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Quick Tonkotsu-Style Ramen
60% authentic · Japanese-inspired
A simplified version of Tonkotsu Ramen that captures the creamy essence without the extensive simmering time. Uses a combination of pork and chicken broth, enriched with milk or cream for a quicker creamy texture.
Ingredients
- Pork neck bones or ribs1 kg
- Chicken broth (low sodium)2 L
- Garlic4 cloves
- Ginger1 piece (3 cm)
- Milk or heavy cream250 ml
- Saltto taste
- White miso paste2 tbsp
- Soy sauce3 tbsp
- Ramen noodles4 servings
- Cooked pork slices (e.g., tenderloin)200 g
- Soft-boiled eggs4
- Green onions (scallions)1/2 bunch
- Nori (seaweed sheets)2 sheets
- Black pepperto taste
Steps
- 1
Boil pork bones in water for 10 minutes, drain and rinse. In a large pot, combine pork bones, chicken broth, crushed garlic, and sliced ginger.
- 2
Simmer for at least 1 hour, or until pork is tender. Skim off any impurities.
- 3
Remove pork bones, garlic, and ginger. Strain the broth. Return broth to the pot.
- 4
Stir in milk or cream, white miso paste, and soy sauce. Heat gently without boiling. Season with salt and black pepper.
- 5
Cook ramen noodles according to package directions.
- 6
Assemble the ramen: Divide noodles among bowls. Ladle the hot tonkotsu-style broth over the noodles. Top with cooked pork slices, halved soft-boiled eggs, chopped green onions, and nori.
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