Tonkotsu Ramen

🔥 Prep

• Rinse the 500 g pork bones under cold water and pat dry; break larger bones if desired to expose marrow.
• Peel and mince the 3 cloves of garlic.
• Peel and thinly slice the 1 piece of ginger. of ginger.
• Measure out 2 tbsp soy sauce and set aside in a small bowl.
• Keep the 200 g ramen noodles in their packaging until ready to cook.

🔥 Cook

• 1. Place the 500 g pork bones in a large stockpot, cover with 3 L cold water, and bring to a rolling boil over high heat for 10 minutes; then discard the water (blanching step).
• 2. Rinse the bones, return them to the pot, add fresh 3 L water, and bring to a gentle boil over medium‑high heat.
• 3. Reduce to a low simmer, add the minced 3 cloves garlic and sliced 1 piece ginger, and maintain a low simmer (just a few bubbles) for 12 hours, skimming foam and fat occasionally.
• 4. After simmering, strain the broth through a fine‑mesh sieve into a clean pot; discard the solids.
• 5. Stir in the 2 tbsp soy sauce, taste and adjust seasoning, then keep the broth hot over low heat.
• 6. In a separate pot, bring water to a rolling boil over high heat, add the 200 g ramen noodles, and cook for 2‑3 minutes until al dente; drain and rinse briefly with warm water.
• 7. Divide the noodles into serving bowls, ladle the hot tonkotsu broth over them, and serve immediately.

🔥 Serve

• Top each bowl with optional garnishes such as sliced chashu pork, soft‑boiled egg halves, nori sheets, chopped green onions, and a drizzle of sesame oil.
• Serve with a side of pickled vegetables (e.g., takuan or beni shoga) and a small dish of chili oil or rayu for those who prefer heat.
• Enjoy the ramen while the broth is steaming hot and the noodles retain their firm texture.