Pork

Tonkotsu ramen is one of the most beloved styles of ramen, known for its creamy, rich, and deeply flavorful broth. This traditional recipe follows the methods learned from Sensei Miyajima Rikisai at the Miyajima Ramen School in Osaka, Japan. Tonkotsu, meaning "white soup," is made by simmering pork bones for hours to extract their collagen and marrow, creating an umami-packed broth. This version originates from the Kanto region of Tokyo and uses a double-soup method, where two broths are combined before serving to enhance complexity and depth.