic, and ginger. Bring to a vigorous boil. Maintain a hard rolling boil (not a simmer) for 6-8 hours, adding water as needed to keep the bones submerged. The broth will turn milky white.
3
Meanwhile, roll and tie the pork belly. Sear in a hot skillet until browned on all sides. Simmer in a mixture of soy sauce, mirin, and sake for 2 hours until tender. Slice into rounds for chashu.
4
Prepare marinated eggs: soft-boil eggs for 6.5 minutes, cool in ice water, peel, and marinate in leftover chashu braising liquid for at least 2 hours.
5
Strain the finished broth through a fine-mesh sieve. Season with soy sauce, sesame oil, salt, and white pepper.
6
Cook ramen noodles according to package directions. Drain well.
7
Divide noodles among bowls. Ladle hot broth over the noodles. Top with sliced chashu, halved marinated eggs, nori, green onions, corn, and sesame seeds. Finish with chili oil if desired.

Tips & Storage

Pro Tips

The broth must be at a hard rolling boil, not a simmer, to achieve the milky color.
Make the broth a day ahead and refrigerate — the fat will solidify on top for easy removal if desired.
Adjust the broth richness by adding more or less fat back in when reheating.

Storage

Refrigerate broth for up to 5 days. Freeze for up to 3 months. Store toppings separately.

Reheating

Reheat broth on the stovetop until boiling. Cook fresh noodles just before serving.

Tonkotsu Ramen

Tonkotsu Ramen

Tonkotsu Ramen

Ingredients

Instructions