Spicy Tonkotsu Ramen with Crispy Fried Garlic

A deeply flavorful tonkotsu ramen with a spicy kick. The creamy pork broth is enhanced with chili oil and topped with crispy fried garlic, marinated soft-boiled egg, and bean sprouts.

Prep Time

30 minutes

Total Time

12 hours 30 minutes

Calories

750 kcal

Difficulty

Medium

Equipment

7 items

Cost

£3.74/serving

Season:

🍂 Autumn

Meal Type:

Snack•Soup

Cuisine:

Japanese

Main Ingredient:

Pork•Eggs

Mood:

Comfort Food•Spicy

Ingredients

Servings

2kgPork Bones (Femur, Knuckles, Neck)(Cut into smaller pieces)

£6.00

4litersWater(For broth)

1largeYellow Onion(Quartered)

£0.60

50gGinger(Peeled and sliced)

£0.60

6clovesGarlic(Crushed)

£0.25

4piecesDried Shiitake Mushrooms(Optional, for extra umami)

£1.50

400gRamen Noodles(Fresh or dried)

£1.20

4piecesSoft-Boiled Eggs(Marinated (see instructions))

£1.50

200gBean Sprouts(Blanched)

£0.60

2stalksGreen Onions(Thinly sliced)

£0.50

2tbspChili Oil(Adjust to taste)

£0.75

2tbspSoy Sauce(For tare)

£0.10

1tbspMirin(For tare)

£0.15

1tbspSake(For tare, optional)

£0.20

1tbspBlack Garlic Oil(Optional, for extra depth of flavor)

£0.50

1tspSesame Seeds(For garnish)

£0.10

4clovesGarlic(Thinly sliced for crispy garlic)

£0.25

0.3cupVegetable Oil(For crispy garlic)

£0.15

Total Cost

£14.95

£3.74 per serving

Instructions

1.
**Tonkotsu Broth:** Rinse the pork bones thoroughly under cold water. Place them in a large stockpot and cover with cold water. Bring to a boil over high heat, then immediately drain the water. Rinse the bones again.
2.
Refill the stockpot with 4 liters of fresh water. Add the quartered onion, sliced ginger, crushed garlic, and dried shiitake mushrooms (if using). Bring to a boil, then reduce heat to a very gentle simmer. Skim off any scum that rises to the surface.
3.
Simmer for at least 12 hours, or up to 24 hours, maintaining a gentle simmer and skimming occasionally. The broth should be milky white and rich in flavor.
4.
Strain the broth through a fine-mesh sieve lined with cheesecloth. Discard the solids.
5.
**Marinated Soft-Boiled Eggs:** Bring a pot of water to a rolling boil. Gently lower the eggs into the boiling water and cook for 6-7 minutes for a soft yolk. Immediately transfer the eggs to an ice bath to stop the cooking process.
6.
Carefully peel the eggs and place them in a marinade of soy sauce, mirin, and sake (if using) for at least 2 hours, or preferably overnight.
7.
**Crispy Fried Garlic:** Thinly slice the garlic. Heat vegetable oil in a small saucepan over medium heat. Add the garlic slices and fry until golden brown and crispy. Remove the garlic with a slotted spoon and drain on paper towels. Reserve the garlic-infused oil.
8.
**Tare:** In a small saucepan, combine soy sauce and mirin. Bring to a simmer over medium heat and cook for 1-2 minutes. Remove from heat and set aside.
9.
**Assemble the Ramen:** Cook the ramen noodles according to package directions. Drain well.
10.
In each serving bowl, add 1-2 tablespoons of the tare (soy sauce mixture). Add about 500ml of the hot tonkotsu broth.
11.
Add the cooked ramen noodles to the bowl.
12.
Top with half a marinated soft-boiled egg, blanched bean sprouts, sliced green onions, crispy fried garlic, and a drizzle of chili oil and black garlic oil (if using).
13.
Sprinkle with sesame seeds and serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (850g)

750 kcal / 3138 kJ

Carbs

60g

23% of RDA

Fat

40g

57% of RDA

Protein

45g

90% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

8 g

9% of RDA

Sodium

1500 mg

65% of RDA

Saturated Fat

15 g

75% of RDA

Chef's Tips

For a richer broth, roast the pork bones in the oven at 400°F (200°C) for 30 minutes before simmering.

Adjust the amount of chili oil to your desired spice level.

You can add other toppings such as chashu pork, nori seaweed, or menma (fermented bamboo shoots).

If you don't have time to make the broth from scratch, you can use store-bought tonkotsu broth as a shortcut, but the flavor won't be as complex.

Cooking Equipment

Large Stockpot

Large Pot

Small Saucepan

Skimmer

Slotted Spoon

Bowls

Chopsticks

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a richer broth, roast the pork bones in the oven at 400°F (200°C) for 30 minutes before simmering.

Adjust the amount of chili oil to your desired spice level.

You can add other toppings such as chashu pork, nori seaweed, or menma (fermented bamboo shoots).

If you don't have time to make the broth from scratch, you can use store-bought tonkotsu broth as a shortcut, but the flavor won't be as complex.

Spicy Tonkotsu Ramen with Crispy Fried Garlic

Ingredients

Instructions