Macrobiotic Tofu Tonkotsu Ramen
Macrobiotic Tofu Tonkotsu Ramen

Hello everybody, it is me, Dave, welcome to my recipe site. Today, I will show you a way to make a special dish, macrobiotic tofu tonkotsu ramen. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Macrobiotic Tofu Tonkotsu Ramen is one of the most favored of current trending meals in the world. It is appreciated by millions every day. It is easy, it is quick, it tastes yummy. They’re fine and they look fantastic. Macrobiotic Tofu Tonkotsu Ramen is something that I’ve loved my whole life.

Tonkotsu ramen (豚骨ラーメン) is a ramen dish that originated in Fukuoka, Fukuoka Prefecture on the Kyushu island of Japan, and it is a specialty dish in both Fukuoka and Kyushu. Tonkotsu means "pork bone-broth" in Japanese. This tonkotsu ramen broth recipe takes a full day or at least overnight to make. Unused broth can be stored in an airtight container in the refrigerator, and will keep for up to three days or, if frozen, for up to three months.

To begin with this recipe, we have to prepare a few ingredients. You can have macrobiotic tofu tonkotsu ramen using 12 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Macrobiotic Tofu Tonkotsu Ramen:
  1. Get 2 servings Noodles
  2. Make ready 200 ml Soy milk
  3. Prepare 100 ml Kombu based dashi stock
  4. Get 1 clove Garlic
  5. Take 1 piece Ginger
  6. Prepare 1 dash less than 1 tablespoon Miso
  7. Take 1 Salt
  8. Make ready 1 Sesame oil
  9. Take 1 White sesame paste or ground sesame
  10. Get 1 Chives (minced)
  11. Get 1 Red pickled ginger
  12. Get 1 Wood ear mushrooms

I was a Ramen virgin for a long time. It wasn't until I watched Hikaru No Go, a Japanese anime that my brains processed its existence. Tonkotsu ramen usually has a cloudy white colored broth. It is similar to the Chinese baitang (白湯) and has a thick broth made from boiling pork bones, fat, and collagen over high heat for many hours, which suffuses the broth with a hearty pork flavor and a creamy consistency that rivals milk.

Instructions to make Macrobiotic Tofu Tonkotsu Ramen:
  1. Cook the garlic and ginger (minced or grated) in a pot with a little sesame oil to bring out the aroma.
  2. Add the kombu dashi. Also add the miso while dissolving it.
  3. Once it's warmed, add the soy milk, salt, and sesame paste or ground sesame seeds to adjust the flavor.
  4. Add minced chives, red pickled ginger, sesame, (cloud ear mushrooms, etc. if available) and it's complete! It's done in no time at all!
  5. This is what it looks like with the vegetables. It's full of nutrients.

Tonkotsu ramen usually has a cloudy white colored broth. It is similar to the Chinese baitang (白湯) and has a thick broth made from boiling pork bones, fat, and collagen over high heat for many hours, which suffuses the broth with a hearty pork flavor and a creamy consistency that rivals milk. See more ideas about Tonkatsu ramen, Tonkatsu, Ramen recipes. Tonkatsu ramen with chashu pork fried shallot green onion soft boiled duck egg wood ear mushrooms cubed tofu bamboo shoots and black garlic oil #food #meal #foods #healthyfood #keto. To me, Ramen is never a strict recipe.

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