Homemade Tonkotsu Ramen soup

It sure has been a wet and cold winter.  Every year it seems colder than the previous. I guess I have a fish memory after all – maybe that’s a good thing! But it also seems summer and tropical fruit and salads were yonks ago.   What I look forward to on a freezing cold night after work is hot soup.  My friend Jo stumbled upon a recipe for DIY tonkotsu (ie pork bone) soup.  This site shows you, step by step, how to turn pork bones and water into a delicious mouth stickingly amazing stock which is then transformed into a ramen soup delight.  So here’s the site:


And here is my result – pretty yum, but not like the photos, oh well.

What went well?  Well, the site was right, you do need to purge the blood and veins out – oh GOSH it was DISGUSTING!!!!  The water was pink and then I had to get scissors and cut off the yuck blood clots too eww eww eww.  So anyway, then you get a new pot of water and then boil the bones. Boil them into absolute smitherines!  Like this is what I ended up with after 4 hours (sorry I wasn’t committed enough for the full 15 hours specified on the site hahaha).

And the strained soup.  Amazing, it did turn whiteish!! All this just from bones and water!

To come up with the final dish, I added miso paste to flavour, soy, white pepper, sesame oil and salt to taste.  I served the soup with some blanched fresh ramen noodles, and topped with a soft boiled egg, seaweed and corn.   I guarantee a warm and snuggly feeling after having a huge bowl of this… although I must also say… a bit of a belly from all that delicious soup!

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