Homemade Tonkotsu Ramen

why make this recipe

Making your own Tonkotsu Ramen Broth at home allows you to enjoy a rich, flavorful dining experience that’s tailored to your taste. The deep umami from the pork bones complemented by garlic, ginger, and soy sauce creates a savory foundation for your ramen bowls. Plus, by making it at home, you have complete control over the ingredients, ensuring a delicious and hearty meal every time.

how to make Homemade Tonkotsu Ramen Broth

Ingredients :

• 3 lbs pork neck bones
• 2 lbs pork trotters
• 4 quarts water
• 10 whole garlic cloves
• 4 slices fresh ginger
• 6 scallions (3 chopped, 3 reserved for garnish)
• 1/4 cup soy sauce
• 2 tbsp miso paste

Directions :

1. Rinse the pork bones under cold water until they are clean.
2. In a large pot, boil the bones for about 10 minutes. After boiling, drain and rinse the bones again.
3. Place the cleaned bones back into the pot. Cover with fresh water and add garlic, ginger, and half of the chopped scallions.
4. Bring this mixture to a boil, then reduce the heat to a simmer.
5. Simmer uncovered for 12 hours, partially covered, allowing the flavors to develop fully.
6. After simmering, strain out the solids using a fine-mesh sieve and return the broth to low heat.
7. Stir in the soy sauce and miso paste until dissolved. You can adjust the seasoning if needed.
8. Serve the broth in bowls, garnished with the remaining scallions and any desired toppings.

how to serve Homemade Tonkotsu Ramen Broth

Once your broth is ready, you can serve it with a variety of ramen noodles and toppings. Popular options include sliced pork, a soft-boiled egg, nori (seaweed), and bean sprouts. Add your favorite garnishes to create a custom bowl that suits your taste.

how to store Homemade Tonkotsu Ramen Broth

To store the broth, let it cool completely, then transfer it to airtight containers. It can be kept in the refrigerator for up to 5 days or in the freezer for up to 3 months. When you’re ready to use it, simply reheat it on the stove.

tips to make Homemade Tonkotsu Ramen Broth

• Use a combination of pork neck bones and trotters for the best flavor and richness.
• Monitor the heat during simmering to avoid boiling. A gentle simmer is key to developing deep flavor.
• You can adjust the amount of garlic and ginger based on your preference for those flavors.

variation

You can experiment with the broth by adding different aromatics like leeks or mushrooms. Adjusting the types of soy sauce or adding different types of miso can also tweak the flavor profile to your liking.

FAQs

1. Can I use chicken bones instead of pork?
   Yes, you can use chicken bones for a lighter broth, but it will not have the same rich flavor as pork broth.

2. How do I know when the broth is done?
   The broth is done when it has a rich, milky color and a deep flavor. This usually takes about 12 hours of simmering.

3. What can I do if the broth is too salty?
   You can dilute the broth with a bit of water or add a few more vegetable scraps to simmer for a while to help balance the saltiness.

Homemade Tonkotsu Ramen Broth

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A rich and flavorful Tonkotsu ramen broth made from pork bones, garlic, and ginger, perfect for customizing your ramen bowls.

• Total Time: 750 minutes
• Yield: 8 servings 1x

Ingredients

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• 3 lbs pork neck bones
• 2 lbs pork trotters
• 4 quarts water
• 10 whole garlic cloves
• 4 slices fresh ginger
• 6 scallions (3 chopped, 3 reserved for garnish)
• 1/4 cup soy sauce
• 2 tbsp miso paste

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Instructions

1. Rinse the pork bones under cold water until clean.
2. In a large pot, boil the bones for about 10 minutes, then drain and rinse the bones again.
3. Place the cleaned bones back into the pot and cover with fresh water, adding garlic, ginger, and half of the chopped scallions.
4. Bring this mixture to a boil, then reduce to a simmer.
5. Simmer uncovered for 12 hours, partially covered, allowing flavors to develop.
6. Strain out the solids using a fine-mesh sieve and return the broth to low heat.
7. Stir in soy sauce and miso paste until dissolved, adjusting seasoning as needed.
8. Serve the broth in bowls, garnished with remaining scallions and your choice of toppings.

Notes

For best flavor, use a combination of pork neck bones and trotters. Monitor simmering heat for deep flavor development.

• Author: nevaeh-hall
• Prep Time: 30 minutes
• Cook Time: 720 minutes
• Category: Soup
• Method: Simmering
• Cuisine: Japanese
• Diet: Non-Vegetarian

Nutrition

• Serving Size: 1 bowl
• Calories: 450
• Sugar: 2g
• Sodium: 800mg
• Fat: 25g
• Saturated Fat: 10g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 25g
• Cholesterol: 110mg