What is Tonkotsu Ramen?
Tonkotsu ramen (豚骨ラーメン) originated in Fukuoka, on the island of Kyushu. It’s a noodle soup built on pork bones boiled vigorously until the broth turns milky and rich.
My version uses a pressure cooker, so it comes together in about 4 hours, instead of 8 to 12 hours ramen shops typically simmer.
Why I Love This Recipe
- Tare in the bowl – The seasoning sauce goes into each bowl, not the pot, which is how ramen shops season every serving.
- Ramen-shop broth, one afternoon – An hour under pressure pulls from the bones what a long simmer does, and one hour of hard boiling finishes it.
- Milky, not thin – That hard boil emulsifies the fat and collagen into the broth, which is what turns it opaque instead of watery.
- No pork smell – Soaking the bones and skimming as it boils removes the blood and scum that cause off odors.
My Recipe Story
I thought a pressure cooker wouldn’t be possible, because you can’t skim the scum and the smells get trapped inside. But we figured out a way to make it work.
Growing up in Japan, tonkotsu ramen was something I only ate at a ramen shop. So even with readers requesting it for a long time, I was hesitant to make this recipe. But as the demand kept growing, I finally decided to tackle it with my team.
My goal was simple—get a rich, satisfying broth without spending two days on it the way ramen shops do. I had to use a pressure cooker to cut the time down, without sacrificing flavor.
I didn’t think a pressure cooker would work at first, since you can’t skim the scum and the smell gets trapped inside. But after rounds of testing, we figured out a way to make it work—and came up with a recipe that satisfied some of the toughest ramen-loving critics.
If you love ramen, try my Miso Ramen, Vegetarian Ramen, and Spicy Shoyu Ramen recipes next!
Key Ingredients
This recipe has five parts: the tonkotsu broth, a cold brew dashi (Japanese soup stock), the shoyu tare (seasoning sauce), the hidden seasonings (kakushiaji), and the noodles and toppings.
- Pork leg bones and pork hock with skin – The bones give the broth its body and the hock adds richness from its skin, fat, and connective tissue. Pork backbones work too, and a pig’s foot (pork trotter) can replace the hock.
- Usukuchi (light-colored) soy sauce – It seasons the tare without darkening the soup. Regular soy sauce turns it a milky brown.
- Fresh ramen noodles – They hold their bite in a rich broth better than dried. Frozen, dry, or gluten-free noodles all work.
- Iriko/niboshi (dried anchovies) – They give the cold brew dashi its backbone of umami. Skip them and the dashi loses depth.
Find the printable recipe with measurements below.
Jump to Recipe
What Are Hidden Seasonings?
We add hidden seasonings (kakushiaji, 隠し味) to ramen broth to enhance the overall depth, balance, and complexity of the flavor. While they may not stand out on their own, they play a powerful role in making the broth richer, more layered, and unforgettable.
- Onion – Adds natural sweetness and mellows the richness of the soup.
- Scallion – Cuts through the heaviness and helps mask any lingering odor.
- Katsuobushi (dried bonito flakes) – Adds a layer of smoky umami and balances the pork base with a hint of fish flavor.
- Sake – Neutralizes gamey smells and enhances umami in the broth.
- Vinegar – Removes the pork’s odor and brightens the flavor without tasting sour. Its acidity also softens the bones as they cook, releasing more collagen into the broth for a richer, thicker soup.
Key Equipment
- Instant Pot or pressure cooker – If you don’t have one, you can use a large stock pot; see the recipe card below for instructions.
How to Make Easy Tonkotsu Ramen
Preparation
- Clean the bones. Rinse the pork bones and hock, then soak them in cold water for 15 minutes, changing the water several times.
- Pressure cook the broth. Add the bones, hock, garlic, ginger, and water to the Instant Pot. It takes about 40 minutes to come up to pressure, then 1 hour at high pressure.
