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EASY Real Tonkotsu Ramen Recipe!
You guys waited long enough!! It’s finally here, my EASY. REAL. Tonkotsu Ramen recipe!
Today, I will share a ramen recipe that will change not only your life but the ramen world… This easy tonkotsu recipe is that special!!
Tonkotsu is a type of ramen noodles, originated in f*ckuoka, Japan. Tonkotsu means “pig bone” so you can guess what’s the base of the ramen. Tonkotsu is known for its own special rich, creamy white broth that is packed with flavors.
I have many different ramen recipes and every recipe I shared how to make tare (sauce for ramen) to goes with it. I’ve showed you shoyu tare, miso tare and shio tare. So check out down below my previous ramen recipes for more inspirations!
I’m SO excited to share this recipe, so let’s jump into it!!
You won’t believe how easy and quick it is but there’s no missing flavor, taste or texture. Trust me, if you make this recipe once, you won’t be able to stop making this ramen!!
Let’s get started!
The first step might scare you but this is the top secret of this easy tonkotsu ramen recipe. You must trust me and follow every single step and ingredients for this recipe for the REAL Tonkotsu ramen’s taste & texture.
Place 3 to 4 oz pork fat in a medium pot with enough water to cover pork. Bring it to boil over medium high then cook pork belly 5 to 7 minutes or until fully cooked.
Pork fat & collagen are the key ingredients for the rich creamy broth. But the traditional way of making tonkotsu broth will take a day if it’s not days. Cook a small amount of pork fat and blend with broth will make tonkotsu broth possible in 10 minutes. Actually some ramen restaurants do this technique plus in their pork bone broth.
We fully cook the pork fat because it will be so much easier to blend into soup in a blender.
Cut the pork fat into small chunks and place in a blender. Add 2 cups chicken stock and blend high speed until smooth, about 1 to 2 minutes. There shouldn’t be chunks of pork.
Pour the pork fat and chicken stock mixture back to now-empty-pot (rinse the pot quickly then use).
Do you see how milky and creamy this broth already is?! Adding fat and whipping/blending like this will promise you the rich creamy tonkotsu broth. It’s like magic! 🔮
Now, add in 2 cups dashi stock (you can substitute with chicken stock) and 2 cups unsweetened soy milk. Stir and bring it to simmer over medium heat.
Also, bring another pot of water to boil to cook our noodles and toppings.
Meanwhile, let’s prepare ramen toppings.
Chop 1 green onion per serving. Slice a few black fungus into long thin strips. Prepare 1 to 2 slices (per serving) of chashu by searing on a dry pan over high heat, torch or high broil for 3 to 5 minutes.
When the water is boiling, blanch handful bean sprouts for 1 minute then remove from the water. Drain well and set aside. Next, blanch the black fungus for 1 minutes then remove from the water. Drain well and set aside. Finally, start cooking ramen noodles. Fresh or frozen one will take only 2 minutes. Instant ramen noodles will take 3 to 4 minutes.
While noodles are cooking, add 3 to 4 tbsp tsuyu (Japanese soup base sauce) or chashu tare in a serving bowl. Carefully, pour 1 1/2 cup of broth we made earlier. Mix well. Drain cooked noodles well and add to bowl. Stir noodles to coat evenly with broth and arrange.
Arrange toppings on top of noodles – beansprouts, black fungus, green onions, chashu and ramen egg. Lastly, to your taste, grate in a clove of garlic. This sharp spicy garlic will perfectly balance this thick rich broth.
Enjoy!
EASY Real Tonkotsu Ramen
- Author: Seonkyoung Longest
- Total Time: 20 minutes
- Yield: 4 1x
Ingredients
Scale
For the Broth (make 4 servings)
- 3 to 4 oz pork fat
- 2 cups chicken stock
- 2 cups dashi stock (you can substitute with chicken stock)
- 2 cups unsweetened soy milk, unsweetened cashew or unsweetened oat milk
For a Bowl of Ramen
- 1 portion fresh frozen or instant ramen noodles (for tonkotsu, I recommend thin noodles)
- 3 to 4 tbsp tsuyu(Japanese soup base sauce) or chashu tare
- 1 green onion, chopped
- Handful beansprouts
- Handful black fungus
- 1 to 2 slices of chashu
- 1/2 to 1 ramen egg
- 1 clove garlic, optional
Instructions
- Place pork fat in a medium pot with enough water to cover pork. Bring it to boil over medium high then cook pork belly 5 to 7 minutes or until fully cooked. Cut pork fat into small chunks and place in a blender. Add chicken stock and blend high speed until smooth, about 1 to 2 minutes. Pour pork fat and chicken stock mixture back to now-empty-pot (rinse pot quickly then use) then add in dashi stock and unsweetened soy milk. Stir and bring it to simmer over medium heat.Also, bring another pot of water to boil to cook noodles and toppings.
- Meanwhile, let’s prepare ramen toppings.
Chop green onion. Slice black fungus into long thin strips. Prepare chashu by searing on a dry pan over high heat, torch or high broil for 3 to 5 minutes. - When water is boiling, blanch bean sprouts for 1 minute then remove from water. Drain well and set aside. Next, blanch black fungus for 1 minutes then remove from water. Drain well and set aside. Finally, start cooking noodles. Fresh or frozen one will take only 2 minutes. Instant ramen noodles will take 3 to 4 minutes.
- While noodles are cooking, add tsuyu or chashu tare in a serving bowl. Carefully, pour 1 1/2 cup of broth we made earlier. Mix well. Drain cooked noodles well and add to bowl. Stir noodles to coat evenly with broth and arrange.Arrange toppings on top of noodles – beansprouts, black fungus, green onions, chashu and ramen egg. Lastly, to your taste, grate in a clove of garlic. This sharp spicy garlic will perfectly balance this thick rich broth. Enjoy!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
