Tonkotsu Ramen Broth

Warm, comforting, rich, and total umami. Leave that canned soup in your pantry and step into the world of genuine, slow-cooked ramen mastery.

Ingredients

• The Bones: 3-4 lbs pork neck bones and pork femur/leg bones (ask your butcher to cut them in half to release the marrow).
• Aromatics: 1 head of garlic (halved horizontally), 1 large knob of fresh ginger (thickly sliced), 2-3 scallions or leeks, and 1 onion.
• The Liquids & Seasonings: Water, a splash of sake, soy sauce, and sea salt or shio tare for final seasoning.
• To Serve: Fresh ramen noodles, soft-boiled ajitsuke tamago (ramen eggs), chashu pork slices, menma, and chopped green onions.

Instructions

1. Blanch the Bones: Place all pork bones in a large stockpot, cover with cold water, and bring to a rolling boil for 10 minutes. Dump the water and thoroughly wash each bone individually under running water to remove any scum or impurities.
2. The Rolling Boil: Clean the pot, return the clean bones, and cover with fresh water. Bring to a vigorous, rolling boil. Tonkotsu requires a continuous rolling boil rather than a gentle simmer so that the fat and collagen emulsify into the water.
3. Add Aromatics: After the broth has turned milky white (usually around 4 hours), add the garlic, ginger, onion, and scallions into the pot.
4. Simmer and Strain: Maintain the boil, topping up with boiling water as needed, for at least 10 to 12 hours. Once rich and opaque, strain the broth through a fine-mesh sieve. Season with your tare or salt to taste, ladle over fresh noodles, and serve hot.