Hey everyone, it is Brad, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, macrobiotic tofu tonkotsu ramen. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Macrobiotic Tofu Tonkotsu Ramen is one of the most popular of current trending meals on earth. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. They are fine and they look wonderful. Macrobiotic Tofu Tonkotsu Ramen is something that I’ve loved my entire life.
Tonkotsu ramen (豚骨ラーメン) is a ramen dish that originated in Fukuoka, Fukuoka Prefecture on the Kyushu island of Japan, and it is a specialty dish in both Fukuoka and Kyushu. The soup broth is based on pork bones and other ingredients, which are typically boiled for several hours.. For the tare: Vegetable oil Dried anchovies Soy sauce Mirin Bonito flakes Sake + For the homemade ramen noodles: Baking powder All purpose. flour Bread flour + For ramen assembly: Sliced chashu pork Cooked ramen noodles Tare Tonkotsu broth Nori (dried seaweed) Scallions Menma Special.
To begin with this particular recipe, we must first prepare a few components. You can cook macrobiotic tofu tonkotsu ramen using 12 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Macrobiotic Tofu Tonkotsu Ramen:
- Get 2 servings Noodles
- Take 200 ml Soy milk
- Get 100 ml Kombu based dashi stock
- Prepare 1 clove Garlic
- Make ready 1 piece Ginger
- Take 1 dash less than 1 tablespoon Miso
- Make ready 1 Salt
- Take 1 Sesame oil
- Get 1 White sesame paste or ground sesame
- Take 1 Chives (minced)
- Make ready 1 Red pickled ginger
- Make ready 1 Wood ear mushrooms
See more ideas about Tonkatsu ramen, Tonkatsu, Ramen recipes. Tonkatsu ramen with chashu pork fried shallot green onion soft boiled duck egg wood ear mushrooms cubed tofu bamboo shoots and black garlic oil #food #meal #foods #healthyfood #keto. Like most of you guys out there, the ramen of my youth was served in two discrete serving sizes: by the cup or by the Oodle. The noodles were soft and squiggly, the broth was thin and salty, the corn was de-hydrated then re-hydrated, and the scallions were, well, at least they were green.
Instructions to make Macrobiotic Tofu Tonkotsu Ramen:
- Cook the garlic and ginger (minced or grated) in a pot with a little sesame oil to bring out the aroma.
- Add the kombu dashi. Also add the miso while dissolving it.
- Once it's warmed, add the soy milk, salt, and sesame paste or ground sesame seeds to adjust the flavor.
- Add minced chives, red pickled ginger, sesame, (cloud ear mushrooms, etc. if available) and it's complete! It's done in no time at all!
- This is what it looks like with the vegetables. It's full of nutrients.
There's lots to love about tofu tonkatsu. First there's the crisp-on-the-outside, soft-on-the-inside tofu cutlets sitting atop a crisp and crunchy slaw fragrant of ginger and sesame oil. Then, topping it off is the oh-so-flavorful sauce, at once zesty, tangy, and fruity. Panko breaded and deep-fried, served in flavorsome Japanese curry broth with potatoes, carrots Veggie broth with miso, moyashi, corn kernels, butter, mushrooms, tofu, and spinach. Tonkotsu Ramen Recipe - This broth is milky white and unctuous, thanks to pork marrow bones and fat cooked for hours.
So that’s going to wrap it up with this special food macrobiotic tofu tonkotsu ramen recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
