Hakata-Style Tonkotsu Ramen with Pork Bone Broth

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 japanese-inspired asian 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.

★ 4.1 (15 ratings) Prep: 120 min Cook: 540 min Serves 4 Japanese cuisine 820 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

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.

Frequently asked questions

How long does Hakata-Style Tonkotsu Ramen with Pork Bone Broth take to make?

Total time is about 660 minutes (120 min prep + 540 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 Hakata-Style Tonkotsu Ramen with Pork Bone 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 Hakata-Style Tonkotsu Ramen with Pork Bone 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 Hakata-Style Tonkotsu Ramen with Pork Bone 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 Hakata-Style Tonkotsu Ramen with Pork Bone 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

Related recipes