This Tonkatsu Pork Ramen Broth Recipe is going to satisfy all of your ramen cravings (you guys get those too, right), all from home!
Homemade Ramen Broth is not quick, but it is easy, and also economical too! Use pork neck bones and chicken carcasses to get the perfect gelatinous bowl of sticky porky ramen broth that you can use as the base for one of the best bowls of ramen you might ever eat.
Tonkatsu Pork Ramen Broth Recipe
Ever since I had my first bowl of Uncle ramen, I’ve been totally obsessed.
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Cannot properly describe how good this was. Make up a reason to go to #denver just so you can eat here. Worth it. #foodblogeats #food52 #thefeedfeed #yum #instayum #dimsum #delicious #foodie #dining #eeeats #huffpostfeed #instafeed #thektchn #food52gram #bhgfood #vscofood #buzzfeast #foodgaeker
I can’t help it. I’ve gone back to Denver twice since that first bowl JUST so I could eat at that restaurant.
Okay – also because Denver is beautiful, centrally located in the country, and has been a great place to meet and train my new team members and have some in-person planning time with some of my crew.
Turns out that Denver, while relatively close to where I’m at here in the Pacific Northwest, is still too far away to go every time I am craving their spicy chicken ramen.
So far my pleas for them to open up a shop in my town have gone ignored, so for now I’m forced to either explore my surrounding areas for something that approximates what they are doing (as far as I know it cannot be found in the South Sound region), or to make my own.
Since Ramen was a really new dish for me, the whole process was something I was pretty unfamiliar with. I mean, I knew it was intense, but I didn’t really realize it was like DAYS OF YOUR LIFE intense.
The good news is that most of this is hands-off work, but you are still going to be babysitting a pot for the better part of an entire day, and your thoughts will be on ALL THE RAMEN for about a half a week if you are smart like I am and tackle this process in chunks.
I am pretty experienced making homemade stock, so once I figured out that the secret to a good ramen is in the rich pork stock that firms up like a giant porky jello jiggler, I was in my element. That’s my go-to way to do stock for my soups as well.
The ramen broth is the first piece of this puzzle.
What are the Different Types of Ramen Broth?
You may know this, but in case you didn’t – there are a $*(#-ton of different kinds of ramen broth. Here are the most common:
- Shio Ramen is a salt-based broth that is usually light-colored or clear.
- Miso Ramen is flavored using fermented soy paste. It is very heavily SOY, and is amazing.
- Shoyu Ramen is a soy-based broth that is one of the most common.
- Tonkotsu Ramen is what we are making here, and is pork bone-based, has a creamy, silky texture, and is rich and full of meat flavor.
Can I use another kind of pork bones?
Sure! I was having a hard time finding trotters, and my local grocery store had neck bones on sale for a ridiculously cheap price, so I went for it.
I do not regret it.
Not even a little bit.
This broth was amazing, and even though I didn’t do a proper ‘wash’ of the bones like most of the recipes I looked at suggested, I didn’t get that dark brown color that is so often associated with ramen broth that’s been made from unwashed bones.
No matter what color YOUR broth ends up being, the good thing is that it doesn’t impact the actual flavor – so in my opinion, skipping the wash/scrub of the bones is totally okay.
Which type of bones will impact this because some have more marrow than others, and it is the red blood cells that are released that causes the darker color. The most important part is to start by boiling JUST the bones for about 10-20 minutes, and the scraping the scum off of the top and sides of the pot as you cook.
Start this amazingly easy homemade tonkotsu ramen broth today, and stay tuned later on this week for the rest of the instructions for making yourself a fantastic bowl of Spicy Tonkotsu Miso Ramen.
Spoiler alert – if you want to start ordering up ingredients now so they are ready for you to use later on in the week, order these things:
Want a sneak peek into what you have to look forward to?
Remember, you might curse me a little now (or on hour 6 of boiling this broth) – but you are going to thank me later.
- 3 pounds pork neck bones
- 1 chicken carcass
- 1 large onion
- 2 inches ginger, peeled
- 2 whole shallots
- 8 whole cloves garlic
- 3 whole leeks, washed thoroughly and diced
- 2 bunches green onions, white part only (save the greens for the soup!)
- 6 dried shiitake mushrooms, rinsed and diced
- Place the pork bones into a large stock pot, and cover with water. Bring the water to a boil and cook for 10 minutes.
- Skim all of the gunk off of the top of the water. Dump the whole pot out, saving the bones, and fill with fresh water. This is cleaning the bones and will make a better stock.
- Place the rest of the ingredients into the post, cover, and let simmer for 8-10 hours, replacing the lost water as necessary to keep the ingredients covered with water. By the end of the cook time many of the chicken bones should be totally broken down, and the pork neck bones should be easily pierced with a knife.
- Let cool for a while, and then remove all of the solids you can with tongs and a slotted spoon. Next, strain the broth with cheesecloth or a large clean kitchen towel. I have found the easiest way to do this is to place the cheesecloth in several layers over a large bowl that will fit all of the broth, pour the broth in, and then gather the edges of the cloth together to pull all of the solids out of the broth. You can do this however is easiest for you though!
- This will make enough broth for many bowls of ramen. Freeze the extra to make it easier next time!
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Amount Per Serving:Calories: 327 Total Fat: 14g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 118mg Sodium: 164mg Carbohydrates: 10g Fiber: 2g Sugar: 2g Protein: 40g