Homemade Ramen
Ingredients
- For the Pork Bone Broth
3½-4 lbs. pork bones
2 leeks, ends trimmed and roots cut off
8 cloves garlic, unpeeled, smashed
8 cups water
- For the Shoyu Tare
½ cup soy sauce
¼ cup mirin
2 tablespoon dry sake
1 teaspoon brown sugar
1 teaspoon rice vinegar
- Ramen Assembly and Toppings
Japanese ramen noodles
2-3 green onions, chopped
2 large eggs
dried seaweed
roasted sesame seeds
Directions
- For the Tonkotsu Pork Bone Broth
- Soak the pork bones for 1 hour to remove any impurities.
- Cut the leeks in half and clean all of the layers well to remove any dirt trapped inside.
- Drain and clean the pork bones well. In a large pot, add the pork bones, leeks, and smashed garlic,. Add enough water to the pot to cover the bones. Bring the water to a boil and boil rapidly for 15 minutes, then reduce to a simmer and cover with a lid. Simmer the broth, covered, for at least 5 hours, but preferably 12 hours or up to overnight. The longer you simmer the broth the more flavorful it will be.
- Drain the broth through a colander into a large bowl. Then strain it again through a fine-mesh strainer to remove any bits of pork or vegetables.
- Make the Tare
- In a medium pot, combine the soy sauce, mirin, sake, sugar, and rice vinegar. Bring to a boil and then simmer, set aside until ready to use.
- For the Soft-Boiled Egg
- Bring 3″ of water to a boil in a large pot. Lower the heat and use a spoon to very carefully and gently lower the eggs into the water. Once all of the eggs are added, increase the heat to medium, set a timer, and boil for 6-7 minutes. Immediately transfer the eggs to a bowl of ice water to stop the cooking.
- Assemble the Ramen
- Cook the ramen noodles according to the package instructions. Add to a large bowl along with dried seaweed. Pour in your desired amount of broth and tare and top with thin slices of the pork belly, soft-boiled egg, sliced green onions, and sesame seeds. Serve warm.
Notes
- recipe from Meals by Molly