The broth, eggs and pork were all from the book Let’s make ramen, spinach was sauteed, nori was a package, enoki mushrooms we’re boiled for a few minutes.
The broth was really just like 0.25lb of ginger, sliced, a bunch of green onions, sliced, a pork trotter, and ~3lb of pork neck bones or chicken carcass. Add 2+qt of water, then Pressure cook it all for like 2 hours, strain out the solids, blend the rest to make an emulsion.
The miso tare was also that book (see below)
Edit: back near the book:
Eggs were pressure cooked on low pressure for 5min with 1 cup of water. After cooling, peeled and sat in the marinade for 5-8 hrs
Miso was 7oz aka miso, 3.5oz shiro miso, 6oz mirin, 3oz rice wine vinegar, 1.5oz sesame oil. Mixed well together.
The broth, eggs and pork were all from the book Let’s make ramen, spinach was sauteed, nori was a package, enoki mushrooms we’re boiled for a few minutes.
The broth was really just like 0.25lb of ginger, sliced, a bunch of green onions, sliced, a pork trotter, and ~3lb of pork neck bones or chicken carcass. Add 2+qt of water, then Pressure cook it all for like 2 hours, strain out the solids, blend the rest to make an emulsion.
The miso tare was also that book (see below)
Edit: back near the book:
Eggs were pressure cooked on low pressure for 5min with 1 cup of water. After cooling, peeled and sat in the marinade for 5-8 hrs
Miso was 7oz aka miso, 3.5oz shiro miso, 6oz mirin, 3oz rice wine vinegar, 1.5oz sesame oil. Mixed well together.
The bowl was 12oz of the broth, 2oz of the miso.
It seems like a great book :) Thank you, I’ll save it to try it one day !
deleted by creator
You’re right, I just wasn’t near the book when I replied. I edited my response.