ReceptnaptárTonkotsu ramen (creamy pork bone ramen)
Open in Receptnaptár — serving calculator, cook mode, save
Ingredients
Method
Tap a step once you've finished it.
- Blanch the pork bones in boiling water for 10 minutes, then drain and rinse them to remove impurities.
- Cover the bones with fresh water, add garlic and ginger and simmer over low heat for at least 3-4 hours until the broth is creamy and milky white.
- Strain the broth and season with soy sauce.
- Cook the noodles, divide them between bowls and pour over the hot broth.
- Serve topped with the pork slices, halved eggs and fresh spring onion.
A Receptnaptár original recipe. Calories and protein are estimated.
Similar recipes
- Shoyu ramen (soy sauce ramen) · Japanese
- Pickled mustard greens noodle soup · Chinese
- Jjajangmyeon (noodles in black bean sauce) · Korean
- Century egg congee (rice porridge with century egg and pork) · Chinese
- Quick tomato and sausage ramen soup · Japanese
- Yakisoba (fried noodles with vegetables and pork) · Japanese
More japanese ideas
- Miso ramen
- Katsudon (breaded pork cutlet rice bowl)
- Buta shogayaki (ginger pork with rice)
- Tonjiru (pork and vegetable miso soup)
- Tonkatsu (breaded pork cutlet)
How to use it · Privacy (in Hungarian) · Legal notice (in Hungarian) · Editorial principles (in Hungarian) · Cookie settings