Hakata-Style Tonkotsu Ramen with Pork Bone Broth

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A deeply flavorful ramen featuring a rich, creamy broth made from 12-hour-simmered pork bones, served with springy wheat noodles and tender chashu pork. This Asian recipe, ready in about 660 minutes, pairs pork bones, water, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 820 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.

Prep: 120 min Cook: 540 min Serves 4 Japanese cuisine 820 cal/serving
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Ingredients

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Instructions

  1. Step 1: Place pork bones in a large stockpot, cover with 2 liters water, and bring to a gentle simmer over medium-low heat. Skim off any foam that rises to the surface for the first 30 minutes.
  2. Step 2: Add 6 minced garlic cloves and 100 g thinly sliced ginger. Reduce heat to low, cover, and simmer uncovered for 8 hours, skimming fat occasionally until the broth turns opaque and milky.
  3. Step 3: Strain broth through a fine-mesh sieve into a clean pot, discarding solids. Return to low heat and add 120 ml soy sauce and 80 ml mirin, stirring until dissolved.
  4. Step 4: Simmer pork belly in a separate pot for 1.5 hours until tender, then slice thinly against the grain. Simmer ramen noodles in boiling water for 2 minutes, drain, and rinse under cold water.
  5. Step 5: Divide noodles between bowls, top with 4 slices chashu pork, 1 bamboo shoot slice, and 1 soft-boiled egg per bowl. Ladle hot broth over all until just covering, garnish with 1 finely sliced green onion per serving.

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