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Hakata ramen with tonkotsu broth, noodles, chashu pork, soft boiled egg, and nori.

Easy Hakata Ramen Recipe Tonkotsu Style

A rich and creamy Hakata-style tonkotsu ramen recipe made with pork bone broth, noodles, and authentic toppings you can prepare at home.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 4 Person
Course: Main Dish, Dinner
Cuisine: Japanese
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs pork bones
  • 1 lb chicken wings
  • 1 onion halved
  • 1 knob fresh ginger
  • 6 garlic cloves
  • 2 tbsp soy sauce
  • 2 tbsp miso paste
  • 1 tbsp sake
  • 2 tbsp sesame oil
  • 4 portions ramen noodles Hakata-style, fresh if possible
  • 4 soft boiled eggs
  • 8 slices chashu pork
  • 4 tbsp sliced green onions
  • 1 sheet nori cut into 4 pieces

Equipment

  • 1 Large stock pot
  • 1 Strainer
  • 1 Cutting board
  • 1 Chef’s knife
  • 1 Ramen bowls and ladle

Method
 

  1. Blanch pork bones and chicken wings in boiling water for 10 minutes. Drain and rinse.
  2. Add bones, ginger, garlic, and onion to a stock pot. Cover with water and simmer 3 hours until broth turns creamy white.
  3. Strain broth and return liquid to pot. Add soy sauce, miso, sake, and sesame oil. Adjust to taste.
  4. Cook ramen noodles separately as per package instructions.
  5. Divide noodles into bowls. Pour hot broth over noodles.
  6. Top with chashu pork, green onions, nori, and a soft boiled egg. Serve immediately.

Notes

For deeper flavor, simmer broth up to 6 hours. Use fresh Hakata-style thin noodles for authentic taste.