- Start the dashi. Meanwhile, soak the kombu, shiitake, and anchovies in cold water at room temperature (cold brew).
- Make the shoyu tare. Simmer the sake, mirin, usukuchi soy sauce, water, and kombu, then stir in the salt off the heat and let it cool.
Cooking
- Boil and skim. Quick release the pressure, uncover, and boil the broth hard on Sauté mode, skimming the scum as it rises.
- Add the hidden seasonings. Once boiling, add the onion, green onions, vinegar, sake, the soaked shiitake and anchovies, and the katsuobushi, and bring it back to a rolling boil.
- Add the dashi liquid. After 30 minutes, pour in the dashi liquid (not the kombu) and boil 30 minutes more, stirring to emulsify.
- Strain. Strain the broth through a fine-mesh strainer, pressing the solids to get every drop.
Assemble
- Cook the noodles. Boil the ramen noodles to your preferred firmness, and put 1 Tbsp tare in each warmed bowl.
- Serve. Add the hot broth, then the noodles, then your toppings, and serve right away.
Nami’s Recipe Tips
- Use a mesh strainer for the final broth – The mesh should be fine enough to catch all the solids. This will give you a smoother broth.
- Soak the pork bones in several changes of water – This leaches out the blood from the bones. If you don’t clean it, it can create more debris in the broth. I soak them for 15 minutes, changing the water several times.
- Boil the broth on high heat to emulsify it – The intense boil helps break down the pork bones, melting the fat and collagen into the soup to make it rich and flavorful, with an opaque, creamy appearance.
- Weigh your salt – Brands differ by volume, so 25 grams is not about 3 Tbsp of Diamond Crystal kosher salt but may not be 3 Tbsp of yours. Use a kitchen scale and go by weight. tablespoons depending on the brand.
- Quick release, don’t wait it out – The broth cools while the pressure drops on its own, and the next step is a hard boil. I quick release so it goes straight into that boil instead of being reheated.
- Skim for a clean broth – Scum is blood and protein, and left in, it turns the soup muddy and gives it an off smell. Skim blood clots, but leave the fat and bone marrow because they are what makes tonkotsu rich.
Variations
Customize your tonkotsu ramen with the traditional toppings of your choice. Some toppings I prepare homemade a day or two in advance, while most others are easy to purchase at a Japanese market.
- Ramen Eggs (ajitsuke tamago)
- Homemade Chashu (Japanese braised pork belly) or make my Chicken Chashu
- Menma (Seasoned Bamboo Shoots) – store bought or make my Quick Menma recipe
- Chopped green onions
- Dried wood ear mushrooms – rehydrated and sliced
- Pickled red ginger (beni shoga)
- Spicy pickled mustard greens (takana) – store bought in Japanese supermarket
- Nori seaweed
- White toasted sesame seeds
What to Serve with Easy Tonkotsu Ramen
In Japan, we often order ramen as part of a set meal (teishoku) with classic side dishes. Below are some of my favorite recipes to serve with tonkotsu ramen.
- Karaage – This Japanese fried chicken is a classic accompaniment to ramen!
- Gyoza – Crispy on the outside and juicy inside, delicious Japanese potstickers are a ramen shop staple.
- Green salad – Drizzle on my Carrot Ginger Dressing that tastes just like Japanese restaurant version.
- Takoyaki – These grilled octopus balls are a delicious appetizer or side dish.
Storage Tips
To store: You can keep the leftovers in separate containers and store them in the fridge for up to 3 days or in the freezer for 1 month. Boil the noodles right before serving.
FAQ
Where does tonkotsu ramen come from?
Kurume, in Fukuoka Prefecture. A stall called Nankin Senryo opened there in 1937 and served a pork bone soup that was still clear. Ten years later, at another Kurume stall called Sankyu, a pot was left boiling too hard by mistake, the broth turned milky, and that accident became the tonkotsu we know.
Can I make this without a pressure cooker?
