Tonkotsu Ramen Broth

Ingredients

• 2 lb Pork Femur Bones (cut into 2‑3 inch pieces)
• 1.5 lb Pork Knuckle (Hock) (cleaned)
• 1.5 lb Pork Neck Bones (cleaned)
• 12 cups Water (cold, preferably filtered)
• 2 slices Ginger (peeled)
• 2 Garlic Cloves (smashed)
• 2 stalks Green Onions (cut into 2‑inch pieces)

Instructions

1. Prepare and Blanch Bones

   Rinse all pork bones under cold running water. Place them in the stockpot, cover with cold water, and bring to a rolling boil. Boil for 5 minutes, then discard the water and skim off any foam or impurities.

   Time: PT15M

2. Add Fresh Water and Aromatics

   Return the cleaned bones to the pot. Add 12 cups of cold water, ginger slices, smashed garlic, and green onion pieces.

   Time: PT5M

3. Simmer the Broth

   Bring the pot to a gentle boil, then immediately reduce to a low simmer. Partially cover the pot and let it simmer for 8‑10 hours, skimming any foam that rises to the surface every hour.

   Time: PT10H

4. Strain the Broth

   After the long simmer, carefully remove the bones with tongs. Pour the broth through a fine mesh strainer into a clean pot or large bowl, pressing the solids to extract remaining liquid.

   Time: PT15M

5. Cool and Store

   Allow the broth to cool to room temperature, then refrigerate. Once chilled, a solid layer of fat will form on top; skim it off if a leaner broth is desired.

   Time: PT30M

Nutrition Facts

Calories

150

Protein

10g

Carbohydrates

0g

Fat

10g

Fiber

0g