A simple miso soup using some left-over tonkotsu broth. Smoked tofu, green onions and swiss chard round out the flavours.
I’ve made a lot of food over the years, but never bread. It always seemed overly complicated. It wasn’t. There is something about baking that I’ve never really enjoyed (apart from the eating). I think it has to do with formulas instead of cooking by feel. In any case, I wanted to put those feelings aside and try to make a standard loaf of crusty white bread. It’s amazing that from only four ingredients (flour, water, yeast and salt) you can make something so delicious. Proofed via sous vide and baked in a dutch oven.
I’ve been wanting to attempt making a Tonkotsu Miso Ramen from scratch for awhile. Way too much work… But it did turn out delicious. I made the ramen stock from trotters, chicken necks, shiitake, cremini, leeks, onions and carrots. 14 hours later, a rich deep delicious soup base was ready to go. I have a lot of experience making regular pasta noodles, so I assumed that the alkaline ramen noodles wouldn’t be much trouble. I was wrong. Ramen noodles are far more dense than traditional egg based pasta and it takes a great deal of patience and time to work the dough into something usable. Was worth the effort. I finished the soup with a sous vide pork tenderloin sliced thin, shitaki mushrooms, green onions and a poached egg.