Homemade Tonkotsu Miso Ramen

Name: Homemade Tonkotsu Miso Ramen
Ingredients: pork bones; chicken wings; duck wings; dried shiitake mushrooms; enoki mushrooms; 2 palce ginger; 1 ks onion; 10 ks garlic; salt; pork belly; 3 green onion; 2 šálky soy sauce; 1.75 šálky mirin; 0.5 šálky rice wine sake; 2 polievkové lyžice rice vinegar; 0.5 šálky rice sugar; 0.33 šálky fish sauce; 2 polievkové lyžice black peppercorns; 6 g baking soda; 160 g water; 400 g bread flour; 4 g vital wheat gluten; 6 ks eggs; 2 polievkové lyžice white miso

#ramen#broth#pork belly#homemade noodles#Nick DiGiovanni

This rich and flavorful Tonkotsu Miso Ramen features a deeply simmered pork and poultry broth, tender slow-cooked pork belly, house-made ramen noodles, marinated soft-boiled eggs, and a savory miso tare. Garnished with enoki mushrooms, green onions, and nori, it's a comforting bowl of authentic Japanese-inspired goodness.

Ingredients extracted via AI

pork boneschicken wingsduck wingsdried shiitake mushroomsenoki mushrooms2 palce ginger1 ks onion10 ks garlicsaltpork belly3 green onion2 šálky soy sauce1.75 šálky mirin0.5 šálky rice wine sake2 polievkové lyžice rice vinegar0.5 šálky rice sugar0.33 šálky fish sauce2 polievkové lyžice black peppercorns6 g baking soda160 g water400 g bread flour4 g vital wheat gluten6 ks eggs2 polievkové lyžice white miso

Procedure generated via AI

Gather pork and chicken bones, duck and chicken wings, dried shiitake and enoki mushrooms, soy sauce, and mirin from an Asian market.
Place chicken wings, pork joints, and duck wings in a large pot. Cover with cold water and bring to a boil.
Skim off any foam and impurities from the broth surface. Add fresh and dried shiitake mushrooms, pieces of ginger, halved onion, garlic, and salt.
Simmer the broth for 12 hours, adding water as needed to maintain the volume.
Tie the pork belly tightly with kitchen twine. Place it in a vacuum bag with soy sauce, mirin, garlic, ginger, green onion, fish sauce, and sugar. Vacuum seal the bag.
Cook the pork belly in a water bath at 175°F (80°C) for 12 to 15 hours.
Remove the pork belly from the bag and let it cool before slicing into pieces.
For the eggs: bring water to a boil with 1 to 2 tablespoons of vinegar. Gently add six eggs and cook exactly 6 minutes and 9 seconds.
Transfer the eggs to ice water to cool, then peel them under running water.
Mix 3/4 cup mirin, 1/4 cup soy sauce, and 1/4 cup dark soy sauce to make a marinade. Soak the peeled eggs in this mixture for several hours.