*Tonkotsu* ramen is a hearty pork-based soup that has become one of the most popular varieties of Japanese ramen. Learn how to make it at home, with a rich, long-simmering stock.

Tonkotsu Ramen Recipe: How to Make Tonkotsu Ramen

*Tonkotsu* ramen is a [Japanese noodle soup](https://www.masterclass.com/articles/ramen-recipe) made with a pork bone broth—*ton* means pork and *kotsu* means bone. When collagen-rich pig parts like pork trotters and neck bones are cooked in water over high heat, the collagen in the connective tissue transforms into gelatin, which gives bone broth its silky texture. Fat, marrow, and minerals also get released, yielding an opaque broth. *Tonkatsu* ramen originated in Hakata, in Fukuoka prefecture. The broth is traditionally served with thin, straight noodles, and a variety of toppings.
These two names of pork dishes are separated by just one letter. *Tonkotsu* refers to ramen made with a pork bone broth. (An easy way to remember the difference is to think about the “o” in bone.) *[Tonkatsu](https://www.masterclass.com/articles/how-to-make-tonkatsu)* is a Japanese dish of fried pork cutlet traditionally served with shredded cabbage salad, spicy mustard, and dipping sauce. 

Ramen can be categorized by the type of *tare*, or seasoning, that flavors the soup base. The following ramen dishes are typically associated with *chintan* (clear) broths, rather than *paitan* (opaque) broths, but all three types of *tare* can be used to season *tonkotsu* ramen:

1. __Miso ramen__: Ramen seasoned with miso paste (fermented bean paste) has a nutty, umami-rich flavor and makes any soup base taste heartier.
2. __*Shio* ramen__: This is ramen primarily seasoned with *shio* (salt). It has a milder flavor that really lets the flavor of the broth shine through.
3. __*Shoyu* ramen__: This type of ramen is primarily seasoned with *shoyu* (soy sauce), which adds saltiness but also a more complex, umami flavor to the broth.

A bowl of ramen is made complete with toppings. Some favorites include:

1. __*Chashu*__: Fatty pork belly or loin simmered in soy sauce and *mirin* (rice wine) until tender.
2. __Green onions__: Thinly slice green onions, also known as scallions.
3. __Soft-boiled eggs__: Hard boil eggs, marinate them in soy sauce, and sliced each one in half.
4. __Bean sprouts__: Blanch or stir-fry this crunchy vegetable before adding to the ramen broth.
5. __Sesame seeds__: For a nutty flavor, add sesame seeds or sesame oil. 
6. __Shiitake mushrooms__: To achieve an umami flavor to ramen soup, add [shiitake mushrooms](https://www.masterclass.com/articles/how-to-use-shiitake-mushrooms-in-your-everyday-cooking). (Dried shiitakes can also be used as part of a dashi soup base.)
7. __Bok choy__: Quarter this leafy cabbage before adding it to the ramen broth.
8. __Nori__: Add thin sheets of dried <a href='https://masterclass.com/articles/what-is-edible-seaweed' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://masterclass.com/articles/what-is-edible-seaweed","linkCopy":"seaweed","category":"automated-link"}' automatic='true'>seaweed</a> to the ramen.
*Tonkotsu* ramen is a hearty pork-based soup that has become one of the most popular varieties of Japanese ramen. Learn how to make it at home, with a rich, long-simmering stock.

Tonkotsu ramen is a <a href='https://www.masterclass.com/articles/ramen-recipe' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/ramen-recipe","linkCopy":"Japanese noodle soup","category":null}'>Japanese noodle soup</a> made with a pork bone broth—ton means pork and kotsu means bone. When collagen-rich pig parts like pork trotters and neck bones are cooked in water over high heat, the collagen in the connective tissue transforms into gelatin, which gives bone broth its silky texture. Fat, marrow, and minerals also get released, yielding an opaque broth. Tonkatsu ramen originated in Hakata, in Fukuoka prefecture. The broth is traditionally served with thin, straight noodles, and a variety of toppings.

What Is Tonkotsu Ramen?

These two names of pork dishes are separated by just one letter. Tonkotsu refers to ramen made with a pork bone broth. (An easy way to remember the difference is to think about the “o” in bone.) <a href='https://www.masterclass.com/articles/how-to-make-tonkatsu' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/how-to-make-tonkatsu","linkCopy":"Tonkatsu","category":null}'>Tonkatsu</a> is a Japanese dish of fried pork cutlet traditionally served with shredded cabbage salad, spicy mustard, and dipping sauce.

Tonkotsu vs. Tonkatsu: What’s the Difference?

Ramen can be categorized by the type of tare, or seasoning, that flavors the soup base. The following ramen dishes are typically associated with chintan (clear) broths, rather than paitan (opaque) broths, but all three types of tare can be used to season tonkotsu ramen:<ol class="mc-m-4"><li class="mc-my-4"> 1. Miso ramen: Ramen seasoned with miso paste (fermented bean paste) has a nutty, umami-rich flavor and makes any soup base taste heartier. </li><li class="mc-my-4"> 2. Shio ramen: This is ramen primarily seasoned with shio (salt). It has a milder flavor that really lets the flavor of the broth shine through. </li><li class="mc-my-4"> 3. Shoyu ramen: This type of ramen is primarily seasoned with shoyu (soy sauce), which adds saltiness but also a more complex, umami flavor to the broth. </li></ol>

3 Main Types of Ramen

A bowl of ramen is made complete with toppings. Some favorites include:<ol class="mc-m-4"><li class="mc-my-4"> 1. Chashu: Fatty pork belly or loin simmered in soy sauce and mirin (rice wine) until tender. </li><li class="mc-my-4"> 2. Green onions: Thinly slice green onions, also known as scallions. </li><li class="mc-my-4"> 3. Soft-boiled eggs: Hard boil eggs, marinate them in soy sauce, and sliced each one in half. </li><li class="mc-my-4"> 4. Bean sprouts: Blanch or stir-fry this crunchy vegetable before adding to the ramen broth. </li><li class="mc-my-4"> 5. Sesame seeds: For a nutty flavor, add sesame seeds or sesame oil. </li><li class="mc-my-4"> 6. Shiitake mushrooms: To achieve an umami flavor to ramen soup, add <a href='https://www.masterclass.com/articles/how-to-use-shiitake-mushrooms-in-your-everyday-cooking' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/how-to-use-shiitake-mushrooms-in-your-everyday-cooking","linkCopy":"shiitake mushrooms","category":null}'>shiitake mushrooms</a>. (Dried shiitakes can also be used as part of a dashi soup base.) </li><li class="mc-my-4"> 7. Bok choy: Quarter this leafy cabbage before adding it to the ramen broth. </li><li class="mc-my-4"> 8. Nori: Add thin sheets of dried <a href='https://masterclass.com/articles/what-is-edible-seaweed' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://masterclass.com/articles/what-is-edible-seaweed","linkCopy":"seaweed","category":"automated-link"}' automatic='true'>seaweed</a> to the ramen. </li></ol>

8 Classic Ramen Toppings

Classic Tonkotsu Ramen Recipe

Tonkotsu ramen is a hearty pork-based soup that has become one of the most popular varieties of Japanese ramen. Learn how to make it at home, with a rich, long-simmering stock.

Tonkotsu ramen is a hearty pork-based soup that has become one of the most popular varieties of Japanese ramen. Learn how to make it at home, with a rich, long-simmering stock.
