Deep-Simmered Tonkotsu Ramen with House-Made Broth
A true Japanese ramen experience featuring a rich, collagen-packed pork bone broth simmered for 18 hours, served with springy noodles and delicate chashu pork. This japanese-inspired asian ready in about 840 minutes pairs pork bones, water, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 cups pork bones
- 4 cups water
- 4 minced garlic cloves
- 2 tablespoons ginger slices
- 5 dried shiitake mushrooms
- 3 tablespoons soy sauce
- 2 tablespoons mirin
- 12 ounces ramen noodles
- 8 ounces pork belly
- 1 teaspoon sesame oil
- 4 thinly sliced green onions
Instructions
- Step 1: Place 8 cups pork bones and 4 cups water in a large stockpot, bring to a gentle simmer over medium-low heat, skimming foam every 30 minutes for 18 hours until reduced to 4 cups.
- Step 2: After 18 hours, strain broth through a fine-mesh sieve, discarding solids. Return broth to pot and add 4 minced garlic cloves, 2 tablespoons ginger, and 5 dried shiitake mushrooms. Simmer uncovered for 30 minutes, then stir in 3 tablespoons soy sauce and 2 tablespoons mirin.
- Step 3: Simultaneously, season 8 ounces pork belly with salt and pepper, then sear in a skillet over medium-high heat for 4 minutes per side until golden. Slice thinly. Cook 12 ounces ramen noodles in boiling salted water for 2 minutes, then drain and rinse under cold water.
- Step 4: Divide noodles into bowls, ladle hot broth over top, arrange pork belly slices, drizzle with 1 teaspoon sesame oil, and garnish with 4 sliced green onions. Serve immediately while broth is piping hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Deep-Simmered Tonkotsu Ramen with House-Made Broth take to make?
Total time is about 840 minutes (120 min prep + 720 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Deep-Simmered Tonkotsu Ramen with House-Made Broth?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pork bones from drying out.
Can I substitute ingredients in Deep-Simmered Tonkotsu Ramen with House-Made Broth?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Deep-Simmered Tonkotsu Ramen with House-Made Broth for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Deep-Simmered Tonkotsu Ramen with House-Made Broth?
Japanese asian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
