There is something magical about a great bowl of Japanese ramen noodle soup. It’s absolutely wonderful. If you’ve never had good ramen go out and get some.
Just do it. Today. Noodles. Broth. Pork. Egg. Wow. If the noodles are the backbone, the tonkotsu ramen broth is the heart and soul.
It tends to be made from boiling down chicken or pork bones into a broth. Dried sardines, kelp, and dashi are also added to give the broth a little more depth along with the soy sauce tare seasoning of course.
A rolling boil makes a magical broth
Something happens when you cook pork bones at a rolling boil. All the gelatin and fat and goodness comes out of the bones and turns the stock that milky white colour.
If nothing else, this experience was absolutely fascinating. Just make sure you keep adding water to keep the bones submerged.
Don’t use a slow cooker for this. Won’t work. People have tried. They have failed. Read the comments below…
Clean bones is the key to a good tonkotsu ramen broth
There’s a lot of Asian technique here that you don’t see in classic western cooking. Blanching the bones is a big one.
And a really good one. Add all the bones to a pot. Bring to a boil. Cook for about 5 minutes. Then dump it all out and rinse the bones.
I’m not a fan of putting flavour down the sink. But in this case it’s genius. Doesn’t make a difference to the end flavour.
But it does get rid of all that muck floating on the surface of the stock. Muck that would get boiled into the stock. Muck that would likely ruin the broth. Did I mention this is genius?
RAMEN BROTH | Easy but Pro Quality
FAQ
What is the broth in Japanese ramen?
Is Japanese ramen broth healthy?
Is ramen broth always made with pork?
What is the Japanese thick broth ramen?
What is ramen broth made of?
The first one is chicken broth made from chicken carcass. The second is a combination broth made from chicken and Japanese dashi stock. And the third is Tonkotsu which is made from pork bones. Many ramen restaurant chefs create their own unique flavored broth for their ramen and that is their secret weapon.
What are the calorie and fat content of Ramen Noodles?
Ramen noodles can have different caloric and fat values depending on the brand, type and method of preparation. For example, 100g of raw noodles has around 157 calories while a serving of dry ramen noodle soup has around 187 calories.
What is Japanese ramen soup made of?
Japanese ramen soup is made with two distinct parts—the broth, and the flavoring. The former can be anything from a light seafood-based dashi broth, a rich chicken broth, or a thick, creamy tonkotsu broth like we’ve made here.
What is Japanese ramen made of?
Japanese ramen starts with homemade broth made from chicken stock, chicken and pork stock, seafood, or dashi (a broth made from kombu seaweed) depending on the type of ramen you’re making. Tare (ramen seasoning) is added at the end which gives you the ability to work with one broth, but have multiple different flavored bowls of ramen.