If you’ve ever found yourself sipping on a rich, creamy bowl of ramen at your favorite Japanese spot and wondered how to bring that flavor home, this Tonkotsu Ramen Soup with Chashu Pork and Black Garlic Oil is your answer. It’s not your average weeknight dinner—this is a soulful ramen bowl recipe that transforms your kitchen into a ramen-ya, the kind you’d find tucked into the backstreets of Tokyo. And while it does take some time and love, the process is surprisingly manageable, especially if you’re looking for homemade ramen soup recipes that truly deliver restaurant-level results. With silky noodles, melt-in-your-mouth pork belly, and that decadent drizzle of black garlic oil, this dish is comfort food on a whole new level.
Tonkotsu Ramen Soup with Chashu Pork and Black Garlic Oil
Prep Time 30 minutes mins
Cook Time 8 hours hrs
Total Time 8 hours hrs 30 minutes mins
Course Main Course
Cuisine Japanese
Large stockpot or pressure cooker Essential for making the tonkotsu broth. A pressure cooker can cut cooking time significantly.
Dutch oven or heavy-bottomed pot Ideal for braising the chashu pork.
Blender or food processor For blending the black garlic oil.
Mesh strainer or cheesecloth To strain the broth for that ultra-smooth texture.
Ramen bowls and ladle Not required, but makes ramen dinner feel special. A pho soup bowl works well too.
Tongs and twine For rolling and securing the pork belly.
For the Tonkotsu Broth
- This is the heart of the dish—rich creamy, and loaded with umami.
- 4 lbs pork bones neck bones or femur bones work well
- 1 lb pork trotters
- 1 large onion halved
- 1 head garlic halved crosswise
- 1 knob 3-inch of ginger, sliced
- 2 leeks white part only, cleaned and chopped
- 10 cups water you’ll be adding more as it boils down
Optional: 1 sheet kombu (dried kelp) for added umami
For the Chashu Pork
- Sweet salty, and caramelized pork belly that’s so tender it nearly falls apart.
- 1.5 lbs pork belly skin-on or skinless, rolled and tied
- 1 cup soy sauce
- 1 cup mirin
- 1/2 cup sake
- 1/2 cup water
- 1/2 cup sugar
- 4 garlic cloves crushed
- 1 knob ginger sliced
- 2 scallions
For the Black Garlic Oil (Mayu)
- Adds smoky complex depth to your bowl.
- 1/2 cup neutral oil like canola or vegetable
- 6 cloves black garlic or roasted garlic as an alternative
- 2 cloves raw garlic minced
- 1 tbsp sesame oil
- 1 tsp soy sauce
For Serving
- 4 servings of fresh ramen noodles or use dried for easy ramen noodle recipes
- 4 soft-boiled eggs ajitsuke tamago style
- Thinly sliced scallions
- Bamboo shoots menma
- Nori sheets
- Corn kernels optional but great if you love buldak ramen toppings
- Toasted sesame seeds
Prepare the Broth
Start by blanching your pork bones and trotters. Cover them with water in a large pot, bring to a boil, and let them cook for 10 minutes. Drain and rinse everything under cold water to remove scum. This step is key to achieving that milky-white tonkotsu base.
Next, add the cleaned bones back to the pot along with water, onion, garlic, ginger, and leeks. Simmer vigorously, uncovered, for at least 6–8 hours, adding water as needed to keep the bones submerged. Skim occasionally.
For a flavor boost, add a sheet of kombu during the final hour of simmering, then remove before serving.
Once done, strain through a fine mesh strainer or cheesecloth to get that silky, collagen-rich tonkotsu broth. Keep warm.
Make the Chashu Pork
While the broth simmers, roll your pork belly into a log and secure with kitchen twine. In a Dutch oven, combine soy sauce, mirin, sake, sugar, water, garlic, ginger, and scallions. Add the pork belly and bring to a simmer. Cover and cook on low heat for 2–3 hours, turning occasionally.
Once done, remove the pork and let it cool. Strain the braising liquid and reduce it to a syrupy glaze. Slice the pork before serving and brush with the glaze for that irresistible caramelized finish.
Prepare the Black Garlic Oil
In a small saucepan, heat neutral oil over low. Add black garlic and raw garlic and cook gently for 10–15 minutes, stirring occasionally. Do not burn—it should be dark and fragrant.
Blend the oil with garlic, then stir in sesame oil and soy sauce. This mayu is your secret weapon—it adds that smoky, nutty complexity that sets top ramen recipes apart.
Soft-Boil the Eggs
Bring water to a boil. Carefully add eggs and cook for 6.5 minutes. Immediately transfer to an ice bath. Peel, then marinate in a bit of the chashu braising liquid for extra flavor.
Cook the Noodles
Cook your ramen noodles according to package directions. For easy ramen, dried noodles work, but fresh ramen noodles elevate the experience. Drain and set aside.
Assemble Your Bowl
Start with a generous ladle of hot tonkotsu broth. Add your noodles, then arrange slices of chashu pork, halved egg, scallions, bamboo shoots, corn, and nori. Drizzle with black garlic oil. Sprinkle sesame seeds on top.
Serve piping hot—this is where your homemade ramen noodles soup dreams come true.
Pairings
Drinks
A Japanese lager like Sapporo or Asahi complements the creamy broth without overpowering it. If you prefer non-alcoholic, a chilled barley tea or even a light ginger lemonade adds balance to the umami punch.
Side Dishes
- Gyoza (pan-fried dumplings): Classic with any ramen dinner.
- Edamame with sea salt: Simple and healthy.
- Pickled vegetables (tsukemono): Adds tangy contrast and crunch.
- Seaweed salad: Great for those into healthy soup recipes with added greens.
FAQs
1. What cut of pork should I use for chashu?
Pork belly is traditional and highly recommended for its fat content and tenderness. Make sure it's thick enough to roll and tie. If you want a leaner version, you can use pork shoulder, but it won’t be as rich.
2. Can I make this with chicken instead?
Absolutely. For a chicken version of tonkotsu broth, use chicken backs, wings, and feet to replicate the collagen content. You can also sub in chicken thighs for the chashu.
3. Is this ramen healthy?
Tonkotsu ramen is indulgent, but you can tweak it for healthy ramen noodle recipes by reducing fat content in the broth and loading up on veggies. Use low-sodium soy sauce and skip the black garlic oil if you want to cut back.
4. Can I use instant noodles?
If you're looking for ramen soup recipes easy enough for a weeknight, using instant noodles like top ramen works in a pinch. The homemade broth and chashu will still shine.
5. How do I store leftovers?
Store the broth, noodles, and toppings separately. Broth and chashu can be refrigerated for up to 4 days or frozen for 2 months. Noodles are best cooked fresh.