Yes. Use a large stock pot, add 2 cups (500 ml) more water, and simmer uncovered for 3 to 4 hours. Partially covering the pot slows the evaporation. The longer it goes, the more the bones give up.
Why isn’t my broth white and creamy?
The white color comes from fat and collagen emulsifying into the water, and that only happens at a hard, rolling boil. If the heat drops to a simmer, or the boil is too short, the broth stays thin and separates instead.
Can I use a natural release instead?
You can, and in a recipe that already takes 6 hours, waiting 30 minutes for the pressure to drop on its own costs you very little. But this one is built to be fast. The broth cools while you wait, and the very next step is to bring it back to a hard boil — so I quick release and keep things moving instead of reheating broth that was already hot.
Readers’ Tonkotsu Ramen
Tonkotsu Ramen was the JOC Cooking Challenge for June 2025. Check out the delicious dishes created by Just One Cookbook readers!
Easy Tonkotsu Ramen Recipe
Make my Easy Tonkotsu Ramen recipe for a delicious bowl of noodle soup just like your favorite ramen shop. I'll show you my pressure-cooker shortcut to make a rich, creamy, and intensely flavorful pork broth from scratch in just 4 hours!
Ingredients
Servings:
For the Tonkotsu Broth
- 3½ lb pork leg bones (roughly 6 pieces; or use 4.5 lb (2 kg) pork backbones)
- 1.3 lb pork hock with skin (or use 1 pig foot/trotter)
- 2 QT water
- 1 head garlic (3 oz, 85 g)
- 1 knob ginger (1 inch, 2.5 cm; skin on)
For the Cold Brew Dashi (Japanese Soup Stock)
- 2 cups water
- 1 piece kombu (dried kelp) (6 x 6 inches, 15 x 15 cm per piece)
- 2 dried shiitake mushrooms (0.6 oz, 16 g)
- 5 iriko/niboshi (boiled and dried anchovies) (0.3 oz, 8 g; head and intestine removed)
For the Shoyu Tare (Seasoning Sauce)
- 2 Tbsp sake
- 2 Tbsp mirin
- 4 Tbsp usukuchi (light-colored) soy sauce
- 2 Tbsp water
- 1 piece kombu (dried kelp) (2.5 x 2.5 inches, 6 x 6 cm per piece)
- 25 g Diamond Crystal kosher salt (about 3 Tbsp, to taste; please weigh your salt; add more salt rather than tare so the soup won't get darker)
For the Hidden Seasonings
- 1 onion (medium)
- 2 green onions/scallions
- 1 cup katsuobushi (dried bonito flakes)
- 2 Tbsp sake
- 2 Tbsp rice vinegar (unseasoned)
For the Ramen
- 4 servings fresh ramen noodles (use fresh noodles, dry ramen noodles, or GF ramen noodles; I used frozen ramen this time)
- 2 green onions/scallions (thinly sliced)
- 4 Ramen Egg (optional; cut in half; prepare them in advance using my Ramen Eggs recipe)
- 8 slices Homemade Chashu (optional, or make Chicken Chashu)
- 1 Tbsp pickled red ginger
- additional toppings of your choice (menma (seasoned bamboo shoots) and dried wood ear mushrooms (rehydrated and thinly sliced))
Instructions
To Pressure Cook the Tonkotsu Broth
- Gather all the tonkotsu broth ingredients.
- Rinse 3½ lb pork leg bones and 1.3 lb pork hock with skin under running water.
- Soak the pork bones and hock in a large bowl of water for 15 minutes to remove blood, changing the water several times. Nami's Tip: If you’re using pork backbones, remove the white spinal cord-like tissue, as it can give off a strong odor. Use chopsticks instead of your hands to avoid getting cut by the bones.
- Meanwhile, peel off the papery outer layers of 1 head garlic (keeping the head whole). Trim off and discard the root end. Then, slice the entire head in half crosswise to expose the cloves.
