Tokyo-Style Ramen with Tonkotsu Broth

By AislePrompt Editorial · Published 2026-03-27 · Updated 2026-03-27

A rich, creamy ramen soup made with pork bone broth, soft-boiled eggs, and springy wheat noodles. This Asian recipe, 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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.