Japanese · Traditional
A rich, cloudy tonkotsu broth served with tender braised pork belly, perfectly runny eggs, and chewy fresh noodles in a bowl of pure comfort.
Making ramen at home is a labor of love, but the result is incomparably better than anything from a package. This recipe takes two days but is absolutely worth the effort.
Blanch pork bones, then simmer for 12 hours to make broth.
Braise pork belly in soy, mirin, and aromatics for 2 hours.
Marinate soft-boiled eggs in chashu braising liquid.
Season broth with tare (soy-based seasoning).
Cook noodles according to package directions.
Assemble bowls with broth, noodles, chashu, eggs, and toppings.
