This guide walks you through making an authentic, deeply flavored ramen broth (tonkotsu-style) from scratch. It takes about 12-14 hours of simmering, but most of that is hands-off time. Perfect for ramen enthusiasts who want restaurant-quality broth at home.
Rinse 4 lbs pork neck bones and 2 lbs chicken feet under cold water to remove any blood or debris. This step ensures a cleaner, clearer broth.
Place bones and chicken feet in a large stockpot, cover with cold water, and bring to a rolling boil over high heat. Boil for 10 minutes to release impurities, then drain and rinse bones thoroughly under cold water. Scrub away any remaining scum.
Return the cleaned bones and chicken feet to the stockpot. Add 6 quarts of fresh cold water, making sure bones are fully submerged. Bring to a boil over high heat.
Once boiling, reduce heat to maintain a strong simmer. Use a ladle or skimmer to remove any foam or impurities that rise to the surface during the first 30 minutes. This keeps the broth clean-tasting.
After the first hour of simmering, add 1 large onion (quartered), 1 whole head of garlic (halved horizontally), 4-inch piece of ginger (sliced), and 2 green onions (whole). These will infuse the broth with depth.
Continue simmering the broth on medium-low heat for 10-12 hours, maintaining a gentle but steady bubble. Check every 2-3 hours to ensure water level stays consistent. Add hot water if bones become exposed.
In a small bowl, combine 1/4 cup soy sauce, 2 tbsp mirin, 1 tbsp sake, and 1 tsp sesame oil. Set aside — you'll add this to individual bowls when serving, not to the whole pot.
After 12 hours, the broth should be milky and rich. Turn off heat and carefully strain through a fine-mesh strainer or cheesecloth into another large pot or heatproof container. Discard solids.
Taste the strained broth. Add 1-2 tsp salt to the entire batch to bring out the flavors. The broth should taste rich and savory but not overly salty, since you'll add tare per bowl.
Let broth cool to room temperature, then refrigerate in airtight containers. It will keep for 3-4 days in the fridge or up to 3 months in the freezer. Fat will solidify on top — you can remove it or stir it back in for richness.
When ready to serve, reheat desired amount of broth until steaming hot. Place 1-2 tbsp of the tare mixture in each serving bowl, then ladle hot broth over it. Serve with cooked ramen noodles and your favorite toppings.