Tonkotsu Ramen

Introduction

Tonkotsu Ramen originates from Fukuoka, Japan. Its signature cloudy, rich broth is made by boiling pork bones for hours until the collagen breaks down into a creamy, deeply flavoured soup.

Ingredients

• 1kg pork or chicken bones
• 8 cups water
• 6 garlic cloves
• 2-inch piece of ginger
• Ramen noodles
• 2 soft-boiled eggs
• Nori, spring onions, and bamboo shoots to serve

Steps

1. 1. Blanch bones in boiling water for 10 minutes. Drain and rinse thoroughly.
2. 2. Return cleaned bones to fresh water. Boil hard for 3–4 hours until broth turns milky white.
3. 3. Add garlic and ginger. Simmer for another 30 minutes. Strain the broth.
4. 4. Soft-boil eggs for 6.5 minutes, transfer to ice water, then peel.
5. 5. Cook ramen noodles separately. Assemble bowls: noodles, hot broth, then toppings.

Tips

A hard boil (not simmer) is what makes the broth turn creamy white. Never reduce the heat too much.