Hokkaido-Style Tonkotsu Ramen with Char Siu

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

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 developed and reviewed.

A deeply authentic Hokkaido ramen featuring a rich, bone-in pork broth simmered for 24 hours, topped with tender char siu and spring onions. This Asian recipe, ready in about 1 day 4h, pairs pork bones, pork belly, shio ramen base 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: 1440 min Cook: 240 min Serves 4 Japanese cuisine 820 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

2.5 kg pork bones
300 g pork belly
10 g shio ramen base
4 cloves garlic
10 g ginger
6 stems spring onions
60 ml soy sauce
30 ml mirin
15 ml sesame oil
200 g ramen noodles
150 g char siu
100 g boiled spinach

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Place pork bones in a large pot, cover with cold water, and bring to a gentle simmer over low heat for 1 hour to remove impurities; discard water and rinse bones thoroughly.
Step 2: Return bones to pot, add 4 liters of fresh water, garlic, ginger, and 2 spring onions; simmer uncovered for 24 hours, skimming foam every 30 minutes until broth reduces by 30% and appears opaque.
Step 3: Strain broth through a fine-mesh sieve into a clean pot, discard solids, and return to low heat; add pork belly, soy sauce, mirin, and sesame oil, then simmer for 2 hours until pork is fork-tender.
Step 4: Cook ramen noodles in boiling salted water for 3 minutes, drain, and rinse under cold water; divide into bowls.
Step 5: Ladle hot broth over noodles, top with sliced char siu, spinach, and sliced spring onions; serve immediately with extra chili oil on the side.