Recipe: Tonkotsu Ramen Broth


This is our attempt at a proper traditional ramen broth. It takes a really long time but it's pretty hands off and the results are spectacular. This is a ramen worth waiting for.


For The Broth

  • 1 chicken carcass
  • 500 g pork bones
  • 1 pig's trotter
  • 2 onions
  • 1 bulb garlic
  • 20 g fresh ginger
  • 1 leek
  • 100 g shiitake mushrooms

To Finish

  • 2 portions ramen noodles
  • 2 tbsp miso and soy base
  • 1 handful of your favourite ramen toppings
Blanch the Bones

Step 1

Blanch The Bones

Place the chicken carcass, pork ribs and trotter into the largest pan you have and cover with cold water, then heat to a boil.

Boil the Stock

Step 2

Boil The Stock

Peel and half the onions, then place onto a baking tray to roast in the oven for 20 minutes. Drain the bones, wash them and refresh with clean, cold water. Add the roasted onions, crushed bulb of garlic, sliced ginger, sliced raw leek and mushrooms into the pan as well. Heat to a boil and boil rapidly for 8 hours… topping up with water if the bones become exposed at any point.

Finish and Serve

Step 3

Finish And Serve

Cook your noodles in the broth for 8-10 minutes until just soft through, but with a little bounce (or follow the packet instructions). Add a little flavour base to two bowls, add the noodles then pour over the broth. Serve with ramen toppings (we went for soy egg, radish, spring onion and sesame seeds. Makes 2 bowls

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