Hokkaido-Style Tonkotsu Ramen with Char Siu
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-inspired asian ready in about 1680 minutes 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Hokkaido-Style Tonkotsu Ramen with Char Siu take to make?
Total time is about 1680 minutes (1440 min prep + 240 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 Hokkaido-Style Tonkotsu Ramen with Char Siu?
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 Hokkaido-Style Tonkotsu Ramen with Char Siu?
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 Hokkaido-Style Tonkotsu Ramen with Char Siu 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 Hokkaido-Style Tonkotsu Ramen with Char Siu?
Asian 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
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
- ★★☆☆☆
Didn't come together the way I expected. Flavors were flat.
