Serving for 1
Ingredients for Tonkotsu Base (Pork Broth)
- 2 1/2 cups Miso
- 2 tablespoons Tahini
- 1 tablespoon Toasted sesame oil
- 2 teaspoons Garlic grated
- 2 cloves
- 1/2 cup Pork fat minced (it’s easier to mince when it’s cold)
- 2 tablespoons Toasted sesame seeds ground
- **1/2 Batch Fresh ramen noodles **See recipe below
- Scallions (optional)
- Chashu (optional)
- Garlic (optional)
- Chives (optional)
- Cabbage (optional)
- Sweet corn (optional)
- Soy sauce egg (optional)
- Menma (optional)
- Two Large Dried scallops (optional)
- In a medium saucepan, heat the Tonkotsu Base. Combine the miso, tahini, sesame oil, and garlic in small bowl, then whisk in the water. Pour this mixture into the hot Tonkotsu Base and whisk together. When it is smooth and creamy and there are no chunks left, add the minced pork fat and whisk it in. Taste for salt and add salt to taste. If the broth is too concentrated for your tastes, you can thin it out with water.
- Split the cooked noodles between two bowls. Add the ground sesame seeds to the tonkotsu soup and whisk one last time before pouring over the noodles. Top with desired toppings and grate some dried scallop over each bowl using a microplane grater.
- Serve immediately.
**Ramen Noodles Recipe
- 2 cups of bread flour,
- 1/2 cup water
- 1 teaspoon *Kansui.
- Mix Ingredients in Large Bowl with Electric Pasta Paddles
- Flour should immediately turn a bright golden yellow.
Let the mixer run for 10 minutes (the mixer bowl should be full of golden yellow nuggets.
Don’t worry about the texture and don’t add water, with a little hand kneading it will come together into a ball
- Let this rest overnight in the fridge.
- The next day, cut the dough in half, roll out to two inches shorter than the width of the opening of your pasta cutter.
- Adjust the setting to #3 and cut it with the spaghetti attachment.
- So noodles don’t stick together, boil for a 1 1/2 minutes.
- The noodles should be extremely firm (almost too firm), but by the time the soup and all the toppings are on the ramen, they become the perfect texture and stay that way until the last drop of soup is gone
*If you’re wondering what kansui is, it’s the ingredient that makes all the magic happen. The story goes that the unique noodles produced around lake Kan in Inner-Mongolia were attributed to the water from the lake. Modern science has since revealed that the lake is highly alkaline, which is what gives the noodles their unique texture and color. You can now buy factory produced “kansui”
(lake kan water) either in powdered or liquid form. There are several brands like: Koon Chun which labels their product as Potassium Carbonate Sodium Bi-Carbonate.