32 years of imagining, and then converting into one of my hobbies... I hope you'll enjoy it... (^.^)/ , by Marina

July 3, 2012

Tonkotsu Ramen #1: Soup Stock

This is the first step in making a great Tonkotsu Ramen (or Pork Bone Ramen) - the soup stock.
Taking up to 6h of your time, it is the base and thus non avoidable step. However, since the soup will be cooking for at least 5h while needing little attention, you can use those hours to prepare the other ingredients, or on the other hand.... just do whatever you wish to. (^.^)
This is a part of a longer post: Tonkotsu Ramen
  1. Intro
  2. Soup Stock
  3. Noodles
  4. Meat
  5. Toppings
2.  Tonkotsu Soup stock - Pork Soup stock

Serves: This will make about 3 litres of soup stock. Since you're doing it, you might make more of it. It can always be frozen and used each time you need a soup stock or a nice cup of Ramen :).
Difficulty: moderate, time demanding
Total time: 6h (or 2h if using a pressure cooker)

- 600 gr pork leg bone, cut into several pieces
- 500 gr chicken (or turkey) bones
- 2 tbs of oil
- fresh ginger, 5cm knob, thinly sliced
- 1 ts of grounded white pepper (freshly grounded for best results)
- 1 large onion, thinly sliced

The original recipe involves Pig trotters, but I rather use some turkey bones instead.
  1. Bring a pot of water to boil, then add the bones and cook until the blood stops coming out (up to 15'). Even if some would consider this a waste, the idea is to draw out as much gunk as possible from your stock. Wash the bones in cold water, throw away the dirty water and clean the pot.
  2. Return the cleaned bones to the pot and fill in with new cold water, up to two fingers over the bones. Bring to boil and skim off any foam or dirt with a spoon, as soon as it forms, until none form anymore. (app. 30')
  3. While the bones are cooking use a separate pan to heat the oil and add the onions. Fry on low heat until brown, then add the garlic and ginger. Set aside.
  4. Once the stock is scum-free, add the caramelized ginger, garlic, and onions to the stock and cook covered for 5 hours on low heat. Check the water amount periodically, and if needed add some more in order to have the bones covered completely all the time. (If you're using a pressure cooker, boil it for 1h45')
  5. Once it's done strain the stock into a bowl and skim off any excess fat if needed.

Your soup stock is ready. You can now freeze it in ice cubes to use in small amounts, or prepare it for future ramen cups :). For now I'd say Ramen sounds just like the best option!

Don't worry if your soup looks white, pale and unattractive, it's ok like that - You will give it more color and appeal later on. (^.´)

  • I always like to make more soup, and freeze what I don't need right now. Comes in handy when you have no time to waste, or when you need just few cubes for your yakisoba, or any other simmered dish.

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