Slightly unconventional toppings for this ramen. 2 parts tori (chicken) paitan (milky/rich) broth mixed with 1 part niban (secondary) dashi. Pork chasu slices pan fried. Ajitsume tamago (cured soft boiled eggs). Grilled tomatoes, leeks and pak choi.
First outdoor dinner of the year. Chicken stock with simple chasu/tare seasoning. Dried wheat noodles (commercial), thawed pork belly chasu pan fried, micro-poached egg, grilled leek and tenderstem broccoli, chili oil and black garlic oil. Looks like a lot but almost everything was prepped beforehand.
Bit of a broth blitz the other day. Beef and chicken. Ramen results. Made a base stock of roughly one part each of homemade (frozen) dashi, chicken and beef broth. Tare (seasoning) was soy, salt, water and msg, I went at about 3/4 usual strength.
Tantanmen ramen. Pork broth from the freezer, Chinese wheat noodles, sesame tare (flavour), beef soboro, spinach, boiled egg and some mayu (black garlic oil). Bit simpler prep than the classic tonkotsu this one, but super rich and delicious! Made this from scratch tonight (not the broth) in about 45 min. Enough for a few more portions later in the week as well.
More waste meat stuff. The average butcher throws away most of their pork bones and will be happy to give you a bag or two for free, happier if you buy some other stuff from them. Beef and chicken tend to be more in demand, and you'll sometimes pay a little for them. Making the broth is a little more involved than chicken bone broth, but worth the effort. Pressure cooker I'd say is a must, 18hr stove time is reduced to 3.
Tonkotsu ramen last night. Didn't go the whole 9 yards but some 6 or 7 of them. 5 hr pressure cooker pork shoulder and hock bone broth. About 4kgs of bones with 4 litres of water the final result, so 1:1 dilution was fine, it was quite concentrated. Reheated, added to some chicken stock I had, and blended to make emulsion (white colour).