Tonkotsu Pork Ramen Broth Recipe (2024)

FAQs

What is tonkotsu ramen broth made of? ›

Tonkotsu ramen is a Japanese noodle soup made with a pork bone broth—ton means pork and kotsu means bone. When collagen-rich pig parts like pork trotters and neck bones are cooked in water over high heat, the collagen in the connective tissue transforms into gelatin, which gives bone broth its silky texture.

Keeping the broth at a low, rolling boil ensures that the released fat and particulate matter emulsifies in the broth, which makes the broth opaque and creamy.

Add the mushroom and onion and maintain a rolling boil for 12 hours, replenishing the water along the way. You want to keep the bones under water the whole time. It's best to cover the pot for this or you'll be adding water every 30 minutes. After 12 hours, remove the stock from the heat and cool slightly.

You can season your broth with any seasonings of your choice: tare sauce, salt, soy sauce, miso, sesame paste, grated fresh garlic, chili oil or a mixture of all. We highly recommend tare sauce to start with (recipe in the ramen condiment blog) and of course serve with The Daley Trade fresh ramen noodles.

It tends to be made from boiling down chicken or pork bones into a broth. Dried sardines, kelp, and dashi are also added to give the broth a little more depth along with the soy sauce tare seasoning of course.

Crack an egg directly into pot with noodles (optional) and place lid on pot, allowing egg to steam while we get to our Mayo Hack! Shake well to combine. You'll immediately be able to see how creamy the addition of mayonnaise makes your broth! Remove lid from ramen pot, and pour in your creamy mayo base.

The base of the soup comes from the dashi – an umami packed broth that bursts with flavor. Umami is that salty almost meaty rich flavor that brings depth and earthly aromas to the senses. It's an essential part of the Tonkotsu broth.

For the fastest and simplest way to boost the salty, savory flavor of instant ramen, add a splash of soy sauce. "Soy sauce can enhance the flavor and complexity of the instant ramen," Riley said. "If you prefer spice, throw in some chili sauce as well."

If you want to make the best tonkotsu ramen, you need to first prepare a tonkotsu broth. It isn't difficult but it does take some time. Just over 13 hours to be exact but it's easy work and you will be rewarded in the end for your efforts!

Thin and curly noodles are perfect for thicker broths like Tonkotsu or Tsukemen, because of how the broth is held within each curl. Thin and straight noodles tend to stick together. When the noodles stick together this way, they create a scoop shape that allows delicious broth to be trapped up in every bite.

How healthy is tonkotsu broth? ›

Tonkotsu has a delicious umami flavor, but it also has many health advantages over other bone broths. Well, rich, hearty, delectable ramen soup doesn't seem particularly healthy, does it? However, broth made from pork and chicken bones is actually very beneficial for your health.

In truth, tonkatsu and tonkotsu are very different. The main similarity is that they both feature pork: Ton translates to pig or pork. But the dishes differ: Tonkatsu refers to crispy fried pork cutlets, while tonkotsu is a type of ramen made from bone broth.

If you prefer a thicker tonkotsu you can reduce the soup further, or thicken it with the addition of simmered backfat or use a stick blender to emulsify in some additional bonito powder.

Tonkotsu has a delicious umami flavor, but it also has many health advantages over other bone broths. Well, rich, hearty, delectable ramen soup doesn't seem particularly healthy, does it? However, broth made from pork and chicken bones is actually very beneficial for your health.

Shoyu Ramen has a clear and light broth that is flavored with soy sauce, while Tonkotsu Ramen has a cloudy and thick broth that is made from pork bones. The broth affects not only the taste, but also the texture and appearance of the ramen. Another difference is the noodles.

The finished liquid tonkotsu broth is quite milky white in color. That's because the marrow, collagen and all the goodness of the bones are dissolved and woven into the liquid broth over the many hours of boiling.

The broth for tonkotsu ramen is based upon pork bones, and tonkotsu (豚骨/とんこつ) in Japanese means "pork bones". The soup broth is prepared by boiling the bones in water for a significant amount of time, up to eighteen hours, and the broth is typically cloudy in appearance.