Traditional Tonkotsu Ramen with 12-Hour Pork Bone Broth

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A deeply authentic Japanese ramen featuring a rich, cloudy broth made from simmering pork bones for 12 hours, topped with perfectly cooked chashu pork and fresh greens. This japanese-inspired soups ready in about 735 minutes pairs pork knuckle bones, cut into 1-inch cubes pork belly, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 780 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.

★ 4.4 (8 ratings) Prep: 15 min Cook: 720 min Serves 4 Japanese cuisine 780 cal/serving
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Ingredients

Instructions

  1. Step 1: Place pork bones and pork belly in a large stockpot with water, ginger, and garlic. Bring to a gentle simmer over medium heat, skimming off any foam that rises to the surface for the first 30 minutes.
  2. Step 2: Reduce heat to low, cover, and simmer for 12 hours, skimming occasionally. After 10 hours, add soy sauce, mirin, and sesame oil. Continue simmering until broth is thick and milky (about 12 hours total).
  3. Step 3: Strain broth through a fine-mesh sieve into a clean pot, discarding solids. Season with additional soy sauce if needed (it should taste deeply savory, not salty).
  4. Step 4: Cook ramen noodles in boiling water for 3 minutes until al dente; drain and rinse under cold water to prevent overcooking. Divide noodles between bowls.
  5. Step 5: Pour hot broth over noodles, then top with 2 pork belly cubes, a soft-boiled egg (halved), blanched bok choy, green onions, and sesame seeds. Serve immediately while broth is steaming hot.

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Frequently asked questions

How long does Traditional Tonkotsu Ramen with 12-Hour Pork Bone Broth take to make?

Total time is about 735 minutes (15 min prep + 720 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 Traditional Tonkotsu Ramen with 12-Hour Pork Bone 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 pork knuckle bones from drying out.

Can I substitute ingredients in Traditional Tonkotsu Ramen with 12-Hour Pork Bone 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 Traditional Tonkotsu Ramen with 12-Hour Pork Bone 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 Traditional Tonkotsu Ramen with 12-Hour Pork Bone Broth?

Japanese soups 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.

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