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Tonkotsu ramen

Discover Pinterest’s 10 best ideas and inspiration for Tonkotsu ramen. Get inspired and try out new things.
Preparing a tonkotsu broth takes at least a day—add to that finding the right noodles and preparing the toppings and you've got a serious project on your hands. But it's worth the effort for a bowl of rich, creamy, hearty ramen. If you're ready to give it a try, we've rounded up our favorite recipes for classic (and not-so-classic) broths and flavorful toppings like marinated eggs and braised pork.

These ramen recipes offer plenty of inspiration for crafting your own custom bowl, whether steaming hot for winter or chilled for summer.

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#ramen #porkbellyrecipes #soup #asianfood #noodles #ramennoodles #homemade #yummy #recipe #dinner #dinnerideas

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Guide to Ramen Varieties

Ramen noodles may seem simple at first blush, but from Tokyo style ramen noodles to Hakata style ramen noodles, complexities about.

P S saved to Cooking Tips
Spicy Miso Tonkotsu Ramen #glutenfree #dairyfree

I’ve had a lot of trouble finding delicious gluten free ramen. I’ve been to a few different restaurants and asked for gluten free options, but I usually end up with chicken ramen with more of a bla…

Ramen Noodles From Scratch (the No-Knead Easy Way)

Food and travel blog focusing on teaching you how to make Asian noodles from scratch while sharing stories of travel and expat life in Dubai.

Tonkotsu Raman Broth...Step by step how to by Serious Eats.  This is not your college Ramen and you should be thankful it isn't...can't wait to spend a day making this!

17 · Here's how to make a rich, creamy tonkotsu ramen broth from scratch.

10 ingredients

  • 1 1 pound slab Pork fat back
  • 12 Garlic cloves
  • 1 3-inch knob Ginger
  • 2 Leeks, whole
  • 6 oz Mushrooms or mushroom scraps, whole
  • 1 Onion, large skin on
  • 24 Scallions
Baking & Spices
  • 2 lbs Chicken backs and carcasses, skin and excess fat removed
Oils & Vinegars
  • 2 tbsp Vegetable oil
  • 3 pounds pig trotters, split lengthwise or cut crosswise into 1-inch disks (ask your butcher to do this for you)