Tonkotsu (Shiromaru and Akamaru)
Tonkotsu (Shiromaru and Akamaru)
Two bowls from Ippudo, one of Japan's most celebrated ramen houses. Shiromaru brings pure, creamy tonkotsu with secret dashi. Akamaru layers on umami-dama miso paste and fragrant garlic oil. Both start with that iconic milky pork broth and cook in just over a minute. Restaurant-quality ramen, straight from Japan.
- Boil the water
Bring 450ml of water to a rolling boil in a saucepan. While you wait, open the packet and decide which version you are making today: Shiromaru (white, pure tonkotsu) or Akamaru (red, with added miso and garlic oil).
- Cook the noodles
Add the noodles to the boiling water and cook for just over a minute, between 1 minute 10 seconds and 1 minute 30 seconds. These cook much faster than most instant noodles, so keep a close eye on them.
- Add the soup base
Turn off the heat and add the correct soup base sachet for your chosen style. Use the white sachet for Shiromaru or the red sachet for Akamaru. Stir well until the broth turns creamy and the seasoning fully dissolves.
- Transfer to a bowl
Move the noodles and broth into a serving bowl. If you are making Akamaru, add the spicy miso paste and fragrant garlic oil sachets at this stage. You can warm the silver sachet beforehand for extra aroma.
- Stir and serve
Give everything a final stir so the seasoning is evenly distributed throughout the broth. Serve piping hot and add your favourite toppings like a soft-boiled egg, cabbage, or spring onions to complete the bowl.
Background
Every packet has a story behind it. Here's where this one comes from, what makes it tick, and why it made the cut for the box.
Ippudo was founded in 1985 by Shigemi Kawahara in Fukuoka's Daimyo district with a single 10-seat shop. It has grown into one of the most celebrated ramen chains in the world, with locations across Asia, Europe, and the US, all built on their signature creamy tonkotsu.
Fukuoka is the undisputed ramen capital of Japan. The city's yatai (street food stalls) along the Naka River serve tonkotsu ramen late into the night, and the local ramen culture is so strong that it draws food tourists from across the world.
A rich, creamy tonkotsu broth made from simmered pork bones. The long cooking process extracts collagen from the bones, turning the broth milky white and giving it a velvety texture. It is the kind of broth that feels substantial enough to be a meal on its own.
The noodles in this bowl are crafted to complement the broth style perfectly. The texture, thickness, and cooking time are all calibrated so that the noodles and soup work together as a complete experience rather than separate elements sharing the same bowl.
Tonkotsu broth is made by boiling pork bones for 12 to 20 hours until they break down into a creamy, milky white soup. The technique originated in Kurume, Fukuoka, in 1937 when a cook accidentally left the bones boiling too long and discovered the result was delicious.
A beautifully executed tonkotsu that proves you do not need a restaurant to get a great bowl of pork bone ramen. The broth is rich without being heavy, and the noodles are perfectly matched. It is the kind of quiet excellence that makes this one a repeat favourite.
Topping Suggestions
A few toppings that take this bowl from good to great. Most are already in your kitchen, and every one is optional.
Boiled Egg
A soft-boiled egg brings a creamy richness that complements the noodles perfectly, providing a luscious, slightly savory contrast.
Cabbage
Cabbage provides a refreshing, slightly sweet crunch, adding a vegetable-based lightness and freshness to the dish.
Spring Onions
Spring onions provide a mild oniony bite and a touch of freshness, adding a hint of pungency and color to the dish.