Ingredients with Measurements:
- 2 lbs pork bones
- 1 onion, chopped
- 4 cloves garlic, minced
- 1-inch ginger, sliced
- 8 cups water
- 2 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp sake
- 1 tsp salt
- 1 tsp sugar
- 4 packs ramen noodles
- 4 soft-boiled eggs
- 4 green onions, chopped
- 4 sheets nori seaweed
- 1 cup bean sprouts
- 1 cup sliced mushrooms
- 1 cup sliced bamboo shoots
Special equipment needed:
- Large pot
- Strainer
- Tongs
Step-by-step instructions:
1. Rinse the pork bones under cold water and pat dry with paper towels.
2. In a large pot, sauté the onion, garlic, and ginger until fragrant.
3. Add the pork bones and water to the pot and bring to a boil.
4. Reduce heat to low and simmer for 6-8 hours, skimming off any foam that rises to the surface.
5. Strain the broth through a fine-mesh strainer and discard the solids.
6. Return the broth to the pot and add soy sauce, mirin, sake, salt, and sugar. Simmer for another 30 minutes.
7. Cook the ramen noodles according to package instructions.
8. Divide the noodles among four bowls and pour the hot broth over them.
9. Top each bowl with a soft-boiled egg, green onions, nori seaweed, bean sprouts, mushrooms, and bamboo shoots.
Time:
Preparation time: 20 minutes
Cooking time: 7-8 hours
Temperature:
Simmer on low heat
Serving size:
4 servings
Nutritional information:
Calories: 600
Fat: 20g
Protein: 30g
Carbohydrates: 70g
Sodium: 2000mg
Substitutions for ingredients:
- Pork bones can be substituted with chicken bones or beef bones.
- Mirin can be substituted with rice vinegar and sugar.
- Sake can be substituted with dry white wine.
Variations:
- Add sliced pork belly or chicken breast to the ramen bowls.
- Use different types of mushrooms, such as shiitake or enoki.
- Add a spoonful of miso paste to the broth for extra flavor.
Tips and tricks:
- Skim off any foam that rises to the surface of the broth to keep it clear.
- Soft-boil the eggs for 6 minutes for a runny yolk.
- Blanch the bean sprouts in boiling water for 1-2 minutes before adding them to the ramen bowls.
Storage instructions:
Store leftover broth and toppings separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the broth on the stove over low heat until hot. Reheat the noodles and toppings separately in the microwave or on the stove.
Presentation ideas:
Serve the ramen in large bowls and garnish with additional green onions and nori seaweed.
Garnishes:
Green onions, nori seaweed, soft-boiled eggs, bean sprouts, mushrooms, bamboo shoots.
Pairings:
Serve with a side of edamame or gyoza dumplings.
Suggested side dishes:
Edamame, gyoza dumplings.
Troubleshooting advice:
- If the broth is too salty, dilute it with more water.
- If the broth is not flavorful enough, add more soy sauce or salt.
Food safety advice:
- Make sure to cook the pork bones thoroughly to prevent foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Ramen originated in China and was brought to Japan in the early 20th century. Pork bone soup ramen, or tonkotsu ramen, is a popular variation that originated in Fukuoka, Japan.
Flavor profiles:
Savory, umami, salty.
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
Related Categories
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Region: Japanese
Taste: Savory, Umami, Rich, Meaty, Comforting