This pork bone ramen recipe can be described as 'subtraction' ramen.
In the current ramen industry, the mainstream approach is to use 'addition' by adding a large variety of herbs, meat, and various ingredients to enhance the flavors. However, my pork bone ramen emphasizes drawing out the true 'umami' of the pork bones and creates it through a process of 'subtraction,' reducing ingredients like herbs and meat.
Unlike soups that may create disharmony with an abundance of herbs, meat, and various ingredients, the pork bone soup made only with pork bones, water, kombu, shiitake mushroom dashi, and salt is exceptionally delicious.
To be honest, I was hesitant about sharing this recipe.
The reason being that after cooking, the area outside my house, including the kitchen and the exhaust from the ventilation hood, became incredibly smelly with a strong and unpleasant odor of decay for about two weeks.
However, I believe that it is not a significant issue in order to enjoy the true deliciousness and nutritional value of authentic pork bone ramen through the wonderful bone broth. Therefore, I have decided to introduce it.
What is "Tonkotsu Ramen (Pork bone Ramen)"?
Tonkotsu ramen is a type of ramen made using a soup base crafted from pork bones. The pork bones are simmered vigorously over high heat for an extended period, causing the oils to emulsify, resulting in a rich, creamy, and milky-white broth. However, no dairy products are used in this process.
It is characterized by its intense, creamy, and mellow flavor. With each sip of the soup, the robust pork bone essence spreads throughout the mouth.
Because of its distinctive taste, many say that once you try it, you'll become addicted to it.
Benefits of ”Tonkotsu Ramen (Pork bone Ramen)”
Pork bone soup is known to contain abundant minerals (such as calcium, magnesium, potassium), amino acids (glycine, proline), glucosamine, chondroitin, and collagen.
These substances play important roles in growth and nervous system function in the body. They are also associated with improving respiratory inflammation, enhancing gut health, alleviating joint inflammation, increasing bone density, and improving skin and hair quality.
Oh?
You've heard it somewhere before, haven't you? Taking broth from bones and its beneficial effects on the body... That's right. Ramen soup is none other than bone broth soup.
Among them, pork bone soup can be considered the ultimate bone broth soup made with pork bones, water, and salt. In this recipe, kombu (kelp) is also used, resulting in an even healthier soup.
However, the effectiveness may vary depending on individual health conditions, so it is important to consult with healthcare professionals.
If you're suffering from leaky gut syndrome, you can enjoy the deliciousness and benefits by making simple modifications such as replacing ramen noodles with rice flour noodles or konjac noodles, or removing the noodles and consuming the soup alone.
Pork bone soup, which is essentially bone soup, can be a healthy choice for those following a gluten-free diet by replacing ramen noodles with rice flour noodles.
However, it is important to be cautious of excessive salt intake.
Gas stove cooking
Tonkotsu Ramen (Pork bone Ramen)
Pressure cooker cooking
Material/ Serves 1
300 g
Pork bone
Roughly 500ml
Water (For pre-boiling)
Roughly 900ml
Water (For soup)
To taste
Salt
☆Dashi (soup stock)----------------------------------
2g
(Roughly 1 pieces 5 cm square)
kombu
Recommendation to add
1 small
Dried shiitake mushrooms
recommend
Dashi Kombu Dried Seaweed Kelp HIDAKA KOMBU Hokkaido Konbu Yamada Bussan 2.5oz (70g)
Emerald Cove Pacific Kombu Dried Seaweed, Silver Grade, 1.76 Ounce Bag
Step1.Preparation.
The night before, place kombu (if available, adding shiitake mushrooms is strongly recommended) and water in a pot, and refrigerate.
Step2.Blanching.
Place pork bones in a pot and add enough water for the bones to be completely submerged.
Bring it to a boil without covering the pot.
Discard the boiling water, remove the pork bones, and clean the pot thoroughly. Please be careful to avoid burns.
Step2.Simmering.
Place the pork bones in a pressure cooker and add 900ml of water.
(Do not exceed the maximum water level indicated for the pressure cooker.)
Close the lid and apply pressure for 30 minutes. After 30 minutes, turn off the heat and wait for the pressure to release.
(Follow the instructions of the pressure cooker to simmer safely.)
Turn off the heat and open the lid once the pressure is released.
To make the ramen soup richer, simmer it until it reduces to one-third of the original volume.
Reducing
Strain the mixture through a sieve, and the soup is ready.
Add the reserved kombu broth from the refrigerator to the soup.
Season with salt to taste, and it's ready to serve.
Once the flavor is well-balanced, gently place the boiled and drained ramen noodles into the soup.
Finish
Enjoy it as soon as it is done.
You can also enhance the soup by adding herbs or vegetables to remove any undesirable flavors and add more depth. However, I recommend first tasting the soup made with just pork bones and water. You will be amazed by its rich and savory flavor!
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