Miso and Tonkatsu Ramen in Tonkotsu Broth
Prep Time: 70 mins.
|fresh spinach leaves (As needed)|
|green onions (As needed chopped)|
|bamboo shoots (As needed)|
|cook egg hard (As needed, optional)|
|1 pound pork loin (boneless, thinly sliced)|
|1 tablespoon sweet soy sauce|
|2 tablespoons soy sauce|
|1 teaspoon toasted sesame oil|
|1 teaspoon togarashi (Japanese seven spice)|
|2 quarts chicken stock|
|1/4 cup miso paste (dashi)|
|1 quart pork broth (tonkotsu)|
|1 package ramen noodles (fresh or dried)|
|hot chili oil (As needed)|
|seasoned rice wine vinegar (As needed)|
|furikake rice seasoning (As needed)|
|3 pounds pork ribs (with lots of meat on the bones)|
|1 pound pork scraps (/trim)|
|1 pound pork leg bone|
|2 tablespoons vegetable oil|
|1 onions (large, skin on, rough chopped)|
|12 cloves garlic|
|1 piece fresh ginger root (roughly chopped)|
|2 leeks (each, rough chopped|
|24 scallions (white parts only, reserve greens and light green parts for garnishing finished soup)|
8 ounces mushrooms (whole or scraps)
1. In large stock pot or rondeau, over high heat add vegetable oil and heat to lightly smoking.
2. Add onions, garlic, and ginger and cook, tossing as needed until deeply charred on most sides.
3. Add ribs bones with lots of meat and mix well to combine.
4. Add leeks, scallion whites, mushrooms, trim and pork leg bones.
5. Top bones and pork with cold water.
6. Bring to a boil over high heat.
7. Reduce heat to low simmer and cover.
8. Continue cooking until broth is slightly viscous, approximately 6 to 8 hours (topping up as necessary to keep bones submerged at all times).
9. Once broth is ready, cook over high heat until reduced to approximately 3 quarts. (You can freeze any soup you don't use).
10. Strain through a fine mesh strainer into a clean pot and discard solids.
11. If you prefer you can strain again through a chinois or a fine mesh strainer lined with several layers of cheese cloth.
12. In one gallon zip lock bag, add pork marinade ingredients and mix together.
13. Marinate for 4 hours to overnight in refrigeration. Can make a day ahead.
14. In a large pot, bring 6 quarts of water to a boil (for ramen noodles).
15. In sauce pan, add stock, tonkotsu broth, and miso, mix to combine and bring to a boil then turn off the heat.
16. Heat a nonstick skillet over high heat.
17. In a single layer, add pork from the marinade one piece at a time, It will cook quickly.
18. Turn each piece over and cook until done, approximately two minutes.
19. Remove pan from the heat and allow pork to rest.
20. Add the ramen noodles to the boiling water and cook according to instructions.
21. When cooked, immediately remove noodles and equally divide them into four large soup bowls.
22. Add a handful of baby spinach leaves on top of noodles.
23. Cover each bowl with one fourth of the broth.
24. Slice the pork into julienne strips and add one fourth to each bowl.
Courtesy of the National Pork Board, Des Moines, Iowa.