Homemade Pork Bone Ramen Broth (Tonkotsu Style)

Ingredients

• 2 lb Pork Neck Bones (cut into 2‑inch pieces)
• 1 lb Pig's Feet (cleaned and halved)
• 12 cups Water (cold for soaking, plus extra for cooking)
• 0.5 head Cabbage (roughly chopped)
• 1 large Onion (quartered)
• 5 cloves Garlic (smashed)
• 5 pieces Dried Shiitake Mushrooms (whole, rehydrated in hot water for 20 min then added)
• 1 piece Kombu (Dried Kelp) (10 cm length, wiped lightly with damp cloth)
• 0.25 cup Bonito Flakes (Katsuobushi) (lightly toasted before adding)
• 0.25 cup Soy Sauce (regular or low‑sodium)
• 1 tsp Salt (adjust to taste after final strain)

Instructions

1. Prepare Bones

   Rinse pork neck bones and pig's feet under cold water. Place them in a large pot, cover with cold water, bring to a rapid boil for 5 minutes, then drain and discard the water to remove impurities.

   Time: PT15M

2. Cold Soak Overnight

   Return cleaned bones to the pot, add 12 cups of cold water, and let them soak in the refrigerator overnight (at least 12 hours). This hydrates the collagen and helps develop a richer broth.

   Time: PT12H

   Temperature: 4°C

3. Start Long Simmer

   After soaking, bring the pot to a boil over high heat, then immediately reduce to a low simmer. Simmer gently for 5 hours, partially covering the pot. Skim any foam that rises to the surface every 30 minutes.

   Time: PT5H15M

   Temperature: low simmer

4. Add Aromatics

   With about 1 hour of simmer time remaining, add the chopped cabbage, quartered onion, and smashed garlic cloves to the pot. Continue simmering for the final hour.

   Time: PT1H

   Temperature: low simmer

5. First Strain

   When the 6‑hour simmer is complete, remove the pot from heat. Using a ladle, discard the solids, then pour the broth through a cheesecloth‑lined strainer into a clean container.

   Time: PT15M

6. Second Flavor Layer

   Return the strained broth to the clean stockpot. Add the rehydrated shiitake mushrooms, kombu, toasted bonito flakes, soy sauce, and an additional 4 cups of water. Bring to a gentle boil, then reduce to a low simmer for 1 hour.

   Time: PT1H15M

   Temperature: low simmer

7. Final Strain and Season

   After the second hour, strain the broth again through a fresh cheesecloth to remove mushrooms, kombu, and bonito flakes. Taste and adjust seasoning with salt if needed. The broth is now ready as a ramen base.

   Time: PT15M

Nutrition Facts

Calories

210

Protein

15 g

Carbohydrates

5 g

Fat

8 g

Fiber

1 g