Tonkotsu broth: 1800 grams of pork bone, 150 grams of ginger and dried seaweed, 380 grams of sliced daikon fish, boil for 4 hours on low heat in a large pot to make tonkotsu broth.

Pork bone ramen preparation : pork muscle marinated in a pot ( with marinade and soy sauce ) and cooled and sliced for spare , take a pot of boiled eggs and cooled and peeled and cut in half for spare , Green Giant kernels of corn canned for spare , take a pot of boiled noodles , when the noodles are cooked and put into a bowl of rice , add the broth, slices of pork, eggs, corn kernels , sprinkle with chopped green onions , add salt and monosodium glutamate , done .

PS: When boiling broth (だし) remember to constantly remove the dregs floating in the soup, so that the resulting broth will be clear and delicious! The soup base

Salt-flavored ramen

Miso-flavored ramen ramen soup base mostly has basic seasoning ingredients, and then add different additional ingredients to make a variety of soup. In addition, the use of different ingredients from each region creates a unique local flavor, making ramen a popular food throughout Japan.

Common ingredients for soup base include: chicken, pork bone, beef bone, dried shiba (bonito), dried mackerel, dried small fish, seaweed, sauteed soybeans, shiitake mushrooms, onions, scallions, and so on. Ramen broth is usually simmered for hours or even days. Some ramen stores use or mix commercial ramen broth purchased in tubs, which is convenient and reduces costs, but dedicated ramen eaters can tell the difference.

Soup base flavors can generally be categorized as soy sauce, pork bone (pig bone), salt, or miso.

In addition, there are also spicy and sesame flavored soup bases like dan dan noodles, which are flavored with tamari (a type of chili pepper), vinegar flavored soup bases like shengma-men (a type of local noodle dish in Japan), tomato soup bases in a European style, and even curry flavors.

Ramen soup bases are also rich in nutrients, with amino acids, nucleic acids, and minerals released from the ingredients used. But the downside is that most of them contain excessive salt.

[edit] Soy sauce flavor

Honshu's dominant flavor uses Japanese soy sauce, chicken and vegetables. Oil spices and peppers can be added to personal preference.

[edit] Tonkotsu flavor

Originally from Kyushu, tonkotsu is a white broth made by simmering pork bones over a long period of time. Soy sauce can also be added to make "Tonkotsu Soy Sauce Flavor".

[edit] Salt flavor

The broth is clear and originated from Hakodate, Hokkaido during the Taisho period, hence the name "Hakodate ramen". Compared to other flavors, it highlights the flavor of the soup base ingredients themselves more.

[edit] Miso flavor

The soup base is made with chicken and flavored with traditional Japanese miso paste.

[edit] Other elements

In addition to the noodles and the soup base, other important elements of ramen include the noodle code, sauce, and sesame oil.

The soup base is usually placed in a bowl with a special sauce, and then the cooked noodles are placed in the soup and served to the eaters. The noodles can usually be topped with noodle yards including: barbecued pork, seaweed, bean sprouts, cabbage, egg, minced garlic, bamboo shoots, fish plates, corn kernels, snow peas, potatoes, stewed meat, sour plums, and more. You can add some sesame oil or spices at the end. ,参考: zh.*** /wiki/%E6%97%A5%E6%9C%AC%E6%8B%89%E9%9D%A2#.E5.85.B6.E4.BB.96.E5.85.83.E7.B4.A0,豚骨高湯製造 : Pork big bone 1,800 grams , Ginger and Dried seaweed 150 grams each , Chai fish fillet 380 grams , with Cook in a large pot over low heat for 4 hours to make pork bone broth. The soup is made of pork bone and pork stock, and it is cooked for 4 hours on low heat.