Tonkotsu-Inspired Pork Ramen Broth with Soft-Boiled Egg

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Creamy, rich pork ramen broth simmered for hours, served with tender noodles, a soy-marinated soft-boiled egg, and fresh scallions. This Japanese recipe, ready in about 410 minutes, pairs pork bones, water, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 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
• 12 cups water
• 6, smashed garlic cloves
• 2-inch piece, sliced ginger
• 4 stalks, chopped green onions
• 1/4 cup soy sauce
• 2 tbsp mirin
• 4 servings dried ramen noodles
• 4 large eggs
• to taste salt
• 1 tbsp vegetable oil

Instructions

1. Step 1: Rinse 2 lbs pork bones under cold water, then blanch them in a large pot of boiling water for 10 minutes. Drain and rinse bones to remove impurities.
2. Step 2: In a clean large stockpot, add the blanched pork bones and 12 cups fresh water. Bring to a vigorous boil over high heat, then reduce to a low simmer.
3. Step 3: Add 6 smashed garlic cloves, 2-inch sliced ginger, and 4 chopped green onions to the pot. Simmer uncovered for at least 6 hours, occasionally skimming off any scum to keep broth clear and creamy.
4. Step 4: Meanwhile, bring a small pot of water to boil. Gently add 4 large eggs and boil for exactly 7 minutes for soft yolks. Transfer eggs to ice water, peel, then marinate in a mixture of 1/4 cup soy sauce and 2 tbsp mirin for at least 1 hour.
5. Step 5: Strain the broth into a clean pot, discard solids, and season with salt to taste.
6. Step 6: Cook 4 servings dried ramen noodles according to package instructions, drain.
7. Step 7: Divide noodles into bowls, ladle hot broth over them, top each bowl with a soy-marinated soft-boiled egg halved, and drizzle 1 tbsp vegetable oil for gloss and richness.