- Slice 1 knob ginger (skin on) into thin slices.
- Place the bones, hock, ginger, garlic, and 2 QT water in a pressure cooker pot or in the inner pot of an Instant Pot.
- Keep the water at or below the maximum line (see image). If it's above, set some aside and add it back when you boil the broth later. Cover and lock the lid. Point the steam release handle at Sealing. Select Pressure Cooking, high pressure, 60 minutes, and press start. It takes about 40 minutes to come up to pressure, so you have 1 hour and 40 minutes to prepare everything else.
- No Pressure Cooker? Use a large stock pot. Add 2 cups (500 ml) more water and simmer uncovered for 3–4 hours. Partially cover the pot to slow the evaporation. The longer it simmers, the more flavor you'll extract from the bones.
To Cold Brew the Dashi
- Gather all the dashi (Japanese soup stock) ingredients.
- Add 1 piece kombu (dried kelp), 2 dried shiitake mushrooms, and 5 iriko/niboshi (boiled and dried anchovies) to 2 cups water in a medium bowl (I used a glass measuring cup). Set it aside at room temperature to extract the umami.
To Make the Shoyu Tare (Seasoning Sauce)
- Gather all the tare ingredients.
- Add 2 Tbsp sake, 2 Tbsp mirin, 4 Tbsp usukuchi (light-colored) soy sauce, and 2 Tbsp water to a small pot.
- Add 1 piece kombu (dried kelp) and heat over medium heat until nearly boiling. Reduce to low heat and simmer for 3–4 minutes, then turn off the heat.
- Add 25 g Diamond Crystal kosher salt to the pot and stir well. Once the salt has dissolved, let the tare cool to room temperature. Nami's Tip: If you boil or reheat the tare after adding the salt, the salt may crystallize and not dissolve properly, so be careful.
To Prepare the Hidden Seasonings
- Gather the ingredients for the hidden seasonings. Nami's Tip: Don't skip the rice vinegar. It cuts the heaviness and helps draw the collagen out of the bones as the broth boils.
- Cut 1 onion in half with the skin on and 2 green onions/scallions in half crosswise. Set aside until the broth is done pressure cooking.
To Skim the Broth
- Immediately after the pressure cooking cycle ends, quick release the pressure by carefully turning the steam release valve with a long spatula to the Venting position (or by pressing the quick release button, depending on your model). Nami's Tip: Lightly cover the valve with a paper towel to reduce the splatter.
- Carefully open the lid. For the Instant Pot, select the Sauté mode (30 minutes) and high temperature, and bring it to a hard boil. The broth will bubble and splash, so transfer it to a large stock pot if yours is already close to full. For a regular pressure cooker or stock pot, increase the heat to high and bring it to a hard boil.Skim off the scum that floats to the surface with a fine-mesh skimmer, and keep on skimming over the next hour. Nami's Tip: Don't take too much fat or bone marrow with the scum. The rendered fat is what makes the broth rich.
To Add the Hidden Seasonings
- Add the onion and green onions/scallions to the tonkotsu broth.
- Add 2 Tbsp rice vinegar (unseasoned) and 2 Tbsp sake. Carefully remove the shiitake mushrooms and anchovies that are soaking in the cold brew dashi and add them to the soup broth. Reserve the dashi liquid (we'll add it later).
- Add 1 cup katsuobushi (dried bonito flakes) to the soup and stir well to combine.
To Finish Cooking the Tonkotsu Broth
- Keep the soup broth at a rolling boil on Sauté mode (high). Skim the broth occasionally.
- Keep the broth at a hard boil and stir hard from the bottom every 10 minutes so the pot bottom doesn't scorch.At 30 minutes, when the soup has reduced a little, pour in the dashi liquid only, not the kombu. Nami's Tip: A mesh splatter guard saves the cleanup. With an Instant Pot, watch the gap between inner and outer pots.
