Tonkotsu Ramen with Chashu Pork and Soft-Boiled Egg
Imagine a bowl of pure umami comfort: a rich, creamy tonkotsu broth that has simmered for hours, releasing deep pork flavor in every silky sip. You twirl your chopsticks through springy, alkaline noodles, lifting them through the golden broth, and then you break into a perfectly jammy soft-boiled egg that oozes into the soup. Slices of melt-in-your-mouth chashu pork, caramelized at the edges, rest on top alongside crunchy menma bamboo shoots and bright green scallions. This is ramen the way it’s meant to be—nourishing, soulful, and utterly satisfying. You’ll feel transported to a tiny ramen-ya in Fukuoka, where every bowl tells a story of patience and passion. Let’s make it together; your kitchen will smell incredible.
Ingredients
- pork bones (femur or neck bones)1.5kg
- pork belly500g
- garlic cloves, smashed8
- fresh ginger, sliced50g
- green onions, white parts only4
- soy sauce60ml
- mirin30ml
- sake30ml
- sugar1 tbsp
- fresh ramen noodles600g
- eggs4
- menma (fermented bamboo shoots)100g
- nori sheets8
- sesame oil2 tbsp
- saltto taste
Nutrition
Directions
- 1
Rinse the pork bones under cold water, then blanch them in a large pot of boiling water for 10 minutes. Drain, rinse again, and scrub off any impurities. Return the bones to a clean pot, cover with fresh water, and bring to a rolling boil. Reduce heat to a gentle simmer and add the garlic, ginger, and white parts of green onions. Cook for 3–4 hours, skimming foam occasionally, until the broth is milky white and rich.
- 2
While the broth simmers, prepare the chashu: roll the pork belly tightly and tie with kitchen twine. In a small pot, combine soy sauce, mirin, sake, and sugar. Add the pork belly and enough water to cover. Bring to a boil, then reduce heat and simmer, covered, for 1½ hours until tender. Let it cool in the liquid, then slice into 1cm-thick rounds.
- 3
For the soft-boiled eggs: bring a small pot of water to a boil. Gently lower the eggs in and cook for exactly 6½ minutes. Transfer to an ice bath, peel carefully, and marinate in a mixture of 2 tbsp soy sauce, 1 tbsp mirin, and 2 tbsp water for at least 30 minutes.
- 4
When the broth is ready, strain it through a fine-mesh sieve into a clean pot. Season with salt and a drizzle of sesame oil. Taste and adjust seasoning—it should be deeply savory.
- 5
Cook the ramen noodles according to package directions (usually 2–3 minutes in boiling water). Drain well and divide among four deep bowls. Ladle the hot broth over the noodles.
- 6
Top each bowl with 2–3 slices of chashu, one halved soft-boiled egg, a handful of menma, and two nori sheets. Garnish with finely sliced green onions (green parts) and a drizzle of sesame oil. Serve immediately, letting everyone mix their own toppings into the steaming broth.
🍽️ Join DishIndex for free
Save recipes, create collections and access Cook Mode.
Reviews
(0)No reviews yet. Be the first to rate this recipe!