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Home Tonkotsu Miso Ramen

Tonkotsu Miso Ramen

Name: Tonkotsu Miso Ramen
Prep time: 45 min
Cook time: 7 min
Total time: 52 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1 kg pork bones (spine or knuckle bones); 500 g pork belly (for chashu); 3 liters water (for broth); 200 ml water (for chashu braising liquid); 1 piece fresh ginger (5 cm), sliced; 1 onion, halved; 6 garlic cloves (4 for broth, 2 for tare); 4 eggs; 60 ml soy sauce (for chashu); 30 ml mirin (for chashu); 30 ml sake; 4 tbsp soy sauce (for tamago marinade); 2 tbsp mirin (for tamago marinade); 100 ml water (for tamago marinade); 3 tbsp white miso paste; 1 tbsp red miso paste; 2 tbsp soy sauce (for tare); 1 tsp grated fresh ginger (for tare); 3 tbsp sesame oil; 400 g fresh ramen noodles; 2 pak choi, halved; 80 g canned bamboo shoots, drained; 3 spring onions, finely sliced; 1 tbsp neutral oil (for browning chashu)

Gepubliceerd op 30 september 2026

Japanese Ramen Comfort food Weekend Soup Umami

Tonkotsu miso ramen takes time, but it rewards you with something special: a broth so rich and creamy you could almost eat it with a fork. The base is pork bones that simmer for hours until the collagen breaks down and the broth becomes silky. Miso adds depth and umami, while the toppings bring freshness and bite. Serve this steaming hot in deep soup bowls so they retain heat well and you can enjoy it at leisure. This recipe is ideal for a Saturday when you feel like really cooking.

x_ckl_recipe_marker Tonkotsu Miso Ramen A hearty Japanese ramen with a cloudy pork broth, fermented miso paste and fresh toppings. This is weekend cooking at its best. How to make Tonkotsu Miso Ramen? Main course Japanese 4 servings 45 min 7 hours 45 min

Blanch the pork bones: place them in a large pot, cover with cold water and bring to a rapid boil. After 5 minutes, drain and rinse the bones thoroughly under cold water. This removes impurities and bloody scum so your broth will be clean in flavor.
Return the cleaned bones to the pot with 3 liters of fresh water. Add the sliced ginger, the halved onion and 4 garlic cloves. Bring to a boil over high heat, then let it boil vigorously for 4 to 5 hours with the lid half on. Top up with hot water as needed so the bones remain submerged. The broth will gradually turn creamy and white: that’s the collagen breaking down and emulsifying with the fat.
Meanwhile make the chashu: roll the pork belly tightly and tie securely with kitchen twine. Brown the roll all over in a splash of neutral oil in a heavy pan over medium-high heat, about 3 minutes per side. Deglaze with the soy sauce, mirin and sake. Add 200 ml water, cover with a lid and braise over low heat for 1.5 hours. Let cool in the braising liquid. You’ll use that liquid later as flavoring for the tare. Slice the chashu into pieces about 1 cm thick.
Cook the eggs for ramen tamago: bring water to a boil, gently lower the eggs in and cook exactly 6.5 minutes. Transfer them straight into a bowl of ice water and cool for 5 minutes. Peel carefully and place them in a mixture of 4 tablespoons soy sauce, 2 tablespoons mirin and 100 ml water. Marinate in the fridge for at least 2 hours, longer is fine. They will become salty, slightly sweet and a beautiful brown on the outside with a still-creamy yolk inside.
Make the tare: heat a small saucepan over medium heat with 1 tablespoon sesame oil. Sauté 2 finely chopped garlic cloves and 1 teaspoon grated ginger for 1 minute without letting them brown. Add the white and red miso paste together with 2 tablespoons soy sauce and 2 tablespoons of the chashu braising liquid. Stir smooth over low heat. The tare is concentrated, so you only need a few tablespoons per bowl.
Strain the broth through a fine-mesh sieve and discard the bones and vegetables. You’ll be left with a creamy, white broth. Return to a boil and add the tare: start with 1.5 tablespoons per 300 ml of broth and taste as you go. The tare is powerful and salty, so add slowly until you reach the desired depth and saltiness.
Cook the ramen noodles in plenty of boiling water according to the package, usually 2 to 3 minutes. Drain well. Blanch the pak choi in the same boiling water for 1 minute and then transfer immediately to cold water to stop the cooking.
Warm the bowls by pouring in hot water for a minute and then discarding it. A warm bowl keeps the ramen hot for much longer. Place the noodles in the bottom of each bowl, ladle over the hot broth and arrange the toppings: 2 slices chashu, half a tamago (halved), half a pak choi, a portion of bamboo shoots, some finely sliced spring onion and a few drops of sesame oil.

