• 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


To prepare this Tonkotsu ramen recipe, start by blanching the bones to get rid of any impurities.

Meanwhile, roast the garlic and halved onion until it is fairly coloured. Leave to cool.

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.

Meanwhile, cook the eggs at 75ºC for 12 minutes.

Finally, in a bowl, put a little miso on the base and add the hot broth, pre-cooked noodles, egg, chashu and nori seaweed.

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