Dinner · 90 min · japanese

Tonkotsu Ramen

A Japanese dinner built around pork shoulder and ramen noodles — on the table in 90 minutes.

✓ USDA-verified nutrition data

Ingredients

• 12 oz Pork shoulder
• 12 oz Ramen noodles
• 4 Soft eggs
• 1 lb Pork neck bones
• 6 cloves Garlic
• 2 tbsp Fresh ginger
• 4 Scallions
• 4 sheets Nori
• 1 tbsp Sesame oil

Steps

1. Blanch the neck bones 10 minutes and rinse — this first wash is what keeps the broth clean-tasting instead of murky.
2. Return the bones to the pot with garlic, ginger, and plenty of water; boil hard, uncovered, 75 minutes, topping up water as needed. A rolling boil, not a simmer, builds the milky body.
3. Meanwhile braise the pork shoulder in soy-spiked water 45 minutes until tender; slice thin for chashu.
4. Soft-boil the eggs 6 and a half minutes, chill in ice water, and peel — the yolks should be jammy, not chalky.
5. Strain the broth, season boldly with salt, and keep it at a bare boil. Tonkotsu should taste rich, not bland.
6. Cook the noodles in a separate pot of unsalted water until just firm; never cook noodles in the broth, which turns it starchy.
7. Divide noodles among deep bowls, ladle over the scalding broth, and top with chashu, halved eggs, scallions, and nori. Serve immediately — ramen waits for no one.

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