A Masterclass in Patience: Homemade Tonkotsu Miso Goma Ramen
This bowl of homemade Tonkotsu Miso Goma ramen represents a significant culinary undertaking, featuring a rich, creamy broth that was slow-cooked for two days. The complex base is crafted from a combination of pork legs, pork shoulder, pork belly, beef bones, chicken, and chicken feet, balanced with aromatics including garlic, ginger, onions, and shiitake mushrooms. The final presentation is topped with soft-boiled eggs, sliced pork, fresh scallions, mushrooms, and a sprinkle of black sesame seeds, showcasing the dedication required to achieve a professional-grade ramen at home.
Looks very nice
Itadakimasu Council of shefs approve
That's quite the dedication for home made ramen. The broth alone is already a lot of work
is it halal?
Awesome! Now I crave ramen but almost no shop within 1km from me is open at this hours...
Looks nice, I bet it also tastes nice too. Over the years I perfected my personal version of ramen, according to my taste (and my family's). We prefer a clear broth, I make it with chicken carcass, hen legs, beef ribs and various vegetables (ratio is 50% meat 50%veg), cooking it
And now im hungry i ate like 2 hours ago Fuck you Op and see you tomorrow
OP this actually looks amazing, great work! The only thing I would change is to put Nori sheets in there for a more authentic look. Other than that it is amazing
Good sir, I salute you. Mind sharing how you did the broth? It has such a nice, full, almost creamy brown tone, instead of the clear one I tend to do.
So we made this ramen which base broth was made with pork legs, pork shoulder , pork belly, beef bones, a whole chicken and chicken feet. Additionally we added garlic, ginger, onions and shitake. Then we made the tare with miso, sesame paste, mirin, soy sauce and sake. And the se