Tokyo-Style Ramen with Tonkotsu Broth
A rich, creamy ramen soup made with pork bone broth, soft-boiled eggs, and springy wheat noodles. This japanese-inspired asian ready in about 510 minutes pairs ramen noodles, pork bones, chashu pork for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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
- 400 g ramen noodles
- 1 kg pork bones
- 300 g chashu pork
- 4 soft-boiled eggs
- 100 g menma (celery noodles)
- 4 stalks, sliced green onions
- 3 tbsp mirin
- 2 tbsp soy sauce
- 1 tbsp sugar
Instructions
- Step 1: For the broth: Place 1 kg pork bones in a large pot, cover with water, and bring to a boil. Skim foam, then add 3 tbsp mirin, 2 tbsp soy sauce, and 1 tbsp sugar. Simmer 4-6 hours until broth is cloudy and gelatinous, skimming occasionally.
- Step 2: While broth simmers, prepare chashu: In a skillet, cook 300 g thinly sliced chashu pork with 1 tbsp soy sauce and 1 tbsp mirin over medium heat until glazed and caramelized, 8-10 minutes.
- Step 3: Cook 400 g ramen noodles according to package instructions, then drain. Divide noodles between 4 bowls. Top with 75 g chashu, 25 g menma, 2 slices green onion, and 1 soft-boiled egg.
- Step 4: Pour 1 cup tonkotsu broth into each bowl, then garnish with additional green onions and a drizzle of broth. Serve immediately while hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tokyo-Style Ramen with Tonkotsu Broth take to make?
Total time is about 510 minutes (30 min prep + 480 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 Tokyo-Style Ramen with Tonkotsu 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 ramen noodles from drying out.
Can I substitute ingredients in Tokyo-Style Ramen with Tonkotsu 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 Tokyo-Style Ramen with Tonkotsu 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 Tokyo-Style Ramen with Tonkotsu 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
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
