Tonkotsu Miso Ramen Recipe

Miso Ramen, is just one of about a dozen different varieties, originated in the northern Hokkaido region of Japan. It’s a really beautiful place, but the winter’s can be harsh so it’s not surprising that this hearty ramen originated there. Traditionally made with fish or poultry stock, I’ve upped the ante with a southern Japanese Tonkotsu stock made with a combination of pork and chicken. I started this one with my Tonkotsu Base (which I now make in large quantities and freeze), then layered on the nutty flavours of miso and tahini. To finish it off, I grated a dried scallop on top of each bowl imbuing each bite with just a bit more umami paired with the briny sweetness of the sea.
One of my favourite toppings for miso ramen is garlic chive mixed with some sesame oil and tobanjan (spicy bean paste), but it’s also very good with buttered corn, as well as some of the more traditional ramen toppings such as pork, menma, and eggs. 

Ingredients: 
2 1/2 C Tonkotsu Base
2 Tbs white miso
1 Tbs tahini
2 tsp sesame seed oil
2 cloves garlic grated or pressed
1/2 C water
2 Tbs pork fat minced (it’s easier to mince when it’s cold)
1 Tbs ground sesame seeds
1/2 batch homemade ramen noodles
toppings: scallions, chashu, garlic chives, cabbage, sweet corn, wood ear, soy sauce egg and/or menma
2 large dry scallops 

How to make:
In a medium saucepan, heat the Tonkotsu Base. Combine the miso, tahini, sesame oil, and garlic in small bowl, then whisk in the water. 
Pour this mixture into the hot Tonkotsu Base and whisk together. When it is smooth and creamy and there are no chunks left, add the minced pork fat and whisk it in. 
Taste for salt and add salt to taste. If the broth is too concentrated for your tastes, you can thin it out with water.
Split the cooked noodles between two bowls. Add the ground sesame seeds to the tonkotsu soup and whisk one last time before pouring over the noodles. Top with desired toppings and grate some dried scallop over each bowl using a microplane. 

ready to serve.