A Singaporean Mum

This is comfort in a bowl: a rich, creamy tonkotsu broth paired with a savoury shoyu tare that adds depth and balance. Topped with noodles, chashu, and ajitsuke tamago, this tonkotsu shoyu ramen brings serious ramen shop vibes straight to your kitchen.

Here’s how I do it!

Ingredients (serves 4)

For the tonkotsu broth:

1kg pork bones

500g pork collar

1 onion, halved

1 thumb-sized ginger

1 head garlic, halved

1 stalk leek (white part only)

Water to fill Instant Pot to max line

For the ramen:

Ramen noodles

Shoyu tare (from making chashu)

Chashu pork slices (recipe here!)

Ajitsuke tamago (recipe here!)

Spring onions, chopped

Seasoned seaweed (nori)

Method

For the tonkotsu broth:

1. Blanch the bones

• Boil pork bones in a separate pot for 5–7 minutes.

• Discard the water, rinse bones under running water to remove scum.

2. Pressure cook together

• Add blanched bones, pork collar, onion, garlic, ginger, and leek into the Instant Pot.

• Fill with water to just below max line.

• Pressure cook on High for 1 hour. Quick release pressure.

3. Remove Pork Collar

• Carefully remove the pork collar.

• Set aside for slicing or braise in chashu sauce (see recipe here!).

4. Second Pressure Cook (Broth only)

• Close the lid again and pressure cook for another 1 hour on High.

• Natural release if you can (better flavour), or quick release if needed.

5. Final Steps

• Strain broth with a fine mesh sieve.

• It should be creamy, rich, and opaque.

• Skim excess fat if preferred or refrigerate and remove solid fat layer before use.

For the ramen:

1. Cook the ramen noodles

• Boil water and cook your ramen noodles according to the package instructions.

• Drain and set aside.

2. Prepare the bowl

• In a large serving bowl, ladle in shoyu tare (adjust to taste).

• Pour in a generous amount of hot tonkotsu broth and stir gently to combine.

3. Add the noodles

• Place the cooked ramen noodles into the broth.

4. Top it off

• Add your favourite toppings:

– Ajitsuke tamago, Chashu pork slices, Chopped spring onions, Seasoned seaweed (nori)

5. Serve immediately

• Enjoy your rich, umami-packed bowl of Tonkotsu Shoyu Ramen while it’s hot!