Japanese Ramen Comfort food Weekend Soup Umami 1 kg pork bones (spine or knuckle bones) 500 g pork belly (for chashu) 3 liters water (for broth) 200 ml water (for chashu braising liquid) 1 piece fresh ginger (5 cm), sliced 1 onion, halved 6 garlic cloves (4 for broth, 2 for tare) 4 eggs 60 ml soy sauce (for chashu) 30 ml mirin (for chashu) 30 ml sake 4 tbsp soy sauce (for tamago marinade) 2 tbsp mirin (for tamago marinade) 100 ml water (for tamago marinade) 3 tbsp white miso paste 1 tbsp red miso paste 2 tbsp soy sauce (for tare) 1 tsp grated fresh ginger (for tare) 3 tbsp sesame oil 400 g fresh ramen noodles 2 pak choi, halved 80 g canned bamboo shoots, drained 3 spring onions, finely sliced 1 tbsp neutral oil (for browning chashu) Large stockpot (at least 5 liters) Heavy braiser or cast-iron pan Fine-mesh sieve Small saucepan Mixing bowl Kitchen twine Grater Cooking pot (for noodles and eggs) Deep soup bowls Soup Bowls soup-bowls Soup pan stock-pots Chopping Board chopping-board Knives knives Cookinglife Soup Bowls Flower Beige ø 14 cm - 6 Pieces Cookinglife Kom Cookinglife Soup Bowls / Bowls Rhythm & Lines ø 14 cm - 4 Pieces Cookinglife Kom Cosy & Trendy Bowls Baltic Peach ø 14 cm - 6 pieces Cosy & Trendy Kom Vietnamese pho bo (beef noodle soup) foodies-vietnamese-pho-bo-beef-noodle-soup Classic miso soup with tofu and seaweed foodies-classic-miso-soup-with-tofu-and-seaweed Goulash soup foodies-goulash-soup

Recipe

Tonkotsu Miso Ramen

A hearty Japanese ramen with a cloudy pork broth, fermented miso paste and fresh toppings. This is weekend cooking at its best.

Course	Main course
Kitchen	Japanese
Servings	4 servings

Preparation time

Preparation time	45 min
Total	7 hours 45 min

Equipment

Large stockpot (at least 5 liters)
Heavy braiser or cast-iron pan
Fine-mesh sieve
Small saucepan
Mixing bowl
Kitchen twine
Grater
Cooking pot (for noodles and eggs)
Deep soup bowls

Ingredients

1 kg pork bones (spine or knuckle bones)
500 g pork belly (for chashu)
3 liters water (for broth)
200 ml water (for chashu braising liquid)
1 piece fresh ginger (5 cm), sliced
1 onion, halved
6 garlic cloves (4 for broth, 2 for tare)
4 eggs
60 ml soy sauce (for chashu)
30 ml mirin (for chashu)
30 ml sake
4 tbsp soy sauce (for tamago marinade)
2 tbsp mirin (for tamago marinade)
100 ml water (for tamago marinade)
3 tbsp white miso paste
1 tbsp red miso paste
2 tbsp soy sauce (for tare)
1 tsp grated fresh ginger (for tare)
3 tbsp sesame oil
400 g fresh ramen noodles
2 pak choi, halved
80 g canned bamboo shoots, drained
3 spring onions, finely sliced
1 tbsp neutral oil (for browning chashu)

How to make Tonkotsu Miso Ramen?

