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4 Serves
89 Mins
Clean the pork bones thoroughly and blanch them in boiling water for 10 minutes to remove impurities, then drain and rinse.
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JapaneseVitamin E
2 mg / 15 mgVitamin K
6 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
20 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
79 µg / 400 µgCalcium
87 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
69 mg / 420 mgPhosphorus
472 mg / 1,250 mgPotassium
863 mg / 4,700 mgSodium
2035 mg / 2,300 mgZinc
7 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
90 µg / 55 µgFiber
3 g / 28 gSugar
3 g / 50 gSaturated Fat
13 g / 20 gCholesterol
150 mg / 300 mgCaffeine
0 mgNet Carbs
40 gAlcohol
0 g
Place the cleaned bones into a large stock pot with fresh water, onion, and ginger. Bring to a boil and simmer vigorously for at least 60 minutes to emulsify the fat and collagen.
Prepare the tare by mixing soy sauce and mirin in a small bowl. Cook the ramen noodles in a separate pot according to package instructions.
Assemble the bowls by adding the tare, pouring in the hot tonkotsu broth, and adding the cooked noodles. Season with salt and pepper to taste.
4
g53
g12
g
Japanese
Japanese