さもラーメンSAMO RAMEN

RAMEN

Tonkotsu ramen

Pork bones cooked until the soup turns creamy, seasoned with a simple salt tare and finished with scallion oil.

Time
At least 3 hours, with 2 h 15 min of that under pressure.
Bowls per batch
Soup not measured yet. The tare is enough for about 16 bowls and the oil for about 8.
The plan
Start the soup first. Make the tare and aroma oil while it cooks, then cook the noodles and fill the bowl at the very end.

One bowl

Soup

  1. Blanch the bones

    Put the neck bones and femurs in a pot and cover them with fresh water. Once it boils, turn it down to a simmer for 15 to 20 minutes and keep lifting off the foam.

    Optional, for a whiter soup: first soak the bones in cold water for at least 6 hours, then start with fresh water.

    Time
    15 min or 20 min
    Done when
    Very little foam is still coming up.

  2. Scrub the bones

    Pour everything into a colander and throw the water away. Hold each bone under the tap and rub off anything dark, including inside the cracks.

    Done when
    The bones are clean, with no dark bits left.
    After
    Blanch the bones

  3. Pressure-cook the soup

    Put the clean bones in the pressure cooker with the 6 L of water. Cook under pressure for 2 hours 15 minutes, then use a fast release.

    Natural release instead: 2 hours under pressure, then 30 minutes releasing. No pressure cooker: 18 hours at a medium boil, stirring often and adding water as the level drops.

    Time
    2 h 15 min
    Done when
    The pressure is fully released.
    After
    Scrub the bones

  4. Strain the soup

    Pour the soup through a strainer into a clean pot. Discard the bones.

    After
    Pressure-cook the soup

  5. Blend the soup

    Blend the strained soup for 30 seconds, starting slowly and working up to full speed. With a hand blender, go for 5 minutes instead; the result is less creamy.

    Time
    30 sec or 5 min (hand blender)
    Done when
    The soup looks smooth and creamy to you.
    After
    Strain the soup

Tare

  1. Make the tare

    Warm the water, salt and MSG in a saucepan, stirring until the crystals disappear. Put the lid on and let it cool.

    Done when
    No crystals remain.

Aroma oil

  1. Fry the scallions

    Trim the root ends. Put the scallion whites and oil in a small saucepan over medium heat for 10 to 15 minutes, and stir now and then.

    Time
    10 min or 15 min
    Done when
    The scallions are pale gold and the oil smells of them.

  2. Strain the oil

    Take the pan off the heat, leave the oil to cool in it, then strain out the scallions.

    After
    Fry the scallions

Noodles

  1. Get the noodles

    Buy 130 g of fresh ramen noodles per bowl, and note the cooking time on the packet.

    Fresh thin noodles suit this bowl.

The bowl

  1. Set everything out

    Warm the bowl. Heat the soup until hot. Bring a separate pot of water to a rolling boil. Measure 30 mL tare and 15 mL oil.

    Done when
    Everything is within reach.
    After
    Blend the soup, Make the tare, Strain the oil, Get the noodles

  2. Cook the noodles

    Drop 130 g of noodles into the boiling water, never the soup, and stir them once. Start the timer for the time on the packet.

    Time
    As on the packet
    Done when
    A taste tells you they are done.
    After
    Set everything out

  3. Fill the bowl

    While the noodles cook, pour into the warm bowl in this order: 30 mL tare, 15 mL oil, then 300 mL soup.

    After
    Set everything out

  4. Add the noodles

    Move fast: lift the noodles out, shake off as much water as you can within 5 to 10 seconds, and lower them into the soup.

    After
    Cook the noodles, Fill the bowl

  5. Serve

    Loosen the noodles with chopsticks so they sit evenly in the soup, and serve straight away.

    After
    Add the noodles

Done when:

All 14 steps