Tonkotsu Ramen noodle soup in Rich and Creamy Bone Broth
Tonkotsu Ramen noodle soup in Rich and Creamy #boneBroth. Yum
Courtesy recipe of serious eat. We made it simple in #vitaclay.
3 pounds pig trotters, split lengthwise or cut crosswise into 1-inch disks (ask your butcher to do this for you)
2 pounds chicken backs and carcasses, skin and excess fat removed
2 tablespoons vegetable oil
1 large onion, skin on, roughly chopped
12 garlic cloves
One 3-inch knob ginger, roughly chopped
2 whole leeks, washed and roughly chopped
2 dozen scallions, white parts only (reserve greens and light green parts for garnishing finished soup)
6 ounces whole mushrooms or mushroom scraps
1 pound slab pork fat back
Place pork and chicken bones in a large stockpot and cover with cold water. Place on a burner over high heat and bring to a boil. Remove from heat as soon as boil is reached.
Sauté onions, garlic, and ginger in a sauce pan over high heat. Cook, tossing occasionally until translucent about 5-10 minutes total. Transfer to your clay pot.
Once pot has come to a boil, dump water down the drain. Carefully wash all bones under cold running water, removing any bits of dark marrow or coagulated blood. Bones should be uniform grey/white after you've scrubbed them. Use a chopstick to help remove small bits of dark marrow from inside the trotters or near the chicken's spines. Transfer to your clay pot.
Add the rest of ingredients in your clay pot. Top up with cold water. Set on slow or soup to cook for 3-4 hours.
skimming off any scum and fat. Strain through a fine mesh strainer into a clean pot. Discard solids. Skim liquid fat from top with a ladle and discard.
Finely chop cooked pork fatback and whisk into finished broth. To serve, season broth with condiments of your choice (salt, soy sauce, miso, sesame paste, grated fresh garlic, chili oil or a mixture of all, for instance) and serve with cooked ramen noodles and toppings as desired.
Courtesy image and recipe from Courtesy recipe of serious eat.