Rich and Creamy Tonkotsu Ramen (with Noodle Recipe)

Ingredients

• 5 lb Pork Neck Bones (includes marrow and some meat for flavor)
• 2 lb Pork Trotters (gelatinous, adds body)
• 1 lb Pork Fatback (or pork belly, for richness)
• 5 L Water (for pressure cooking the broth)
• 30 g Kombu (Dried Seaweed) (adds oceanic umami)
• 30 g Bonito Flakes (smoked fish flavor)
• 30 g Dried Anchovies (salty, deep umami)
• 30 g Dried Shiitake Mushrooms (earthy umami)
• 500 g Light Soy Sauce (use dark soy for richer color if desired)
• 5 g Granulated Sugar (balances saltiness)
• 100 g Water (for tare)
• 3.5 lb Boneless Pork Shoulder (tied into a roast shape with kitchen twine)
• 30 ml Olive Oil (for searing the pork shoulder)
• 3 L Water (for braising)
• 30 g Fresh Ginger (sliced for braising liquid)
• 500 g Soy Sauce (adds salt and depth to braising liquid)
• 450 g Bread Flour (high‑protein flour for chewy noodles)
• 5 g Salt
• 120 g Baking Soda (will be baked into sodium carbonate (alkaline salt))
• 8 g Sodium Carbonate (Baked Soda) (alkaline component for ramen noodles)
• 160 g Water (for noodle dough) (cold water mixed with a pinch of yellow food coloring)
• 1 pcs Egg Yolks (Food Coloring) (tiny amount for bright yellow noodle color)
• 6 pcs Large Eggs (for soy‑marinated eggs)
• 100 g Mirin (50 g for marinating eggs, 50 g for aroma oil)
• 50 g Soy Sauce (for marinating eggs)
• 75 g Canola Oil (base for spicy aroma oil)
• 10 g Sesame Oil (adds nutty depth to aroma oil)
• 10 g Garlic (minced)
• 10 g Ginger (minced)
• 30 g Gochujang (Korean Chili Bean Paste) (spicy, umami base for aroma oil)
• 5 g Paprika
• 10 g Honey
• 20 g Scallions (thinly sliced for garnish)

Instructions

1. Make Alkaline Baking Soda (Sodium Carbonate)

   Spread 1 cup (≈120 g) of baking soda onto a parchment‑lined baking sheet and bake in a 225°F oven for 1 hour until it turns into a light‑gray powder. Let cool and store in an airtight container.

   Time: PT1H

   Temperature: 225°F

2. Initial Pork Bone Prep

   Place the pork neck bones, trotters, and fatback in a large stock pot, cover with cold water, and bring to a rapid boil. Once boiling, immediately pour off the water, rinse the bones under cold running water, and spray with cold water to remove scum.

   Time: PT5M

3. Pressure‑Cook the Broth

   Return the cleaned bones to the pressure cooker, add 5 L of fresh water, seal, and cook on high pressure for 1 hour 20 minutes. If you don’t have a pressure cooker, simmer gently for 4–5 hours instead.

   Time: PT1H20M

4. Reduce the Broth for Creaminess

   Transfer the pressure‑cooked broth to a large stock pot, bring to a vigorous boil, and continue boiling for 30 minutes to reduce volume by about 25‑30% and break fat globules into tiny droplets.

   Time: PT30M

5. Prepare the Tare (Flavor Base)

   Combine kombu, bonito flakes, dried anchovies, dried shiitake mushrooms, 500 g light soy sauce, 5 g sugar, and 100 g water in a saucepan. Bring to a gentle simmer (just below boiling, ~200 °F) and steep for 1 hour without a hard boil.

   Time: PT1H

   Temperature: 200°F

6. Tie and Sear the Pork Shoulder

   Wrap kitchen twine around the pork shoulder to form a tight, even roast shape. Heat 30 ml olive oil in a Dutch oven and sear the tied pork on all sides until golden brown.

   Time: PT10M

7. Braise the Chashu

   Add 3 L water, a 30 g sliced knob of ginger, and 500 g soy sauce to the Dutch oven with the seared pork. Bring to a simmer, lower heat, cover, and cook for 90 minutes until the meat is tender but still sliceable.

   Time: PT1H30M

8. Cool and Refrigerate Chashu

   Remove the pork from the braising liquid, let it cool in the liquid for 1 hour, then transfer to a zip‑lock bag, seal, and refrigerate overnight.

   Time: PT1H

9. Make Ramen Noodle Dough

   In a food processor, blend 450 g bread flour, 5 g salt, and 8 g baked soda. In a separate cup, mix 160 g cold water with a few drops of yellow food coloring. With the processor running, drizzle the colored water into the dry mix until a very dry, crumbly dough forms.

   Time: PT10M

10. Rest the Dough

    Cover the dough with plastic wrap and let it rest for 30 minutes at room temperature.

    Time: PT30M

11. Roll and Cut Noodles

    Divide the rested dough into four pieces. Flatten each piece with a rolling pin, then run through a pasta roller on the widest setting. Fold the sheet in half and run again; repeat, gradually decreasing the roller setting until a thin, elastic sheet is achieved (about setting 6). Cut the sheet into 12‑inch strips, dust both sides with flour, and set aside.

