Tonkotsu-Style Home Ramen

Cook it step by step

1. 1

   Put the pork bones in a stockpot, cover with cold water and bring to a hard boil for 10 minutes. Drain, rinse the bones and scrub away dark blood or scum; wash the pot before continuing.

2. 2

   Return the cleaned bones to the pot, cover with fresh water by 5 cm and boil vigorously, not gently, for 4 hours. Top up with boiling water whenever the bones begin to show.

3. 3

   Add smashed garlic and ginger for the final hour. Stir and break up softened joints occasionally so fat and collagen emulsify and the broth becomes opaque and creamy.

4. 4

   Strain through a fine sieve, discarding solids. For each serving, mix soy sauce, sesame paste and salt in the hot bowl, then whisk in about 350 ml boiling broth; adjust seasoning before adding noodles.

5. 5

   Bring a separate large pot of unsalted water to a rolling boil. Cook ramen noodles for the package time—usually 2–3 minutes—stirring immediately so they do not clump.

6. 6

   Drain the noodles thoroughly and transfer straight to the seasoned broth. Work one bowl at a time so the noodles remain springy.

7. 7

   Top with hot roasted pork, a halved soft-boiled egg and spring onion. Serve immediately; cool leftover broth quickly and refrigerate within 2 hours.