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Creamy Tonkotsu Ramen Recipe with Tender Chashu Pork and Perfect Soft-Boiled Egg

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A rich, creamy tonkotsu ramen featuring melt-in-your-mouth chashu pork and perfectly soft-boiled eggs with a jammy center. This recipe balances authentic flavor with approachable home cooking.

Ingredients

Scale
  • 3 lbs pork leg bones or neck bones
  • 1 lb pork belly, skin removed
  • 4 large eggs, room temperature
  • 6 cloves garlic, smashed
  • 2-inch piece ginger, sliced thin
  • 4 stalks green onions, chopped
  • 2 tablespoons white or yellow miso paste
  • 1/4 cup low sodium soy sauce
  • 1/4 cup sake
  • 1/4 cup mirin
  • 1 tablespoon toasted sesame oil (optional)
  • 4 servings fresh or dried ramen noodles
  • Salt to taste
  • About 12 cups water

Instructions

  1. Rinse pork bones under cold water to remove impurities. Place in a large stockpot and cover with about 12 cups of cold water. Bring to a boil over high heat and boil for 10 minutes.
  2. Drain and rinse bones and pot thoroughly to remove scum.
  3. Return bones to pot with fresh 12 cups cold water. Add smashed garlic, sliced ginger, and half the chopped green onions. Bring to a simmer over medium heat, then reduce to low and simmer uncovered for 4–5 hours, skimming foam and fat occasionally.
  4. For chashu pork, combine soy sauce, sake, mirin, and 2 smashed garlic cloves in a bowl. Place pork belly in a small pot, add marinade and enough water to cover halfway. Simmer gently on low for 2 hours, turning occasionally.
  5. Soft-boil eggs by boiling them for exactly 7 minutes, then transfer to an ice bath to stop cooking. Peel and set aside.
  6. Strain broth through a fine mesh strainer into a clean pot. Discard bones and aromatics. Keep broth warm.
  7. Stir miso paste, soy sauce, and toasted sesame oil (if using) into broth. Adjust salt to taste.
  8. Cook ramen noodles according to package instructions until just tender (2–3 minutes for fresh noodles). Drain and divide among bowls.
  9. Ladle hot broth over noodles. Slice chashu pork thinly and arrange on top. Halve soft-boiled eggs and place in bowls. Garnish with remaining green onions and optional toppings like nori or bamboo shoots.

Notes

[‘Patience is key for extracting collagen and achieving creamy broth.’, ‘Skim foam and impurities often to keep broth clear.’, ‘Simmer pork belly gently to keep it tender.’, ‘Use room temperature eggs and ice bath for perfect soft-boiled eggs.’, ‘Add miso and soy sauce gradually to avoid overpowering flavors.’, ‘Let chashu pork rest before slicing to redistribute juices.’, ‘Keep broth and noodles separate when storing leftovers to avoid sogginess.’, ‘Freeze broth only; avoid freezing noodles.’]

Nutrition

Keywords: tonkotsu ramen, chashu pork, soft-boiled egg, creamy ramen, homemade ramen, Japanese noodle soup

Find it online: https://blairrecipes.com/creamy-tonkotsu-ramen-recipe-with-tender-chashu-pork-and-perfect-soft-boiled-egg/