Rich and Creamy Tonkotsu Ramen Broth
- 3 pounds pig trotters, split lengthwise or cut crosswise into 1-inch disks (as your butcher to do this for you)
- 2 pounds chicken backs and carcasses, skin and excess fat removed
- 2 tablespoons vegetable oil
- 1 large onion, skin on, roughly chopped
- 12 garlic cloves
- One 3-inch knob ginger, roughly chopped
- 2 whole leeks, washed and roughly chopped
- 2 dozen scallions, white parts only (reserve greens and light green parts for garnishing finished soup)
- 6 ounces whole mushrooms or mushroom scraps
- 1 pound slab pork fat back
- Produce
- Ginger (1 3-inch knob)
- Leeks, whole (2)
- Mushrooms or mushroom scraps, whole (6 ounces)
- Onion, large skin on (1)
- Scallions (24)
- Meat
- Pork fat back (1 1 pound slab)
- Cooking & Baking
- Chicken backs and carcasses, skin and excess fat removed (2 pounds)
- Garlic cloves (12)
- Vegetable oil (2 tablespoons)
- Other
- 3 pounds pig trotters, split lengthwise or cut crosswise into 1-inch disks (as your butcher to do this for you)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published February 28, 2012 (11 months ago).
102 people saved this recipe.
