Deana's Red Tonkotsu Ramen Broth
Updated: Jun 11
Ramen is the all time comfort food! Chewy noodles create a wonderful texture and is complimented by a rich and savory bone broth!
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Tonkotsu Pork Soy Bean Paste Broth
One of the best parts of a bowl of ramen is the BROTH! Some are cooked for 14 hours or more. I do a minimum of 2 to 4 hours for most broths due to time constraints. You're welcome to steep the bones however long you want! It’s your kitchen and my recipes are flexible! The key to a tonkotsu ramen broth is the bone and soy bean paste. It’s a must have, otherwise you can top with anything you want! I love the red color oils for additional flavor and aesthetic appeal. So I’ve added annatto seeds to my olive oil. This is purely optional. If you love the cloudy soy paste looking broth then leave out annatto seed oil.
Broth Recipe (6 Quart Pot Or Larger)
2 lbs pork bones or ribs
2 lbs pork feet slices
4-6 tbsp soy bean paste
2-inch wide ginger
1 yellow onion
5-6 Quarts Water
1 tbsp Salt (Extra to taste)
2-3 tbsp Chicken/Mushroom Bouillon
1 stick of Palm Sugar
1 tbsp Annatto Seed (Optional red coloring agent)
½ cup Olive Oil, plus 2 tbsp
Other Toppings & Garnishes
Soft boil eggs
Sliced spring onions
Dry roasted seaweed sheets
Char siu pork slices
Begin boiling water in a large stock pot.
In another smaller pot, add pork feet, bones/ribs. This is the initial boil to clean the bones and meat. Any blood or debri will wash off and leave the actual broth nice and clear. Boil for 10/15-minutes. Drain and rinse meat well. I scrub them really well under warm running water.
Add the clean meats to the large stock pot. Add salt, chicken bouillon, ginger, palm sugar, and soy bean paste.. Bring to boil then reduce heat to medium low or your stove’s simmering heat point. Cook broth on medium-low for 2-hours. Don’t let the broth boil, it will sour the broth and burn off flavor. Broth will be ready in 2-hours total time. But you can simmer longer for a richer and dense flavor. You’ll be able to smell the bones! Taste and add additional salt as needed.
Optional if adding red coloring to broth. In a small saucepan combine annatto seeds and olive oil. Let simmer on low for 7-10 minutes. Stir occasionally. Don’t let it burn! Once the red-orangey color appears, remove seeds and add oil to the main stock pot.
While the broth is simmering and developing flavor; wash and prepare toppings and garnishes. Set aside.
When it’s time to eat, cook noodles for 2-3 minutes in hot boiling water. Rinse off excess dusting starch and place in a serving bowl. Add meat and veggies on top of ramen noodles. Add broth and then garnishes. Eat hot for best flavor and experience!
I hope you enjoy my recipe! Enjoy it for days! Bon Appétit!