Shortcut Tonkotsu Ramen
Add Preferred SourceShortcut Tonkotsu Ramen is a simpler way to make rich pork ramen at home without spending hours on the broth. Roasting the pork, bones, onion, and garlic helps build flavor quickly, while mushrooms, bok choy, noodles, and soft-boiled eggs turn it into a full bowl that works for dinner any night of the week.
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Tonkotsu ramen is usually made with pork bones simmered for hours to create its rich, creamy broth. This shortcut version uses roasted pork, bones, and aromatics to build flavor faster, so you can make a homemade pork ramen without the long simmer.
Why You’ll Love It
- It gives you rich pork flavor without spending all day on the broth.
- Roasting the pork and bones first adds more depth to the broth.
- Bok choy, mushrooms, noodles, and soft-boiled eggs turn the broth into a full meal.
- You can prep the broth and toppings ahead, then finish the bowls when you’re ready to serve.
This is the kind of recipe that works well when you want something a bit different from the usual dinner. You can make the broth ahead, prep the toppings in advance, and pull everything together when you’re ready to serve.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make Shortcut Tonkotsu Ramen with Step-By-Step Instructions
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
Getting this shortcut tonkotsu ramen right comes down to a few simple steps, and I’ve broken them down so it’s easy to follow.
Prepping the Pork
Start by preheating your oven to 390°F (200ºC). Brush the pork tenderloin with hoisin sauce for that sweet and savory glaze. Arrange the pork, pork bones, whole garlic cloves, and onions on a baking tray. Season with a dash of kosher salt and pepper to bring out the flavors.
Roasting
Pop the tray into the oven and let everything roast for about 30-35 minutes. You want the pork to be golden and sizzling – that’s when you know all those flavors are coming together just right.
Boil the Bok Choy and Eggs
While the pork is doing its thing in the oven, boil some water in a large stockpot and cook the bok choy until tender. Remove it and set aside. Use the same hot water to boil your eggs for about 5-6 minutes, then cool them in cold water.
Slice and Simmer
Once the pork is roasted, slice the tenderloin into thin pieces. Combine these slices in a clean pot, toss in the roasted bones, spices, and soy sauce, then cover with water (about 4-6 cups should do). Let this simmer for about 25 minutes, then strain through a fine-mesh strainer to keep only the broth in the pot.
Noodles and Mushrooms
Bring your liquid back to a boil, then add sliced mushrooms and ramen noodles. Cook these for 5-7 minutes until the noodles are just right – soft yet springy.
Garnish and Serve
Serve your noodles, mushrooms, meat, bok choy, and eggs in bowls, along with the flavorful broth. Finish off by garnishing your bowls with chopped green onions or scallions. Now you’re ready to enjoy some seriously good homemade tonkotsu ramen.
For the best texture, cook the noodles separately and add them to each bowl just before serving so they do not soak up too much broth.
Ingredients
- 1 pound pork tenderloin
- ½ cup hoisin sauce
- ½ pound pork bones / rib bones
- 2-4 garlic cloves
- 1 onion chopped big
- Salt and pepper
- 2 bok choy chopped
- 1-2 eggs
- 2 cinnamon sticks
- 3 star anise
- ¼ cup soy sauce
- 2 cups mushrooms sliced
- Ramen noodles 2 packages
- Green onions
Instructions
- Preheat the oven to 390°F (200ºC). Brush the pork with the hoisin sauce.1 pound pork tenderloin, ½ cup hoisin sauce
- Prepare a baking tray with the pork tenderloin, pork bones, garlic (whole), and onion. Season with salt and pepper.½ pound pork bones / rib bones, 2-4 garlic cloves, 1 onion, Salt and pepper
- Bake for 30-35 minutes, until everything is well roasted and golden brown.
- While the meat is in the oven, bring a pot with water to boil and boil the bok choy. Remove from the water and reserve. In the same water boil the eggs for 5-6 minutes, and transfer to cold water.2 bok choy, 1-2 eggs
- Place the pork tenderloin on a table and slice it.