    Time: PT45M

12. Prepare Soy‑Marinated Eggs

    Bring a pot of water to a boil, lower to a gentle boil and cook 6 large eggs for exactly 7 minutes. Transfer to ice water, peel, and place in a zip‑lock bag with 50 g mirin, 50 g soy sauce, and 50 g water. Squeeze out air, seal, and marinate 4–24 hours.

    Time: PT7M

13. Make Spicy Aroma Oil

    Heat 75 g canola oil and 10 g sesame oil in a saucepan over medium heat. Add 10 g minced garlic and 10 g minced ginger; sauté until fragrant (~30 seconds). Stir in 30 g gochujang and 5 g paprika; fry 30 seconds. Add 50 g mirin and 10 g honey, mix, then blend with an immersion blender for 30 seconds.

    Time: PT5M

14. Combine Broth and Tare

    In a clean pot, mix 200 g of strained tare with 350 g of the reduced pork broth. Bring to a rapid boil to re‑emulsify the fat.

    Time: PT5M

15. Emulsify the Broth

    Using an immersion blender, blend the boiling broth for 10 seconds until a silky, milky texture forms.

    Time: PT1M

16. Cook Fresh Noodles

    Bring a pot of lightly salted water to a boil. Add the fresh ramen noodles and cook for 90 seconds until just tender (al dente). Drain and set aside.

    Time: PT2M

17. Assemble the Ramen Bowls

    Divide the hot broth among four bowls. Add two slices of warmed chashu pork, one marinated egg (halved), a handful of cooked noodles, a sprinkle of thinly sliced scallions, and a drizzle of the spicy aroma oil.

    Time: PT10M

Nutrition Facts

Calories

850

Protein

35 g

Carbohydrates

70 g

Fat

45 g

Fiber

3 g

Ingredient Substitutions

• Instead of Pork Neck Bones: Beef marrow bones
• Instead of Pork Trotters: Pork hocks
• Instead of Pork Fatback: Pork belly
• Instead of Kombu (Dried Seaweed): Wakame
• Instead of Bonito Flakes: Dried fish stock
• Instead of Dried Anchovies: Anchovy paste
• Instead of Dried Shiitake Mushrooms: Fresh shiitake, rehydrated
• Instead of Light Soy Sauce: Tamari
• Instead of Granulated Sugar: Honey (adjust amount)
• Instead of Boneless Pork Shoulder: Pork butt
• Instead of Olive Oil: Vegetable oil
• Instead of Fresh Ginger: Ground ginger (less aromatic)
• Instead of Soy Sauce: Tamari
• Instead of Bread Flour: All‑purpose flour (less chew)
• Instead of Sodium Carbonate (Baked Soda): Kansui (if available)
• Instead of Egg Yolks (Food Coloring): Turmeric pinch
• Instead of Large Eggs: Quail eggs (smaller)
• Instead of Mirin: Sweet rice wine
• Instead of Canola Oil: Vegetable oil
• Instead of Sesame Oil: Toasted sesame oil
• Instead of Garlic: Garlic paste
• Instead of Ginger: Ground ginger (less texture)
• Instead of Gochujang (Korean Chili Bean Paste): Doubanjiang (Chinese chili bean paste)
• Instead of Paprika: Smoked paprika
• Instead of Honey: Maple syrup
• Instead of Scallions: Green onions

Equipment Needed

• Large Stock Pot
• Pressure Cooker
• Saucepan
• Dutch Oven
• Kitchen Twine
• Tongs
• Cutting Board
• Chef's Knife
• Food Processor
• Stand Mixer
• Pasta Roller
• Fine Mesh Sieve
• Immersion Blender
• Oven
• Baking Sheet
• Parchment Paper
• Microplane
• Zip‑Lock Bag

Critical Steps — Do Not Skip

• Baking baking soda to create sodium carbonate (alkaline salt)
• Pressure‑cooking the pork bones for deep, creamy broth
• Emulsifying the final broth with an immersion blender
• Tying the pork shoulder tightly for even chashu texture
• Rolling and cutting the alkaline noodle dough to the correct thickness

Chef Tips from the Video

• Baking the soda transforms it into sodium carbonate, which gives ramen noodles their characteristic yellow hue and firm bite.
• Tie the pork shoulder tightly; the tension helps the meat stay compact and slice neatly.
• After the broth reduction, let it cool slightly before straining to avoid losing the emulsified fat.
• If you lack a pasta roller, use a rolling pin and a sharp knife; the texture will be slightly rustic but still delicious.

Troubleshooting

Storage

Refrigerator: Broth and tare can be stored separately in airtight containers for up to 3 days. Chashu pork and marinated eggs keep 3‑4 days.

Freezer: Broth freezes well for up to 2 months; thaw slowly before use.

Room temperature: Noodles should be kept refrigerated; do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Make the pork bone broth a day ahead; it develops deeper flavor after resting.
• Marinate the eggs for at least 4 hours, up to 24 hours for stronger taste.
• The alkaline baked soda can be prepared in bulk and stored for up to a year.

Frequently Asked Questions