Rich Homemade Tonkotsu Ramen
Universal Bone Broth Blocks

Turn concentrated bone broth into frozen blocks for a high quality bowl of Tonkotsu ramen in five minutes.

Ingredients

• 1.5 kg pork marrow bones
• 5-6 pieces chicken feet
• 1 large purple onion
• 3-4 stalks scallions
• 50 g fresh ginger
• 1 tbsp white peppercorns
• 2 tbsp Sichuan pepper wine
• 1 tbsp Shaoxing wine
• 1 portion ramen noodles
• 1 egg yolk
• 1 tbsp mayonnaise
• 1 packet instant noodle seasoning
• optional minced garlic
• to taste corn, soft-boiled egg, nori, ham

Instructions

1. 1Blanch the meat

   

   Place the raw pork marrow bones and chicken feet into a pot of cold water. Add scallions, ginger, and Sichuan pepper wine to remove odors. Blanch thoroughly for seven to eight minutes.

   Tip: Using chicken feet adds extra collagen which gives the final broth a rich gelatinous texture.
2. 2Wash the blanched bones

   

   Remove the bones from the pot and wash them carefully under warm running water. Pay close attention to scrubbing off any grey foam and surface impurities.

   Tip: Washing the ingredients thoroughly after blanching is the key to achieving a clear and beautiful soup base.
3. 3Add aromatics to the pot

   

   Place the cleaned pork marrow bones and chicken feet into the pot. Add aromatic scallion segments and ginger slices, then toss in a whole onion for a subtle natural sweetness. Sprinkle in the white peppercorns to enhance the flavor profile and eliminate any lingering odors during the pressure cooking process.

   Tip: Starting with clean, thoroughly blanched bones is essential for achieving a clear and beautiful soup base.
4. 4Sauté the meat scraps

   

   After pressure cooking and straining the broth, heat a small amount of oil in a clean wok. Add the meat scraps that were filtered from the initial soup. Sauté them over high heat while using a spatula to mash and break down the proteins, preparing them for emulsification.

   Tip: Frying and mashing the meat scraps allows the proteins to release more effectively, which is the key to creating a thick, concentrated broth base.
5. 5Emulsify the broth

   

   Pour the strained, clear broth back into the wok with the fried meat scraps. The high heat and the proteins from the meat will emulsify the liquid, transforming the clear stock into a rich, milky white, and deeply concentrated base.

   Tip: Maintain a vigorous boil during this stage to ensure the fat and water emulsify properly for that signature creamy texture.
6. 6Strain the concentrated broth

   

   After reducing the emulsified broth by about one-third, pour the rich, milky white liquid through a fine mesh strainer into a clean container.

   Tip: Filtering the broth a second time removes any remaining fine solids, yielding the pure essence of the soup.
7. 7Cool the concentrated broth

   

   Carefully pour the rich, milky white Super Concentrated Soup Treasure into a rectangular stainless steel tray. Let it sit until it cools to room temperature and begins to set into a gelatinous texture. This concentrated essence will serve as the foundation for your quick ramen.

   Tip: Using a wide, flat tray helps the broth cool more evenly and makes it easier to cut into uniform blocks later.
8. 8Portion the broth blocks

   

   Once the concentrated broth has chilled into a firm jelly, remove it from the container. Use a knife or a rolling blade to slice the jelly into small, uniform cubes. These individual portions are now ready to be stored and used as instant flavor bombs.

   Tip: Dip your blade in warm water between cuts if the jelly is too sticky to ensure clean, sharp edges on your cubes.
9. 9Assemble the ramen seasoning

   

   In a serving bowl, combine freshly minced garlic, a raw egg yolk, and a packet of your favorite instant noodle seasoning. Add a squeeze of mayonnaise to the mix. These ingredients will emulsify with the hot broth to create an incredibly creamy and savory ramen soup.

   Tip: The combination of egg yolk and mayonnaise is a great shortcut to achieve the rich, fatty mouthfeel of authentic restaurant-quality Tonkotsu broth.
10. 10Prepare the ramen soup

    

    Dissolve one broth cube in boiling water to recreate the rich tonkotsu base. Pour this steaming hot liquid into a serving bowl containing your prepared seasoning mixture of egg yolk, garlic, and mayonnaise, whisking as you pour to combine.

    Tip: Using boiling water is essential to properly melt the collagen in the broth block and temper the raw egg yolk in the bowl base.

Storage & Make Ahead

Burn It Off

Frequently Asked Questions