Ramen from Scratch
A rich and deeply savory tonkotsu-style pork broth loaded with tender noodles, soft-boiled eggs, and fresh toppings. Making ramen from scratch takes time but delivers an extraordinary bowl.
Simmer pork bones for hours to build a rich broth then assemble bowls with noodles and classic ramen toppings.
Nutrition per serving
Ingredients
broth
seasoning
noodles
topping
Instructions
Blanch the bones
Place the pork bones in a large pot and cover with cold water. Bring to a boil over high heat and cook for 10 minutes. Drain and rinse the bones thoroughly under cold water to remove impurities.
Simmer the broth
Return the cleaned bones to the pot with 8 cups of fresh water, smashed garlic, and halved onion. Bring to a boil then reduce to a vigorous simmer. Cook uncovered for 4 hours, adding water as needed to keep bones submerged.
Prepare the soft-boiled eggs
Bring a small pot of water to a boil. Gently lower in the eggs and cook for exactly 6 minutes and 30 seconds. Transfer immediately to an ice bath for 5 minutes then peel carefully. Marinate in soy sauce and water if desired.
Strain and season the broth
Strain the broth through a fine mesh sieve and discard the solids. Return the clear broth to the pot and whisk in the miso paste and soy sauce. Taste and adjust seasoning. Keep hot over low heat.
Cook noodles and assemble bowls
Cook the ramen noodles according to package directions, usually 2 to 3 minutes. Divide noodles among four large bowls. Ladle the hot broth over the noodles. Top each bowl with a halved soft-boiled egg, a slice of pork, and sliced green onions. Serve immediately.
Substitutions
Common mistakes
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