Asian, dinner, soups

Shoyu miso pork ramen in bone broth

Hello everyone! I have a wonderful Ramen soup recipe for you. This recipe is one of my most favorite and its the most time consuming but I assure you it is worth all the time and effort it takes!  We put pork belly in ours, I will have another post with the recipe to that 🙂

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Stock ingredients

3-4lb meaty pork bones

10 cups water

1 TBSP cider vinegar

1 large carrot

1 medium sweet onion

3 TBSP miso paste

3 TBSP soy sauce

2 tsp better than boulian mushroom

1 piece ginger

Method for broth

Blanch bones for 15 minutes, rinse and then roast the bones at 400 degrees for 30 minutes. Add bones to slow cooker with water and vinegar. Cook on low for 24 hours.  Add carrot and onion and cook low for 4 hours. Remove the bones and veggies, strain with a cheese cloth, add 2 cups of ice and refrigerate for 6 hours.  Strain all fat and heat to simmer. Add the ginger and simmer for 20-30 minutes then remove. Reduce stock to about 8 cups, add miso, soy, BTB, mirin, and simmer for 10-15 minutes.  Season to taste by adding more soy, water, or mirin.

Serve with your fav noodles and the following

Chopped scallions

Soft cooked egg

Seaweed

Mushrooms

Bok choy

Roast pork, Pork belly, thin sliced beef, thin sliced chicken

Nori

Togarashi

Garlic chili paste

Sesame oil

Chili oil

Thin sliced hot pepper.

For pork belly please refer to my recipe Pork belly

My bowl had GF  PHO noodles, mushrooms, broth, scallions and togarashi, my husband and oldest daughter had  ramen noodles, two different kinds of sea weed, mushrooms and togarashi

 

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