What is tonkotsu ramen?
Pork-bone broth, noodles and the reason the soup looks creamy.
Ninja City
Ramen from our photo archive. See the menu for current toppings.
Tonkotsu means pork bone
Tonkotsu ramen is built on pork-bone broth. It’s often cloudy and full-bodied. That creamy appearance can come from the broth itself, without adding cream.
During cooking, fat from the bones and attached tissue can disperse through the liquid in tiny droplets. That emulsion helps make the soup look opaque. Heat and movement in the pot matter; simply cooking a stock for a long time doesn’t guarantee the same result.
Our two-day pork broth
We cook pork bones over two days for our broth and finish our Tonkotsu with mild house togarashi oil. The bowl comes with Ohio City Pasta noodles, braised pork chashu, half a soy egg, roasted corn, sprouts, scallions, sesame seeds and nori.
Tonkotsu doesn’t mean spicy. Our regular bowl has that mild oil; the Spicy Korean Fried Chicken Ramen adds a spicy tare, gochujang and chili heat to a pork tonkotsu base.
Tonkotsu or tonkatsu?
Tonkotsu is pork-bone broth. Tonkatsu is a breaded pork cutlet. Easy names to mix up when you’re reading a menu.
Chashu is different again: it’s the prepared meat topping. Our Tonkotsu comes with braised pork chashu.
Keep reading
Further reading
Adam Liaw: How to Make Tonkotsu Ramen