Slow-Simmered Tonkotsu Ramen with Chashu Pork

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

A rich and creamy pork bone broth ramen topped with tender braised chashu pork, soft boiled egg, and fresh in-house noodles. This Japanese-inspired noodle recipe, ready in about 810 minutes, pairs pork bones, water, ginger, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 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

• 3 lbs pork bones
• 5 liters water
• 2 inches ginger, sliced
• 4 stalks green onions, chopped
• 6 garlic cloves, smashed
• 1/2 cup soy sauce
• 1/4 cup mirin
• 1/4 cup sake
• 2 tbsp sugar
• 1 lb pork belly, rolled and tied
• 4 dried shiitake mushrooms
• 400 g ramen noodles (fresh if possible)
• 4 soft boiled eggs
• 4 nori sheets
• 1 cup bean sprouts
• 2 stalks green onions, thinly sliced

Instructions

1. Step 1: Place 3 lbs pork bones in a large stockpot and cover with 5 liters cold water. Bring to a boil and cook for 10 minutes, then drain and rinse bones to remove impurities.
2. Step 2: Refill the pot with 5 liters fresh water, add the cleaned pork bones, 2 inches sliced ginger, 4 chopped green onions, 6 smashed garlic cloves, and 4 dried shiitake mushrooms. Bring to a boil, then reduce to a gentle simmer, uncovered, for 12 hours, skimming foam occasionally.
3. Step 3: After 12 hours, strain the broth through a fine mesh sieve into a clean pot and keep warm.
4. Step 4: In a separate saucepan, combine 1/2 cup soy sauce, 1/4 cup mirin, 1/4 cup sake, and 2 tbsp sugar. Bring to a simmer until sugar dissolves; add the 1 lb rolled pork belly and braise covered on low heat for 2 hours until tender.
5. Step 5: Remove pork belly from braising liquid, let cool slightly, then slice into 1/4-inch thick pieces.
6. Step 6: Bring a large pot of water to a boil; cook 400 g ramen noodles for 2-3 minutes until just tender, then drain.
7. Step 7: To assemble, divide noodles into 4 bowls. Ladle hot broth over noodles, then top each with sliced chashu pork, 1 soft boiled egg halved, 1/4 cup bean sprouts, a sheet of nori, and 1/2 stalk thinly sliced green onion.