Slow-Simmered Tonkotsu Ramen Broth

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A deeply flavorful pork bone broth simmered for 18 hours to achieve authentic creamy texture, served with hand-pulled noodles and tender chashu. This japanese-inspired asian ready in about 740 minutes pairs pork bones, large, finely diced onion, medium, thinly sliced carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 720 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 lbs pork bones
• 1 large, finely diced onion
• 1 medium, thinly sliced carrot
• 2 stalks, chopped celery
• 1-inch piece, sliced ginger
• 3 cloves, smashed garlic
• 8 cups water
• 3 tbsp soy sauce
• 2 tbsp sake
• 8 oz, thinly sliced pork belly
• 12 oz fresh ramen noodles
• 2, shelled soft-boiled eggs
• 3 stalks, thinly sliced green onions

Instructions

1. Step 1: Place 2 lbs pork bones in a large stockpot with 8 cups water, 1 finely diced onion, 1 sliced carrot, 2 chopped celery stalks, 1-inch sliced ginger, and 3 smashed garlic cloves. Bring to a gentle simmer over medium-low heat, skimming foam from the surface for the first 30 minutes.
2. Step 2: Reduce heat to low, cover partially, and simmer for 18 hours, adding more water if needed to keep bones submerged — the broth should turn opaque and creamy after 12 hours.
3. Step 3: Strain broth through a fine-mesh sieve into a clean pot, discarding solids. Return to low heat, add 3 tbsp soy sauce and 2 tbsp sake, and simmer uncovered for 30 minutes to meld flavors.
4. Step 4: While broth simmers, sear 8 oz sliced pork belly in a dry skillet over medium-high heat for 4-5 minutes until golden and crispy on edges.
5. Step 5: Cook 12 oz fresh ramen noodles in boiling salted water for 2 minutes, then drain. Divide noodles between bowls, top with seared pork belly, soft-boiled eggs, and sliced green onions, and pour hot broth over all until fully covered.