Miso And Tonkatsu Ramen In Tonkotsu Broth

• fresh spinach leaves As needed
• green onions As needed chopped
• bamboo shoots As needed
• cook egg hard As needed, optional
• 1 pound pork loin boneless, thinly sliced
• 1 tablespoon sweet soy sauce
• 2 tablespoons soy sauce
• 1 teaspoon toasted sesame oil
• 1 teaspoon togarashi Japanese seven spice
• 2 quarts chicken stock
• 1/4 cup miso paste dashi
• 1 quart pork broth tonkotsu
• 1 package ramen noodles fresh or dried
• hot chili oil As needed
• seasoned rice wine vinegar As needed
• furikake rice seasoning As needed
• 3 pounds pork ribs with lots of meat on the bones
• 1 pound pork scraps /trim
• 1 pound pork leg bone
• 2 tablespoons vegetable oil
• 1 onions large, skin on, rough chopped
• 12 cloves garlic
• 1 piece fresh ginger root roughly chopped
• 2 leeks each, rough chopped
• 24 scallions white parts only, reserve greens and light green parts for garnishing finished soup
• 8 ounces mushrooms whole or scraps

1. 1. In large stock pot or rondeau, over high heat add vegetable oil and heat to lightly smoking
2. 2. Add onions, garlic, and ginger and cook, tossing as needed until deeply charred on most sides
3. 3. Add ribs bones with lots of meat and mix well to combine
4. 4. Add leeks, scallion whites, mushrooms, trim and pork leg bones
5. 5. Top bones and pork with cold water
6. 6. Bring to a boil over high heat
7. 7. Reduce heat to low simmer and cover
8. 8. Continue cooking until broth is slightly viscous, approximately 6 to 8 hours (topping up as necessary to keep bones submerged at all times)
9. 9. Once broth is ready, cook over high heat until reduced to approximately 3 quarts. (You can freeze any soup you don't use)
10. 10. Strain through a fine mesh strainer into a clean pot and discard solids
11. 11. If you prefer you can strain again through a chinois or a fine mesh strainer lined with several layers of cheese cloth
12. In one gallon zip lock bag, add pork marinade ingredients and mix together
13. Marinate for 4 hours to overnight in refrigeration. Can make a day ahead
14. In a large pot, bring 6 quarts of water to a boil (for ramen noodles)
15. In sauce pan, add stock, tonkotsu broth, and miso, mix to combine and bring to a boil then turn off the heat
16. Heat a nonstick skillet over high heat
17. In a single layer, add pork from the marinade one piece at a time, It will cook quickly
18. Turn each piece over and cook until done, approximately two minutes
19. 8. Remove pan from the heat and allow pork to rest
20. 9. Add the ramen noodles to the boiling water and cook according to instructions
21. 10. When cooked, immediately remove noodles and equally divide them into four large soup bowls
22. 11. Add a handful of baby spinach leaves on top of noodles
23. 12. Cover each bowl with one fourth of the broth
24. 13. Slice the pork into julienne strips and add one fourth to each bowl

fresh spinach, green onions, bamboo shoots, cook egg, pork loin, sweet soy sauce, soy sauce, sesame oil, togarashi japanese seven spice, chicken stock, miso paste dashi, pork broth tonkotsu, ramen noodles, hot chili oil, rice wine vinegar, furikake rice, pork, pork scraps, pork, vegetable oil, onions, garlic, ginger root, leeks, only, mushrooms

Taken from www.yummly.com/recipe/Miso-and-Tonkatsu-Ramen-in-Tonkotsu-Broth-2255433 (may not work)