Ingredients:
- 2 kg pork bones
- 1 pig’s foot
- 3 litres of water
- 5 peeled garlics
- 1 onion
- 50 g of soy sauce
- 4 eggs
- 100 g chashu or pancetta slices
- Spring onion green
- Nori seaweed
- A little miso
- Salt
- Pepper
Preparation:
To prepare this Tonkotsu ramen recipe, start by blanching the bones to get rid of any impurities.
![](https://www.sous-vide.cooking/wp-content/uploads/2022/02/Tonkotsu-ramen.jpg)
Meanwhile, roast the garlic and halved onion until it is fairly coloured. Leave to cool.
![](https://www.sous-vide.cooking/wp-content/uploads/2022/02/Tonkotsu-ramen-2.jpg)
Once everything is cold, put the garlic, onion and bones together with the water and cook in the SmartVide sous-vide cooker at 85ºC for 18 hours to extract all their flavour.
After cooking, strain the mixture and add the soya.
![](https://www.sous-vide.cooking/wp-content/uploads/2022/02/Tonkotsu-ramen-7.jpg)
Meanwhile, cook the eggs at 75ºC for 12 minutes.
![](https://www.sous-vide.cooking/wp-content/uploads/2022/02/Tonkotsu-ramen-3.jpg)
Finally, in a bowl, put a little miso on the base and add the hot broth, pre-cooked noodles, egg, chashu and nori seaweed.
![](https://www.sous-vide.cooking/wp-content/uploads/2022/02/Tonkotsu-ramen-8.jpg)
In this tonkotsu ramen recipe, the vacuum adds intensity to the flavour. What’s more, this allows us to obtain a powerful broth without having to keep an eye on it and without taking up space in the kitchen with pots.
Notes from the chef