Tonkotsu Miso Ramen with Homemade Broth and Noodles

What is Miso Ramen?

If you’re unfamiliar, there are different types of ramen. Miso ramen, in particular, is a type of Japanese ramen built with miso paste, which is a fermented soybean seasoning that adds a deep, savory, umami flavor. Unlike more mild shoyu ramen, which is soy sauce-based, or shio ramen, which is salt-based, miso ramen is known for its bold flavor and slightly opaque appearance.

Miso ramen, in particular, is believed to have originated in Hokkaido, Japan, where the cold winters required a heartier, more filling ramen. Traditional miso ramen dishes are made with either chicken or pork-based stock. However, for this recipe, I’m making tonkotsu miso ramen, which combines pork broth (tonkotsu) and white miso paste. It’s slightly sweeter than other varieties, and the pork creates a unique savory flavor and almost creamy consistency I love.

Warm and filling, it’s one of my favorite comfort foods ever and is really fun to make at home, which saves me from hopping on a sixteen-hour flight when a craving strikes!

Ingredients and Notes

See the recipe card below for the complete ingredient list and instructions.

Tonkotsu and Miso Broth

Pork Bones and Trotters (Feet) – Pork bones create the base of the tonkotsu broth, while the trotters add collagen, giving the broth its signature creamy, silky texture. A mix of both is key to creating the rich flavor we want.
Aromatics – White onion, garlic, ginger, and scallions add depth to the broth and balance the richness with sharp, slightly sweet notes. I add peels and all because it all gets strained out later.
Neutral Oil – Use any neutral oil you have on hand, such as avocado oil or vegetable oil, to sauté the aromatics and release their flavor.
White Mushrooms – These add an extra umami taste and a subtle earthiness to the broth.
White Miso Paste – A staple in tonkotsu miso ramen recipes, this adds a delicate, slightly sweet, fermented flavor, balancing the broth nicely.
Sesame Oil – This adds a slightly nutty taste. Use it sparingly. A little goes a long way!
Chili Oil – This is optional, but I like to add it for a touch of heat.

Chashu Pork Belly

Pork Belly – Remove the skin before you begin.
Soy Sauce – This forms the salty, savory base of the braising liquid. I recommend low-sodium soy sauce so that you have better control over the flavor of the dish.
Sake and Mirin – These add sweetness and depth and help tenderize the pork.
Sugar – This balances the saltiness and promotes caramelization.
Aromatics – Garlic, ginger, and scallions infuse the pork with a tangy, savory, slightly sweet flavor as it braises.

Ramen Noodles

Bread Flour – This has a higher protein content than all-purpose flour, which helps create chewy, springy noodles that hold up well in the hot broth.
Salt – Don’t skip this! It enhances the flavor of the noodles and helps strengthen the dough.
Baking Soda – This gives the noodles their signature bite and contributes to the yellow hue.
Alkaline Water – Less acidic than regular tap water, this is essential to achieve the proper texture and elasticity. Technically, tap water will work if needed, but your noodles won’t have the same chewy bite.

Ramen Egg

Large Eggs – Soft-boiled, these are served with jammy centers.
Soy Sauce, Mirin, and Sake – These combine to create a savory, salty, sweet marinade.
Garlic and Ginger – These add a sharp, aromatic flavor to the eggs, creating a cohesive taste throughout the dish.
Kombu – This infuses the eggs with extra umami flavor.

How to Make Tonkotsu Miso Ramen Recipe from Scratch

1. Prepare the Broth

Nick DiGiovanni placing pork boones in a pot. — 1. **Prep the bones.** Rinse and cover the bones in cold water in a large pot. Then, boil to release any scum, drain, and rinse again.

Onion, garlic, ginger, and scallions in a pot. — 2. **Sauté the aromatics.** Heat oil in a large stockpot, and sauté the aromatics just until they’re fragrant. Be careful not to burn or scorch the aromatics, or your broth will be bitter!

Pork broth ingredients in a large stock pot. — 3. **Combine the ingredients.** Add the bones and mushrooms, cover the ingredients with water, boil, and reduce the heat to a rolling simmer. Skim the scum from the top.

Nick DiGiovanni straining pork broth through a fine mesh sieve. — 4. **Simmer and strain.** Keep the water at a rolling simmer, with the lid cracked open, until you achieve an opaque, creamy broth. Strain the broth, whisk in the white miso, and transfer it to the fridge.

2. Cook the Pork Belly

Nick DiGiovanni searing pork belly in a skillet. — 5. **Brown the pork.** In a dry Dutch oven, brown the pork belly tied into a tight cylinder until it’s deeply golden on all sides.

Nick DiGiovanni adding a roll of seared pork belly to a saucepan. — 6. **Combine and simmer.** Add the remaining ingredients, bring the mixture to a simmer, cover, and cook until tender.

Nick DiGiovanni using a blow torch to sear pork belly pieces. — 7. **Slice and torch.** Next, slice the pork into pieces, and use a blowtorch to create caramelized edges. You can also place the pork under the broiler. Just be careful not to let it burn!

