Tonkotsu ramen is Japan’s favorite noodle soup, famous for rich and creamy pork bone broth and springy noodles. Hailing from Fukuoka, Japan, Tonkotsu ramen has gained global popularity for its richness of umami taste and soothing warmth. If you ever wished to make a proper bowl of Tonkotsu ramen at home, this comprehensive guide will walk you through it step by step.

The Origins of Tonkotsu Ramen

Tonkotsu ramen originated in Kurume, Fukuoka Prefecture during the 1930s. It soon gained popularity throughout Japan, becoming the emblematic dish of Hakata ramen restaurants. The broth is created by simmering pork bones for hours, extracting gelatin, marrow, and fat, thus creating the classic milky-white broth. Tonkotsu differs from other ramen varieties, which employ soy sauce or miso as the main flavoring, in that it depends on the inherent richness of pork bones.

Key Ingredients for Tonkotsu Ramen

For the Broth:

5 lbs pork bones (neck, femur, or trotters)

1 lb chicken wings or carcass (optional, for added richness)

1 onion, halved

4 cloves garlic, smashed

1 knob ginger, sliced

2 green onions (whole)

1 tbsp salt

8 cups water (or more, as needed)

For the Tare (Seasoning Sauce):

¼ cup soy sauce

1 tbsp mirin

1 tbsp sake

1 tbsp miso paste (optional, for depth)

1 tsp sesame oil

For the Chashu Pork (Braised Pork Belly):

1 lb rolled and tied pork belly

½ cup soy sauce

¼ cup mirin

¼ cup sake

2 tbsp sugar

3 cloves crushed garlic

1 knob sliced ginger

1 cup water

For the Ramen Toppings:

4 servings of fresh ramen noodles

2 soft-boiled eggs (Ajitsuke Tamago)

1 cup sliced green onions

½ cup wood ear mushrooms, sliced thin

½ cup corn (optional, for sweetness)

1 sheet nori (seaweed)

Step-by-Step Instructions

Step 1: Prepare the Broth

Blanch the Pork Bones

Put pork bones into a big pot, cover with cold water, and boil.

Boil for 10–15 minutes to extract impurities.

Drain and rinse the bones under cold running water to eliminate any scum that still exists.

Simmer the Broth

Put clean bones back into the pot and cover with new water.

Add onion, garlic, ginger, and green onions.

Simmer open on medium-low heat for 10–12 hours, adding water intermittently to submerge bones.

Strain the broth and reserve solids.

Step 2: Prepare the Tare (Seasoning Sauce)

Combine soy sauce, mirin, sake, miso paste, and sesame oil in a small saucepan.

Simmer for 5 minutes and reserve.

Step 3: Prepare the Chashu Pork

Sear the rolled pork belly in a pan until browned on all sides.

Combine soy sauce, mirin, sake, sugar, garlic, ginger, and water in a pot.

Add the seared pork and simmer for 90 minutes, turning every now and then.

Let cool, then slice into thin rounds.

Step 4: Prepare Ramen Toppings

Soft-Boiled Eggs: Boil eggs for 6–7 minutes, then plunge into ice water. Peel and marinate in soy sauce for 2 hours.

Mushrooms & Corn: Lightly sauté mushrooms and corn for added flavor.

Step 5: Assemble the Ramen

Cook ramen noodles according to package instructions.

In a bowl, add 1–2 tbsp of tare.

Pour steaming hot Tonkotsu broth over the tare.

Add noodles, and then top with chashu pork, soft-boiled eggs, green onions, mushrooms, corn, and nori.

Serve hot and enjoy!

Tips for the Perfect Tonkotsu Ramen

✔ Boil bones aggressively – This is key to achieving the signature milky-white broth.
✔ Use fresh noodles – Fresh ramen noodles provide the perfect chewiness.
✔ Don’t rush the broth – A long simmer extracts maximum umami.
✔ Marinate chashu overnight – This adds flavor and tenderness.
✔ Tailor toppings – Include bean sprouts, pickled ginger, or chili oil for variety.

Final Thoughts

Tonkotsu ramen is a labor of love, but the delicious, creamy broth and well-balanced toppings make it all worth it. Using this authentic homemade recipe, you can bring Japanese flavors into your home. Taste it today and experience the best comfort food possible!