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.