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Tonkotsu Pork Ramen Broth Recipe

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This Tonkatsu Pork Ramen Broth Recipe is going to satisfy all of your ramen cravings (you guys get those too, right), all from home!

Tonkotsu Ramen Broth

Use this delicious broth to make a steaming bowl of Spicy Tonkotsu Miso Ramen!

Tonkatsu Pork Ramen Broth Recipe

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.

Ever since I had my first bowl of Uncle ramen, I’ve been totally obsessed. Cannot properly describe how good this was. Make up a reason to go to #denver just so you can eat here. Worth it.

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.

Tonkotsu Broth

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.

It is.

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.

Tonkotsu Broth

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.

Tonkotsu Broth

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.

Tonkotsu Ramen Broth

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?

Spicy Tonkotsu Miso Ramen

Remember, you might curse me a little now (or on hour 6 of boiling this broth) – but you are going to thank me later.

Tonkotsu Broth

Ramen Broth Recipe

Yield: 10 servings
Prep Time: 1 hour
Cook Time: 12 hours
Total Time: 13 hours

This homemade pork ramen is not difficult to make, but it is a bit time-consuming! Fair warning! The end result is WELL worth it. I'm already planning my next bowl.


  • 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


  1. Place the pork bones into a large stock pot, and cover with water. Bring the water to a boil and cook for 10 minutes.
  2. 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.Tonkotsu Broth
  3. 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.
  4. 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!Tonkotsu Broth
  5. This will make enough broth for many bowls of ramen. Freeze the extra to make it easier next time!Tonkotsu Broth

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Nutrition Information:
Yield: 6
Amount Per Serving: Calories: 327Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 118mgSodium: 164mgCarbohydrates: 10gFiber: 2gSugar: 2gProtein: 40g

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Thursday 6th of August 2020

Could I get away with using trotters instead of the neck bone? That would be a lot easier for me to get ahold of!

Nicole Johnson

Thursday 6th of August 2020

I'm sure that would work. I think I only used neck bones because I couldn't find any cut up leg bones. :D :D Any decent-sized pork bones should work well! Happy RAMEN making!


Wednesday 4th of December 2019

I am confused. When it says to put the rest of the ingredients in the post and simmer for 8-10 hours, does that mean I put in the vegetables in the recipe for that long? In the photo, I only see the water, pork, and the chicken.

Nicole Johnson

Thursday 5th of December 2019

Yup! You put the rest in the pot. I think mine were just cooked down in the photo.


Thursday 7th of November 2019

Any kind of tonkotsu base I’m also making base & broth


Monday 7th of October 2019

Can this be done in a pressure cooker? I know bone broth can me made in a fraction of the normal time but not sure how to convert this recipe. Any hints?


Sunday 16th of February 2020

@Nicole Johnson, Have you tried this in a pressure cooker yet? I have not, but I've heard people say it doesn't work because it separates and doesn't stay milky in color and silky in texture. But some guy on YouTube said you can pressure cook for 2-3 hours, mash up the bones, and simmer for just 1 hour (3-4 hours total instead of 10-12) and get the same results. Again, I have not tried yet. But 12 hours is a long simmer! I recently got an Instant Pot so I guess I'll have to experiment.

Nicole Johnson

Tuesday 8th of October 2019

Totally. I don't know about the times it'll take though. I actually have a whole bunch of pork bones in my freezer right now to test this out though! If I were to take a guess before actually trying it, I would say to put all the ingredients into the pot, fill to the max line with water, and then high pressure for like 3-4 hours. Let the pot NPR or it'll spray everywhere and no one wants that. Then open it up and give it a stir and see how it did. The broth should be opaque when it is done and the bones should be soft and able to be broken with a spoon, so if it isn't you might need to reseal and give it some more time.


Saturday 10th of August 2019

What causes the opaque white, almost milky appearance of the broth? After 3hr summer, my broth is opal but not milky.

Nicole Johnson

Saturday 10th of August 2019

That happens when the bones start breaking down. I typically simmer a lot longer than 3 hours. It takes 8-10, in my experience, to get that silky white color.

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