Soup...
I spent nearly fourteen hours on ramen broth, yesterday. *laughs* I should have taken a picture or three, but it's a slow process.
Momofuku Noodle Bar has a cookbook out that details it's exacting process for making ramen broth, and I follow all the bits but the bacon and I use bonito shavings instead of bacon. I also probably skim a little more ( Read more... )
Momofuku Noodle Bar has a cookbook out that details it's exacting process for making ramen broth, and I follow all the bits but the bacon and I use bonito shavings instead of bacon. I also probably skim a little more ( Read more... )
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Yours sounds tasty!
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The usual seaweed and bonito, lots of shitake, then a whole chicken, five pounds of meaty pork bones and hours of simmering, and then finished with vegetable notes. Then served with slow-roasted pork shoulder, pickled shitake, scallions, duck breast tonight, and half a gently boiled egg. It's really nice on a cold night.
Sometime I'll have to serve it to you. *hugs*!
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