Tonkotsu Ramen

1 pork hock or pork leg bone
500g pork belly, on the bone if possible
2 large onions, roughly sliced
1 whole bulb garlic, lightly crushed
4-5 dried or fresh shiitake mushrooms
1.5-2 litres chicken stock
4 portions fresh ramen noodles
2 spring onions, sliced
Enoki mushrooms (optional)

The Miso Tare
2 tablespoons white miso paste
2 tablespoons sake
2 tablespoons mirin

The Egg Marinade
3 tablespoons Japanese soy sauce
2 tablespoons mirin
2 tablespoons sake
1 teaspoon honey
1 spring onion, roughly chopped

To Serve
2 soft boiled eggs
Sliced braised pork belly
Spring onion greens

PREPARATION

COOKING

1. Place the pork hock and pork belly into a large saucepan, cover with boiling water and bring to a boil. Simmer for about 5 minutes to remove impurities. Remove the pork, rinse under cold water and clean the pot.
2. In the clean pot, sweat the sliced onions over medium heat until softened and lightly browned to deepen the flavour of the broth.
3. Add the garlic and place the blanched pork hock and pork belly on top of the onions.
4. Add the shiitake mushrooms and pour over the chicken stock until the pork is fully submerged.
5. Bring the stock to a strong rolling boil and maintain this boil for several hours, topping up with water if needed. This vigorous boil helps create the cloudy, creamy tonkotsu broth.
6. Meanwhile boil eggs in the stock for about 7 minutes, then transfer to cold water and peel.
7. Mix soy sauce, mirin, sake and honey in a bowl with chopped spring onion and marinate the eggs while the broth continues to cook.
8. After about 6 hours the pork should be extremely tender. Remove the pork belly and brush or glaze it briefly with the egg marinade in a hot pan to caramelise lightly.
9. Cook the ramen noodles in boiling water for about 2 minutes until just tender.
10. Place a spoonful of miso tare into each serving bowl, then add hot pork broth and stir to combine.
11. Add the cooked noodles and arrange sliced pork belly, marinated egg halves and mushrooms on top.
12. Finish with sliced spring onions and serve immediately.

School of Wok Tips

• A rolling boil is key for tonkotsu broth — it emulsifies the fat and collagen to create the signature creamy texture.
• Blanching the pork first removes impurities and keeps the broth cleaner in flavour.
• Marinate the eggs as long as possible for deeper flavour and colour.
• Keep topping up the stock with water so the bones remain fully submerged during the long cooking time.

FAQs

What makes tonkotsu ramen broth cloudy?
The broth becomes cloudy because pork bones are boiled vigorously for hours, emulsifying fat and collagen into the liquid.

Can I cook tonkotsu broth faster?
Yes. A pressure cooker can reduce the cooking time significantly, though traditional methods rely on long boiling for maximum flavour.

What noodles are best for tonkotsu ramen?
Fresh ramen noodles with a slightly firm texture are ideal because they hold up well in the rich broth.