Tonkotsu ramen broth is simply pork bones cooked at a rolling boil for 12 hours. The process extracts all the goodness of the pork and turns the broth creamy white.
Miso is a fermented soybean paste used as condiment, very rich in B vitamins and proteins. In Japan it’s often used for soups and especially for ramen.
Mixing these two types of broth together gives a very creamy type of ramen with a very rich flavor.
It is served with grilled pork, bean sprouts and noodles.
Tonkotsu ramen broth is simply pork bones cooked at a rolling boil for 12 hours. The process extracts all the goodness of the pork and turns the broth creamy white.
Miso is a fermented soybean paste used as condiment, very rich in B vitamins and proteins. In Japan it’s often used for soups and especially for ramen.
Mixing these two types of broth together gives a very creamy type of ramen with a very rich flavor.
It is served with grilled pork, bean sprouts and noodles.