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Creamy Tonkotsu-Style Ramen Bowl Recipe with Soft-Boiled Egg

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A rich and creamy tonkotsu-style ramen bowl featuring a silky pork bone broth, chewy noodles, and a perfectly soft-boiled egg. This recipe delivers authentic flavor with a shorter cooking time and simple ingredients.

Ingredients

Scale
  • 5 pounds pork bones (neck or leg bones preferred for richness)
  • 1 large onion, halved
  • 6 cloves garlic, smashed
  • 2-inch piece of ginger, sliced
  • 2 dried shiitake mushrooms (optional)
  • 1 tablespoon vegetable oil (for roasting bones)
  • 2 tablespoons soy sauce
  • 1 tablespoon mirin
  • Salt to taste
  • 4 servings fresh or dried ramen noodles
  • 4 large eggs (for soft-boiling)
  • 2 green onions, thinly sliced
  • Nori sheets, cut into strips (optional garnish)
  • 1 cup bean sprouts (optional)
  • Chashu pork slices or cooked pork belly (optional)

Instructions

  1. Preheat oven to 425°F (220°C). Spread pork bones on a roasting pan, drizzle with vegetable oil, and roast for 30-40 minutes until browned.
  2. While bones roast, halve the onion, smash garlic cloves, and slice ginger. Set aside dried shiitake mushrooms if using.
  3. Transfer roasted bones to a large stockpot and cover with about 16 cups (3.8 liters) of cold water. Bring to a rolling boil over high heat, then reduce to a gentle simmer.
  4. Skim off any foam or scum that rises during the first 15 minutes to keep broth clear.
  5. Add onion, garlic, ginger, and shiitake mushrooms to the pot. Simmer uncovered for 3 hours, topping up water as needed to keep bones submerged. The broth should turn milky white and creamy.
  6. Strain broth through a fine mesh strainer or cheesecloth into a clean pot or bowl. Discard solids.
  7. Season broth with soy sauce, mirin, and salt to taste. Keep warm over low heat.
  8. Bring a separate pot of water to a boil. Cook ramen noodles according to package instructions (2-3 minutes fresh, 4-5 minutes dried). Drain and divide into serving bowls.
  9. Bring water to a gentle boil in a medium saucepan. Gently lower eggs into boiling water and cook for exactly 6 minutes.
  10. Immediately transfer eggs to an ice bath for 5 minutes. Peel carefully and slice in half.
  11. Ladle hot broth over noodles. Top each bowl with half a soft-boiled egg, sliced green onions, nori strips, bean sprouts, and optional chashu pork slices.
  12. Serve immediately while piping hot.

Notes

Skim foam early to prevent bitter broth. Keep a gentle simmer to avoid greasy broth. Roast bones first for richer flavor. Use slightly older eggs for easier peeling. Adjust seasoning after straining broth. If broth is too thin, simmer uncovered for 15-20 minutes to thicken. For gluten-free, use tamari instead of soy sauce and substitute noodles accordingly.

Nutrition

Keywords: tonkotsu ramen, creamy ramen, soft-boiled egg, pork bone broth, Japanese noodle soup, easy ramen recipe

Find it online: https://avabake.com/creamy-tonkotsu-style-ramen-bowl-recipe-with-soft-boiled-egg-easy-guide/