Ingredients for tonkotsu broth

• 1.5 kg pork bones (back and/or leg)
• 1 onion, halved
• 1 whole garlic bulb, halved
• 1 piece of ginger (5 cm), sliced
• Water, enough to cover the bones
• 1 tbsp vegetable oil

Toppings

• Ramen noodles for 4 servings
• Chashu pork (braised pork loin)
• Spring onions (scallions), thinly sliced
• Soft‑boiled eggs, halved
• Bamboo shoots
• Sesame seeds
• Nori sheets (dried seaweed)

Instructions

1. Prepare the pork bones by rinsing them thoroughly under cold water to remove impurities.
2. Bring a large pot of water to a boil, add the bones, and boil for 10 minutes. Drain, rinse the bones again and clean the pot.
3. Return the rinsed bones to the pot along with the onion, garlic and ginger. Cover with fresh water and let simmer over low heat for about 12 hours. This slow simmer will release the rich flavor from the bones.
4. Strain the broth to remove the bones and vegetables, and pour it back into the pot.
5. Cook the ramen noodles according to the package instructions, drain them and divide among bowls.
6. Heat the oil in a pan and briefly toss the cooked noodles for extra flavor.
7. Pour the hot broth over the noodles in the bowls.
8. Top with the succulent chashu, halved eggs, spring onions, bamboo shoots and sprinkle with sesame seeds and nori.

Tips for the perfect tonkotsu ramen

To achieve the best flavor and creaminess, let the broth simmer as long as possible. If you want to make tonkotsu ramen from scratch, you can try adding a little miso or soy sauce to the broth for extra depth. Also be sure to choose high‑quality ramen noodles — this can make a big difference in the overall experience.