3. Make the Ramen Noodles

Nick DiGiovanni combining ramen noodle dough ingredients in a bowl. — 8. **Combine the ingredients.** Whisk the flour, salt, and baking soda in a large bowl. Then, slowly mix in water until a stiff dough forms.

Nick DiGiovanni kneading ramen noodle dough. — 9. **Knead and rest.** Knead the dough into a smooth ball, cover, and rest at room temperature.

Nick DiGiovanni shaping ramen noodle dough with a stand mixer. — 10. **Shape and boil.** Roll the dough out into a thin sheet, slice fine strands, and boil just until they’re al dente. I use my stand mixer to slice the dough, but a sharp knife also works.

4. Prepare the Ramen Egg

Nick DiGiovanni soft boiling four eggs. — 11. **Soft boil.** Bring a saucepan of water to a boil, add the eggs, and cook. Then, submerge them in an ice bath, and peel the shell.

Nick DiGiovanni combining ramen egg ingredients in a bowl. — 12. **Marinate.** Combine the remaining ingredients in a bowl, add the eggs, and chill before slicing and serving.

5. Assemble and Serve

Nick DiGiovanni spooning pork broth over a bowl of ramen noodles. — 13. **Combine.** Divide the noodles between ramen bowls, and ladle the hot broth on top.

Nick DiGiovanni adding toppings to a bowl of mis ramen. — 14. **Serve.** Arrange the pork and egg on top. Then, add your favorite ramen toppings such as naruto, bamboo shoots, green onions, or an unsalted nori sheet. Finish with chili oil, toasted sesame oil, and red chili threads, if desired, and enjoy warm!

Possible Variations

Spicy Miso Ramen – Add 1-2 tablespoons of chili paste (doubanjiang, gochujang, or sambal) to the broth along with the miso, or finish each bowl with extra chili oil and chili threads for heat.
Red or Yellow Miso Ramen – Swap the white miso for yellow or red miso for a deeper, saltier, more assertive flavor.
Chicken Miso Ramen – Use chicken backs, wings, or carcasses in place of pork bones for a lighter chicken stock base. Finish with miso paste for a cleaner, less rich bowl that still delivers plenty of umami flavor.
Vegetarian Miso Ramen – Replace the tonkotsu base with a kombu-and-shiitake broth. Add miso at the end and top with roasted mushrooms, corn, baby spinach, or tofu for a satisfying plant-based option.
Corn and Butter Miso Ramen – Drawing inspiration from Hokkaido-style ramen, add sweet corn kernels and a small pat of butter to the bowl for richness and contrast.
Extra-Protein Ramen – Top your bowls with additional proteins like grilled chicken, shrimp, or even leftover reverse-seared steak for a heartier meal.
Shortcut Version – Use high-quality store-bought tonkotsu or chicken broth, and enhance it with white miso, garlic, ginger, and a splash of sesame oil for a faster, weeknight-friendly version. Then, skip making the noodles, and buy a package of ready-to-cook ramen noodles instead. I typically find them in the international or Asian sections of most grocery stores!

Nick’s Tips for Success

Blanch the bones first. Boiling and rinsing the pork bones before simmering removes impurities and keeps the broth clean while still allowing it to turn rich and creamy.
Keep the broth at a rolling simmer. A gentle boil, not a low simmer, is key for tonkotsu. The movement helps emulsify fat, collagen, and water, creating that signature milky texture we want.
Top up with hot water, not cold. If the liquid reduces too much while simmering the broth, add hot water to maintain the temperature and avoid shocking the broth, which can dull the flavor.
Add miso at the end. Miso should be whisked in after straining and off the heat. Boiling miso can mute its fermented flavor and make the broth taste flat.
Season gradually. Between the miso, soy-marinated toppings, and finishing oils, the bowl can become very salty very quickly. To avoid an overpowering flavor, taste the broth before serving, and adjust slowly.
Chill chashu overnight. Cooling the pork belly in its braising liquid firms it up, making it easier to cut clean, even slices.
Don’t overcook the noodles. Ramen noodles cook very quickly and will continue to soften once combined with the broth. To avoid a mushy texture, keep a very close eye on them, and boil just to or shy of al dente.
Warm your bowls. Preheating your serving bowls with hot water helps keep the broth hot longer and improves the overall eating experience.

FAQs

What should I serve with tonkotsu miso ramen?

Tonkotsu miso ramen pairs best with lighter sides. Classic options include pan-fried or steamed gyoza, a simple cucumber salad (sunomono), or lightly salted edamame. For something heartier, small portions of karaage (Japanese fried chicken) work well, too.

Can I make miso ramen less salty?

Yes. If your broth tastes too salty, start by reducing the amount of miso or switching to a milder white miso. You can also dilute the broth slightly with hot water or unsalted stock until it reaches your preferred balance. Avoid over-seasoning early, especially since toppings like chashu, marinated eggs, and soy-based garnishes add salt to the final bowl. Taste and adjust at the very end for best results!