Blanch the pork bones: place them in a large pot, cover with cold water and bring to a rapid boil. After 5 minutes, drain and rinse the bones thoroughly under cold water. This removes impurities and bloody scum so your broth will be clean in flavor.
Return the cleaned bones to the pot with 3 liters of fresh water. Add the sliced ginger, the halved onion and 4 garlic cloves. Bring to a boil over high heat, then let it boil vigorously for 4 to 5 hours with the lid half on. Top up with hot water as needed so the bones remain submerged. The broth will gradually turn creamy and white: that’s the collagen breaking down and emulsifying with the fat.
Meanwhile make the chashu: roll the pork belly tightly and tie securely with kitchen twine. Brown the roll all over in a splash of neutral oil in a heavy pan over medium-high heat, about 3 minutes per side. Deglaze with the soy sauce, mirin and sake. Add 200 ml water, cover with a lid and braise over low heat for 1.5 hours. Let cool in the braising liquid. You’ll use that liquid later as flavoring for the tare. Slice the chashu into pieces about 1 cm thick.
Cook the eggs for ramen tamago: bring water to a boil, gently lower the eggs in and cook exactly 6.5 minutes. Transfer them straight into a bowl of ice water and cool for 5 minutes. Peel carefully and place them in a mixture of 4 tablespoons soy sauce, 2 tablespoons mirin and 100 ml water. Marinate in the fridge for at least 2 hours, longer is fine. They will become salty, slightly sweet and a beautiful brown on the outside with a still-creamy yolk inside.
Make the tare: heat a small saucepan over medium heat with 1 tablespoon sesame oil. Sauté 2 finely chopped garlic cloves and 1 teaspoon grated ginger for 1 minute without letting them brown. Add the white and red miso paste together with 2 tablespoons soy sauce and 2 tablespoons of the chashu braising liquid. Stir smooth over low heat. The tare is concentrated, so you only need a few tablespoons per bowl.
Strain the broth through a fine-mesh sieve and discard the bones and vegetables. You’ll be left with a creamy, white broth. Return to a boil and add the tare: start with 1.5 tablespoons per 300 ml of broth and taste as you go. The tare is powerful and salty, so add slowly until you reach the desired depth and saltiness.
Cook the ramen noodles in plenty of boiling water according to the package, usually 2 to 3 minutes. Drain well. Blanch the pak choi in the same boiling water for 1 minute and then transfer immediately to cold water to stop the cooking.
Warm the bowls by pouring in hot water for a minute and then discarding it. A warm bowl keeps the ramen hot for much longer. Place the noodles in the bottom of each bowl, ladle over the hot broth and arrange the toppings: 2 slices chashu, half a tamago (halved), half a pak choi, a portion of bamboo shoots, some finely sliced spring onion and a few drops of sesame oil.

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The quality of your broth depends entirely on the bones and the cooking time. Ask your butcher specifically for spine or knuckle bones: they contain a lot of collagen and give the broth its creamy, almost milky color. Cook at a rolling, vigorous boil rather than a gentle simmer: the aggressive bubbling emulsifies the fat into the broth and makes it cloudy and full-flavored. Taste the broth before you add the tare, because every miso paste varies in saltiness. Start with less tare and add to taste. Always warm your bowls, otherwise the ramen will cool down too quickly.

You can store the broth in the fridge for up to 3 days or freeze it in portions. The chashu can also be made a day ahead: sliced cold and then briefly seared in a dry pan gives a nice caramelization. If you don't have pork bones available, use chicken carcasses as an alternative. As extra toppings, narutomaki, dried seaweed or corn also work well. Vegetarian? Replace the broth with a strong dashi made from kombu and dried shiitake, add tahini for creaminess and use firm tofu instead of chashu. The miso tare remains fully plant-based that way.

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