Description
Makes one bowl
Ingredients
- 300ml Tonkotsu Soup Base
- 45ml Bare Bones Shio Tare or 30ml Derek’s Ramen_Lord Tare
- For the pure pork experience use the Bare Bones. For an Umami Experience use Derek’s
- This is a rough suggestion. Try a small amount with your broth and dial in the ratio to your taste
- 15ml All Purpose Negi (Scallion) Oil
- 130 g Sun Noodles
- You can make your own, but its hard. I buy a fresh ramen kit from Sun at the asian grocery store, it comes with 2x 130g servings, and then I throw away the other soup base
- 1 Quick Ramen Egg (Ajitama)
- 1 Slice Sous Vide Chashu
Optional Toppings
- Green onion
- Fried Garlic
- Corn
- Bamboo Shoots
- Wood ear mushrooms
Method
- Place your serving bowl in the oven at 180 degrees. You don’t want a cold bowl ruining your soup.
- Put your noodle water on to boil
- Get your soup hot
- Determine your Tare to Broth ratio
- Sear your slice of Chashu. I used a sears-all but you could torch it or use a hot pan or broiler
- Put your noodles on to boil. Mine were 2:30. Be precise about this, its very important
- Prep your bowl. First add the scallion oil, then the tare, then the broth
- When your noodles are done, shake them real good to get off the excess water and then slide them into your bowl. Optionally perform a noodle fold to make them look nice
- Add egg and other toppings