- Add everything else to a pot and add the spices, and soy sauce and cover with water (around 4-6 cups).2 cinnamon sticks, 3 star anise, ¼ cup soy sauce
- Boil for 25 minutes and then strain, keep just the broth in the pot.
- Bring the pot back to boil and add the mushrooms and ramen noodles, cook for 5-7 minutes, until they are soft.2 cups mushrooms, Ramen noodles
- Garnish with green onions and serve!Green onions
Notes
- Eggs: For perfect soft-boiled eggs, cool them immediately in cold water after boiling to stop the cooking process and make peeling easier.
- Noodles: Be sure not to overcook your noodles. They should be just tender but still have a bit of bite.
- Slicing Tips: For the tenderest results, slice the pork tenderloin thinly against the grain. This ensures it’s easy to chew and soaks up the broth well.
- Pork Belly: Feel free to use chashu pork (pork belly) instead of tenderloin if desired.
- Bones: Pork neck bones, ribs, and trotters are perfect for this recipe.
- Season to Taste: Before serving, taste your broth and adjust the seasoning if needed. Sometimes a splash more soy sauce or a pinch of salt can make all the difference.
- Fresh Toppings: Fresh spring onion or a sprinkle of toasted sesame seeds can add a nice touch of freshness and texture right before serving.
Storage and Reheating Instructions
- Separate Components: Store the noodles separately from the rest of the dish. This keeps them from getting mushy.
- Cool and Airtight: Allow the food to cool to room temperature before sealing it in an airtight container.
- Refrigerate: Once cooled, get everything into the fridge quickly. It can last for up to 3-4 days when stored properly.
- Reheat: When you’re ready to enjoy again, reheat the broth slowly on the stove. Add noodles and toppings only after the broth is hot, so everything comes together as if it was freshly made.
Nutrition
Questions About Shortcut Tonkotsu Ramen
What makes this a shortcut tonkotsu ramen?
This recipe is inspired by tonkotsu ramen, but it uses a faster method to build flavor in less time. You still get a rich pork broth without the long simmer of a traditional version.
Is this the same as traditional tonkotsu ramen?
Not exactly. Traditional tonkotsu ramen is known for its long-cooked pork bone broth with a creamy texture. This version is a simpler way to make a pork ramen at home.
Can I make shortcut tonkotsu ramen ahead of time?
Yes. You can make the broth, cook the pork, and prepare the eggs ahead of time. For the best texture, cook the noodles fresh when you are ready to serve.
What kind of pork works best for this recipe?
Pork tenderloin works well here because it cooks faster and slices easily. If you want a richer result, you could also try a more marbled cut.
Storing and Reheating Shortcut Tonkotsu Ramen
Tonkotsu ramen can be just as delicious the next day if you store it right. Here’s how to keep those leftovers tasting fresh:
- Separate Components: Store the noodles separately from the rest of the dish. This keeps them from getting mushy.
- Cool and Airtight: Allow the food to cool to room temperature before sealing it in an airtight container.
- Refrigerate: Once cooled, get everything into the fridge quickly. It can last for up to 3-4 days when stored properly.
- Reheat: When you’re ready to enjoy it again, reheat the broth slowly on the stove. Add noodles and toppings only after the broth is hot so everything comes together as if it was freshly made.
What to Serve with Tonkotsu Ramen
Choosing the right side dishes to go with your tonkotsu ramen can really upgrade your meal. Here’s what works well:
Simple Sautéed Greens
A quick stir-fry of greens like spinach or bok choy with a little garlic and sesame oil complements the richness of tonkotsu ramen. It adds a fresh, crunchy element to balance the rich broth.
Crisp Tempura
Whether it’s shrimp or vegetables, tempura provides a delightful crunch and lightness that pairs beautifully with the soup. Dip it in some tempura sauce for extra flavor!
Japanese Pickles (Tsukemono)
These provide a nice tangy contrast to the deep, savory flavors of the ramen. Pickles like cucumber, radish, or eggplant are not just tasty but also refreshing.
