Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, macrobiotic tofu tonkotsu ramen. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Macrobiotic Tofu Tonkotsu Ramen is one of the most well liked of recent trending foods in the world. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. Macrobiotic Tofu Tonkotsu Ramen is something which I have loved my whole life. They’re nice and they look fantastic.
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. The soup broth is based on pork bones and other ingredients, which are typically boiled for several hours. Here is the "professional recipe" for tonkotsu ramen as promised!
To begin with this particular recipe, we must prepare a few ingredients. You can cook macrobiotic tofu tonkotsu ramen using 12 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Macrobiotic Tofu Tonkotsu Ramen:
- Get 2 servings Noodles
- Get 200 ml Soy milk
- Take 100 ml Kombu based dashi stock
- Take 1 clove Garlic
- Make ready 1 piece Ginger
- Make ready 1 dash less than 1 tablespoon Miso
- Prepare 1 Salt
- Get 1 Sesame oil
- Make ready 1 White sesame paste or ground sesame
- Make ready 1 Chives (minced)
- Make ready 1 Red pickled ginger
- Take 1 Wood ear mushrooms
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. Tonkotsu Ramen Recipe - This broth is milky white and unctuous, thanks to pork marrow bones and fat cooked for hours. Make your own Tonkotsu Ramen at home. Panko breaded and deep-fried, served in flavorsome Japanese curry broth with potatoes, carrots, cilantro Panko breaded and deep-fried with fukujinzuke and sesame seed dressing.
Instructions to make Macrobiotic Tofu Tonkotsu Ramen:
- Cook the garlic and ginger (minced or grated) in a pot with a little sesame oil to bring out the aroma.
- Add the kombu dashi. Also add the miso while dissolving it.
- Once it's warmed, add the soy milk, salt, and sesame paste or ground sesame seeds to adjust the flavor.
- 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!
- This is what it looks like with the vegetables. It's full of nutrients.
Tonkatsu and other Japanese panko-breaded deep-fried foods are almost always served with a mountain of Tonkatsu is actually one of the quickest and simplest meals you can make at home. On the side shredded fresh cabbage, Bulldog sauce, spicy yellow mustard, miso soup with tofu. and. Like most of you guys out there, the ramen of my youth was served in two discrete serving sizes: by the cup or by the Oodle. The noodles were soft and squiggly, the broth was thin and salty, the corn was de-hydrated then re-hydrated, and the scallions were, well, at least they were green. See more ideas about Tonkatsu ramen, Tonkatsu, Ramen recipes.
So that’s going to wrap this up with this exceptional food macrobiotic tofu tonkotsu ramen recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