- Reset the Instant Pot to cook on Sauté mode (high) for another 30 minutes, stirring occasionally, to help emulsify the soup.Nami's Tip: Stirring disperse the fat and protein evenly, which helps the broth emulsify.
To Strain the Broth (Final Step)
- After a full hour of boiling, turn off the Sauté mode or the heat on the stove. Lift out the big bones with tongs into a mesh strainer set over a clean medium pot, let them drain, then discard them.
- Remove the other solids from the soup using tongs and transfer them to the strainer over the pot. Strain and press them well with a wooden spatula to squeeze out the liquid. Discard the solids.
- Start straining the soup broth from the pressure cooker. Pour a small amount of soup into the strainer and let it drain into the medium pot. Press the solids with the wooden spatula. Nami's Tip: It's harder to pour a lot of liquid at once and strain it, so work with a little bit of soup at a time.
- Continue straining the soup, little by little. Remove the strainer when you're done. Your tonkotsu broth is ready to use. Heat it up if you're ready to eat ramen or store it for another day.
To Store the Broth for Later
- Cool the broth quickly by setting the pot in an ice bath, then transfer it to an airtight container and refrigerate for up to 3 days or freeze for 1 month.Nami's Tip: In summer, cool it fast and get it into the fridge. A big pot of pork broth left on the counter spoils quickly.
To Prepare the Tonkotsu Ramen
- Start boiling a large pot of water to cook the ramen noodles. Heat the tonkotsu broth and keep it covered so it's ready to serve as soon as the noodles are done cooking. Gather the tare, noodles, and toppings.
- Prepare your ramen bowls (I used the Ash Glazed Ramen Bowl from JOC Goods). Warm up the bowls by filling them with hot water. Right before you cook the noodles, dump out the hot water and add 1 Tbsp tare to each warmed bowl. Nami's Tip: 1 Tbsp is the ideal amount of seasoning sauce—adding more will make the soup too dark.
- Once the water is boiling, cook 4 servings fresh ramen noodles according to the package instructions to your desired firmness.
- Just before the noodles are done, add 350 ml (about 1½ cups) of tonkotsu broth to each ramen bowl. I used my kitchen scale, which is much easier than using a measuring cup that possibly cools down the broth.
- Drain the noodles thoroughly and divide them into the bowls. Pull up the noodles from the soup with cooking chopsticks (I used Pastel Essence Cooking Chopsticks from JOC Goods), then lay them down into the soup so the noodles line up neatly in one direction.
To Serve
- Add your toppings and serve immediately, before the noodles soak up the soup. Nami's Tip: I use thinly sliced green onions, Ramen Eggs, Homemade Chashu, menma, rehydrated wood ear mushrooms, and pickled red ginger.
To Store the Leftovers
- Store the leftovers in separate containers, in the refrigerator for up to 3 days or the freezer for 1 month. The flavor fades after that. Boil the noodles right before serving.
Notes
Where to Buy
- Pork bones: the refrigerated section at H Mart, or a well-stocked butcher.
- Noodles: refrigerated Myojo and Yamachan Ramen at Japanese markets, often at larger Korean and Chinese groceries, or Sun Noodles shipped anywhere in the U.S.
- 2 green onions/scallions (thinly sliced)
- 4 Ramen Eggs (Ajitsuke Tamago) (cut in half)
- 8 slices Homemade Chashu (Japanese Braised Pork Belly)
- Menma (seasoned bamboo shoots) – Get store bought or make my Quick Menma Recipe
- Dried wood ear mushrooms (rehydrated and thinly sliced)
- 1 Tbsp pickled red ginger (beni shoga or kizami beni shoga)
Nutrition
Calories: 523kcal, Carbohydrates: 38g, Protein: 50g, Fat: 16g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 259mg, Sodium: 1653mg, Potassium: 603mg, Fiber: 2g, Sugar: 6g, Vitamin A: 396IU, Vitamin C: 7mg, Calcium: 204mg, Iron: 4mg
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