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Le Chaudron recipe

Ramen maison

Homemade tonkotsu ramen

⏱ 240 minServes 4Hard520 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

  • 400 g (14 oz)fresh ramen noodles
  • 1 kg (2.2 lb)pork bonesfor the broth
  • 500 g (18 oz)pork belly
  • 4marinated soft-boiled eggsajitsuke tamago
  • 4 tbspwhite miso paste
  • 200 g (7 oz)canned bamboo shoots
  • 4 leavesnori
  • 100 g (3½ oz)green onions, sliced
  • 100 ml (½ cup)Japanese soy sauce
  • 30 g (1 oz)fresh ginger
  • 400 g (14 oz) fresh ramen noodles
  • 1 kg (2.2 lb) pork bones for the broth
  • 500 g (18 oz) pork belly
  • 4 marinated soft-boiled eggs ajitsuke tamago
  • 4 tbsp white miso paste
  • 200 g (7 oz) canned bamboo shoots
  • 4 leaves nori
  • 100 g (3½ oz) green onions, sliced
  • 100 ml (½ cup) Japanese soy sauce
  • 30 g (1 oz) fresh ginger
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 very large stockpot (28 cm / 11 in) for the broth1 fine sieve lined with cheesecloth1 large saucepan (22 cm / 9 in) for the noodles4 deep ramen bowls (1 L / 1 qt each)1 chef’s knife (22 cm / 9 in blade)1 wooden cutting board1 tbsp Chinese five-spice

03 — Method

  1. Blanch the pork bones in boiling water for 5 minutes, then rinse well.
  2. Simmer the bones, pork belly, ginger and 4 L (4 qt) of water in the pot over very low heat for 8 hours.
  3. Strain through a cheesecloth-lined sieve for a milky, silky tonkotsu broth.
  4. Marinate the soft-boiled eggs in the soy sauce, 100 ml (½ cup) of water and 2 tbsp of sugar in the fridge for 4 hours.
  5. Slice the cooked pork belly 5 mm (¼ in) thick for chashu.
  6. Cook the noodles in boiling water for 2 minutes and drain immediately.
  7. Build each bowl: miso paste, hot broth, noodles, chashu, halved egg, bamboo shoots, green onions and nori.

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