dinner · dairy-free
Tonkotsu ramen
Rich, creamy pork-bone broth boiled hard for hours, with tare, thin noodles, chashu and soft eggs.
- Time
- 720min
- Steps
- 5
Ingredients
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Allergens
Contains egg, wheat, soy and sesame.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Blanch bones 10 minutes, drain and scrub clean.
-
2
Cover with fresh water and boil hard (rolling boil) 10–12 hours, topping up; add aromatics the last 2 hours (or pressure-cook 2 hours).
-
3
Strain; the broth should be milky and opaque.
-
4
Warm 2 tbsp tare in each bowl and add hot broth.
-
5
Add cooked noodles and top with chashu, egg and garnishes.
