Homemade Pork Bone Ramen Broth (Tonkotsu): I love to eat Ramen, but most Ramen shops use way too much salt and MSG for my liking, which makes me very thirsty. So I decided to make my own low sodium, zero-MSG pork bone broth that is so thick and collagen-rich that it makes you just want to slurp up every last drop!
I went to Japan with a friend to attend her son’s graduation ceremony in 2015. He brought us to a very famous Ramen Shop in Osaka which is just opposite the hotel we stayed. It was superbly good that no word can describe the Tonkotsu (pork bone ramen broth) which is rich in taste and so thick that it makes you just want to slurp every last drop of the yummy soup.
Traditionally it takes about 3 days of slow-cooking to create the creamy whitish collagen-filled pork bone broth that you enjoy with your Ramen. In this recipe, I modified the method so that you can reduce the cooking time to 12 hours, yet achieve a delicious tasting rich pork bone ramen broth. If you want it even yummier and richer, you can transfer the broth to a slow-cooker and continue to cook overnight.
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While you are cooking the soup, you can save time by concurrently cooking slow-cooked fork tender Japanese Chashu (5 hr), Japanese Soft Boiled Eggs (20 min), and learn how to put everything together to make a delicious bowl of beautifully garnished Japanese Chashu Ramen.
Hope you enjoy this recipe, and please leave me a comment below if you have any questions, suggestions or feedback for me!
Suggested Modifications for Special Diets
- Baby/Toddler-Friendly: No modifications needed.
- Child-Friendly: No modifications needed.
- Egg-Free: No modifications needed.
- Fish-Free: No modifications needed.
- Gluten-Free: No modifications needed.
- Nut-Free: No modifications needed.
- Shellfish-Free: No modifications needed.
Homemade Tonkotsu (Pork Bone) Ramen Broth
I love to eat Ramen, but most Ramen shops use way too much salt and MSG for my liking, which makes me very thirsty. So I decided to make my own low sodium pork bone broth that is so thick and collagen-rich that it makes you just want to slurp up every last drop!
- 2.5 Kg Pig's Trotter Only the leg portion
- 2 Kgs Pork Bones Without meat
- 2 Bones of Whole Chicken
- 15 litres Water
- 2 tbsp Japanese Bean Paste
- 300 g Pork Skin
PREPARATION FOR TONKOTSU (PORK BONE) RAMEN BROTH
Ask the butcher to chop the pig's trotters into small pieces and chop the big bones into half.
COOKING METHOD FOR TONKOTSU (PORK BONE) RAMEN BROTH (12 hrs)
- Bring a big pot of water to a boil and put in the trotters, big bones and chicken bones to blanch for about 10 mins.
- Throw away the water and wash all the bones to get rid of all the blood and scum. Use the sharp tip of the knife to dig out all the blood clot stuck in the hollow of the bones.
In another big pot, pour in the 15 litres of water and bring to a boil.
Throw in all the bones and pork skin (optional) into the pot and cook under high fire. Once the water is boiling, lower the fire to medium low and continue to simmer the bones for about 12 hrs or until the stock has reduced to 4 litres. By this time the stock should become thick and milky.
Remove all the bones and sieve the stock into another pot.
- Add the bean paste into the soup. Add salt to taste
- Ensure all the scum (blood clots) is totally removed after blanching otherwise the soup will have a porky smell and the soup will not be clear soup.
- The most important part of Ramen is the soup. The longer you simmer the bones the more milky it will become. If you want a richer broth, you can transfer the stock to a slow cooker to continue to simmer overnight.
- You can also add a piece of pig's skin to boil together with the bone to get even more collagen into the soup.