Tonkotsu ramen is a beloved variety of Japanese ramen known for its rich, creamy, and deeply savory broth. Originating from Fukuoka on the island of Kyushu, this ramen features a pork bone-based broth that is simmered for hours until it becomes opaque and velvety.
The result is a comforting bowl of ramen with a full-bodied flavor and a luxurious texture. The creamy broth, combined with thin, firm noodles and a variety of traditional toppings, makes tonkotsu ramen a favorite among ramen enthusiasts for its indulgent and satisfying experience.
Tonkotsu Ramen
Broth
The broth of tonkotsu ramen is its defining feature. Made by simmering pork bones, fat, and collagen over high heat for extended periods, the broth becomes rich, milky, and incredibly flavorful.
The slow cooking process breaks down the collagen and marrow in the bones, resulting in a thick, creamy consistency. The broth is often seasoned with garlic, ginger, and soy sauce, enhancing its savory depth. The creamy texture and umami-packed flavor make the broth irresistibly hearty and satisfying.
Tonkotsu Ramen
Noodles
Tonkotsu ramen typically uses thin, straight noodles that are firm to the bite. These noodles are specifically chosen to complement the thick, creamy broth. Their slender shape allows them to absorb the broth’s intense flavors without becoming overly soft.
The firm texture of the noodles provides a pleasant contrast to the smooth, rich broth, ensuring a balanced and enjoyable eating experience. Cooking the noodles to an al dente firmness helps maintain their structure in the hot broth.
Tonkotsu Ramen
Toppings
Common toppings for tonkotsu ramen include tender slices of chashu (braised pork belly), which add a rich, savory element to the dish. Kikurage (wood ear mushrooms) provide a subtle earthy flavor and a pleasant crunch. Negi (green onions) and pickled ginger offer fresh, sharp contrasts that balance the richness of the broth. A soft-boiled egg (ajitsuke tamago) with a creamy, slightly runny yolk enhances the overall richness. Nori (seaweed) adds a touch of umami and a different texture, making each bowl of tonkotsu ramen a well-rounded and flavorful meal.
A brief history of Tonkotsu Ramen
Did you know?…
A Happy Accident
Tonkotsu ramen actually started out as kind of an accident in Kurume, Fukuoka Prefecture, back in the late 1940s. The story goes that a ramen shop owner named Shigeru Futaba was trying to make a pork bone soup, but he left the pot boiling too long. Normally, pork bone broth would be simmered gently, but this over-boil caused the bones and collagen to break down way more than intended, turning the soup cloudy, creamy, and rich. Instead of tossing it out, he served it anyway—and customers loved it!
Tonkotsu ramen originated in Fukuoka, Kyushu, in the 1940s. It was created to provide a quick, nourishing meal for laborers and workers in the bustling city. The rich, pork-based broth was a departure from the lighter broths of other ramen types, offering a more filling and hearty option.
Over the decades, tonkotsu ramen gained popularity beyond Kyushu, spreading throughout Japan and eventually to international audiences. Its unique, creamy broth and indulgent flavor profile set it apart from other ramen varieties, making it a favorite among many. Today, tonkotsu ramen is celebrated for its rich history and its ability to deliver a deeply satisfying, comforting meal.
Tonkotsu Ramen recipe
Ingredients For the Broth:
- 4 pounds pork bones
- 1 onion, halved
- 5 cloves garlic, smashed
- 1-inch piece ginger, sliced
- 1/4 cup soy sauce
- 2 tablespoons mirin
- 1 tablespoon sake
- Salt to taste
Ingredients For the Toppings:
- 4 slices chashu (braised pork belly)
- 4 soft-boiled eggs (ajitsuke tamago)
- 1/2 cup kikurage (wood ear mushrooms), soaked and sliced
- 2 green onions (negi), chopped
- 1 sheet nori (seaweed), cut into strips
- Pickled ginger (beni shoga)
For the Noodles:
- 4 servings of fresh or dried ramen noodles
Instructions:
Prepare the Broth:
- In a large pot, bring pork bones to a boil, then drain and rinse to remove impurities.
- Fill the pot with fresh water, add pork bones, onion, garlic, and ginger, and bring to a boil.
- Reduce heat and simmer for 10-12 hours, occasionally skimming off any scum.
- Strain the broth to remove solids, then return to the pot.
- Add soy sauce, mirin, sake, and salt to taste. Simmer for another 30 minutes.
Prepare the Noodles:
- Cook the ramen noodles according to the package instructions.
- Drain and set aside.
Prepare the Toppings:
- Slice the chashu and prepare the soft-boiled eggs.
- Soak and slice the kikurage mushrooms.
- Chop the green onions and cut the nori into strips.
Assemble the Ramen:
- Divide the cooked noodles among four bowls.
- Pour the hot tonkotsu broth over the noodles.
- Top each bowl with slices of chashu, a halved soft-boiled egg, kikurage mushrooms, chopped green onions, nori strips, and pickled ginger.
Serve the ramen hot and enjoy!
