📺 Watch How to Make This Easy Tonkotsu Ramen

EASY Tonkotsu Ramen 🍜

You’ve waited long enough… and it’s finally here! My EASY, REAL Tonkotsu Ramen recipe!
This isn’t just any ramen. It’s the one that might just change your life… and maybe even the ramen world. Yes, it’s that special.

Tonkotsu is a style of ramen that originated in Fukuoka, Japan. The name tonkotsu literally means “pork bone,” which tells you everything about its base. What makes this ramen special is its rich, creamy white broth—deeply flavorful, hearty, and utterly satisfying.

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I’ve shared many different ramen recipes. In each one, I show you how to make the perfect tare—the flavor-packed sauce that brings ramen to life. From shoyu to miso to shio tare, each one has its own unique depth. Be sure to check out my previous ramen recipes below for more inspiration!

How to make ramen chashu? TAP HERE for the recipe! Melt-in-your-mouth ramen chashu pork that takes your homemade ramen to the next level. Pair it with my Easy Tonkotsu Ramen Recipe for the ultimate bowl of ramen!

I’m SO excited to share this recipe, so let’s jump into it!!
You won’t believe how easy and quick it is but there’s no missing flavor, taste or texture. Trust me, if you make this recipe once, you won’t be able to stop making this ramen!! Let’s get started!

The first step might seem a bit intimidating, but it’s the secret to this easy tonkotsu ramen recipe. Trust me—follow each step and ingredient exactly, and you’ll get that authentic tonkotsu taste and texture at home.

Start by placing 3 to 4 oz of pork fat in a medium pot with enough water to cover it. Bring it to a boil over medium-high heat. Simmer for 5 to 7 minutes, or until the fat is fully cooked.

Why Pork Fat? 🤔

Pork fat and collagen are essential for that signature rich, creamy broth. Traditionally, making tonkotsu broth takes a full day—or even longer. But by cooking a small amount of pork fat and blending it into your broth, you can achieve that luscious texture in just 10 minutes. In fact, some ramen shops use this very technique on top of their pork bone base.
Cooking the pork fat fully also makes it easier to blend smoothly into the soup.

Cut the cooked pork fat into small chunks and place them in a blender. Add 2 cups of chicken stock and blend on high speed until completely smooth, about 1 to 2 minutes. There should be no visible chunks—just a rich, creamy base for your broth.

Pour the pork fat and chicken stock mixture back into the now-empty pot (just give it a quick rinse first).
Can you see how milky and creamy the broth already looks? Blending the fat like this is the secret to achieving that rich, creamy tonkotsu texture—it’s like magic!

Now, pour in 2 cups of dashi stock (or substitute with chicken stock) and 2 cups of unsweetened soy milk or whole milk. Give it a stir and bring the mixture to a gentle simmer over medium heat.

At the same time, bring a separate pot of water to a boil. This will be for cooking the noodles and toppings.

Meanwhile, let’s get the ramen toppings ready.

Finely chop one green onion per serving. Slice a few pieces of black fungus into long, thin strips. For the chashu, sear 1 to 2 slices per serving in a dry pan over high heat or use a torch or broil on high for 3 to 5 minutes until nicely seared.

Once the water comes to a boil, blanch a handful of bean sprouts for 1 minute. Remove, drain well, and set aside. Next, blanch the sliced black fungus for 1 minute as well. Remove and drain. Finally, cook your ramen noodles. Fresh or frozen will take about 2 minutes, while instant noodles will need 3 to 4 minutes. 

While noodles are cooking, add 3 to 4 tbsp tsuyu (Japanese soup base sauce) in a serving bowl. You can also us chashu tare (sauce left after making the ramen chashu) and that’s what I used. Carefully, pour 1 1/2 cup of broth we made earlier. Mix well. Drain cooked noodles well and add to bowl. Stir noodles to coat evenly with broth and arrange. 

Arrange your toppings over the noodles—bean sprouts, black fungus, chopped green onions, seared chashu slices, and a ramen egg. Finally, grate in a fresh garlic clove to taste. This sharp, spicy touch will perfectly cut through the richness of the creamy broth.

Enjoy! 🍜

EASY Real Tonkotsu Ramen

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5 from 9 reviews

• Author: Seonkyoung Longest
• Total Time: 20 minutes
• Yield: 4 1x

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Ingredients

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For the Broth (make 4 servings)

• 3 to 4 oz pork fat
• 2 cups chicken stock
• 2 cups dashi stock (you can substitute with chicken stock)
• 2 cups unsweetened soy milk, unsweetened cashew or unsweetened oat milk

For a Bowl of Ramen

• 1 portion fresh frozen or instant ramen noodles (for tonkotsu, I recommend thin noodles)
• 3 to 4 tbsp tsuyu (Japanese soup base sauce) or chashu tare
• 1 green onion, chopped
• Handful beansprouts
• Handful black fungus
• 1 to 2 slices of chashu
• 1/2 to 1 ramen egg
• 1 clove garlic, optional

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Instructions

1. Place pork fat in a medium pot with enough water to cover pork. Bring it to boil over medium high then cook pork belly 5 to 7 minutes or until fully cooked. Cut pork fat into small chunks and place in a blender. Add chicken stock and blend high speed until smooth, about 1 to 2 minutes. Pour pork fat and chicken stock mixture back to now-empty-pot (rinse pot quickly then use) then add in dashi stock and unsweetened soy milk. Stir and bring it to simmer over medium heat. Also, bring another pot of water to boil to cook noodles and toppings. 
2. Meanwhile, let’s prepare ramen toppings. 
   Chop green onion. Slice black fungus into long thin strips. Prepare chashu by searing on a dry pan over high heat, torch or high broil for 3 to 5 minutes. 
3. When water is boiling, blanch bean sprouts for 1 minute then remove from water. Drain well and set aside. Next, blanch black fungus for 1 minutes then remove from water. Drain well and set aside. Finally, start cooking noodles. Fresh or frozen one will take only 2 minutes. Instant ramen noodles will take 3 to 4 minutes. 
4. While noodles are cooking, add tsuyu or chashu tare in a serving bowl. Carefully, pour 1 1/2 cup of broth we made earlier. Mix well. Drain cooked noodles well and add to bowl. Stir noodles to coat evenly with broth and arrange. Arrange toppings on top of noodles – beansprouts, black fungus, green onions, chashu and ramen egg. Lastly, to your taste, grate in a clove of garlic. This sharp spicy garlic will perfectly balance this thick rich broth. Enjoy!

• Prep Time: 5 minutes
• Cook Time: 15 minutes

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