Ramen "Tonkotsu" style

Name: Ramen "Tonkotsu" style
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 6
Ingredients: 7-10 Tbsp For the basic broth:; 800 g Pork Belly; 7-10 Tbsp Kitchen yarn; 6 Chickenwings; 1 collar Soup Greens; 1 Garlic bulb; 1 piece (approx. 100 g each) Ginger; 3 litres Water; 20 g Kombu; 7-10 Tbsp For the bouillon:; 750 ml Water; 125 ml Soy sauce; 25 g Bonito flakes; 7-10 Tbsp Pork Belly; 7-10 Tbsp For the Ramensoup:; 200 g Sweet peas; 300 g Carrots; 7-10 Tbsp Salt; 1-2 TABLESPOONS red curry paste; 2 TABLESPOONS Oil; 500 g Ramennudeln; 1 bed Daikoncress

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

Ramen bars are springing up like mushrooms in the cities. The aromatic noodle soups taste just as damn good. That's how you make it yourself!

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 6

7-10 Tbsp For the basic broth:
800 g Pork Belly
7-10 Tbsp Kitchen yarn
6 Chickenwings
1 collar Soup Greens
1 Garlic bulb
1 piece (approx. 100 g each) Ginger
3 litres Water
20 g Kombu
7-10 Tbsp For the bouillon:
750 ml Water
125 ml Soy sauce
25 g Bonito flakes
7-10 Tbsp Pork Belly
7-10 Tbsp For the Ramensoup:
200 g Sweet peas
300 g Carrots
7-10 Tbsp Salt
1-2 TABLESPOONS red curry paste
2 TABLESPOONS Oil
500 g Ramennudeln
1 bed Daikoncress

Directions

1
Prepare the basic broth: Prepare basic broth: Wash six chicken wings. Wash 1 bunch of soup greens, cut roughly. Cut 1 garlic bulb in half horizontally. Peel 1 piece (approx. 100 g) of ginger and cut into slices.
2
Put the prepared ingredients and the meat in a pot, bring to the boil with approx. 3 l water and simmer for approx. 2 hours. Add 20 g Kombu for the last 20 minutes. Remove the pork from the stock and let it cool down. Pour the stock through a fine sieve. Never salt the stock.
3
Prepare the seasoning stock: 3⁄4 l water and 1⁄8 l soy sauce bring to the boil.
4
Add 25 g bonito flakes and simmer gently for about 20 minutes. Remove from the stove.
5
Cooked pork belly (from the basic broth) for about 1 hour in it.
6
Prepare the Ramensoup: Wash the sugar snaps for the filling. Peel and wash the carrots. Cut both into fine strips. Boil 3-4 l salted water (1 teaspoon salt per litre) for the noodles. Mix 4 tbsp. seasoning stock and 1 tbsp. curry paste.
7
Cut the meat into cubes of about 2 cm. Heat the oil in a pan and fry the meat for about 4 minutes, turning it carefully. Deglaze with curry mixture. Cook the pasta in boiling water according to the instructions on the packet.
8
Pour the seasoning broth through a fine sieve into the basic broth. Divide the noodles, meat, carrots and sugar snap peas into large bowls. Pour broth over them. Sprinkle with cress as desired.