Growing up I’ve always had an affinity to “soupy” foods. Luckily for me in Japanese cooking there are many, many delicious dishes that make use of carefully crafted broths and soups. I can satisfy my cravings for these savory treats with many meals from nabe to ramen.

Recently I’ve begun experimenting with making some of my favorite broths at home. I started out with nabe broths (I can put together a pretty good pirikara broth now) and slowly moved on up to Pho and ramen.

My experiments with trying to cook ramen broth started off with the classic “tonkotsu” broth. This clear, marrow rich broth is not common here in Hawaii but it is all the rage in Japan. Since my first attempts I’ve slowly graduated to modifying the tonkotsu recipe with some other elements to give it a stronger flavor. I’ve come to find that combining dark miso into the mix gives the rich marrow flavor a saltier bite, which I enjoy.

Ramen is so versatile that beyond the broth and noodles, you can pretty much throw in whatever you want. For tonight’s preparation I had some leftover tempura pieces, which I ended up reheating and tossing into the mix.

Pork Miso Ramen
Prep Time: 40 minutes Cook Time: 6-7 hours

• 2 pounds pork bones with as much marrow as possible
• 2 pounds chicken bones (can substitute with 3 cups chicken stock)
• 1 medium white onion, cut into 8 sections
• 1 bulb garlic, cleaned but whole
• 2 inch section of ginger, cut into slices
• Addition 1 inch section of ginger, skinned and whole
• 1 stalk of leek (white bottom portion)
• 3 shiitake mushrooms
• 1/3 cup dark red miso (with dashi-no-moto in it if available)
• 2 Tbsp Seasame oil
• Oil for frying
• water

1. Place pork and chicken bones into a pot and cover with water. Bring pot to a boil and leave for 5 minutes.
2. Meanwhile, heat a saucepan with 1/2 inch of oil. Over medium heat add onions, garlic, and leek. Cook until items are brown and caramelized (roughly 30 minutes).
3. When pork bones are done with initial 5 minute boil, drain into a colander. Rinse pot and place pork bones back inside along with chicken bones. Fill pot with water until bones are submerged by at least 1 inch of liquid. If using chicken stock in place of bones add that in now.
4. Bring pot back to a boil, siphoning off the “foam” or “scum” that rises to the top for the first 20-30 minutes.
5. When onions and garlic are well caramelized, use a spoon and move into pot with pork bones. Drain as much oil out as you transfer them to the pot.
6. Add shiitake mushrooms.
7. Cover the pot and leave on a high boil for 6 hours. Add water to keep ingredients covered as needed.
8. After 6 hours remove bones from pot. Line a strainer with paper towel or cheesecloth and strain broth through into a large bowl. Pour strained broth back into pot and put over medium heat.
9. Grate remaining 1 inch of ginger finely into pot. Add in sesame oil and miso. Do not bring the pot to a boil once miso has been added. Monitor heat to keep broth hot while not boiling.
10. Prepare bowls with ramen noodles and other ingredients. Pour broth over and enjoy!

Onions, garlic, ginger and leeks

Caramelizing the aromatics in oil

Pork bones in chicken broth/water after initial boiling

Pork Miso Ramen with Tempura and char sui