Macrobiotic Tofu Tonkotsu Ramen Recipe by cookpad.japan
 cookpad.japan @cookpad_jp Here's a standard recipe of ours. It works really well as quick lunch, or a savory treat after to enjoy after drinks. It'll make a very light meal. Adding the soy milk last (not letting it boil) keeps it from breaking down. If you dissolve a little kudzu starch in the soy milk before adding it, it'll take on a thickness that'll help it from breaking down. So if you're concerned about the consistency of the soup, try some kudzu. If you have any soup left over, add some to your regular bowl of miso soup, it'll turn out delicious. Recipe by moriam Here's a standard recipe of ours. It works really well as quick lunch, or a savory treat after to enjoy after drinks. It'll make a very light meal. Adding the soy milk last (not letting it boil) keeps it from breaking down. If you dissolve a little kudzu starch in the soy milk before adding it, it'll take on a thickness that'll help it from breaking down. So if you're concerned about the consistency of the soup, try some kudzu. If you have any soup left over, add some to your regular bowl of miso soup, it'll turn out delicious. Recipe by moriam Macrobiotic Tofu Tonkotsu Ramen Share its first Cooksnap! Here's a standard recipe of ours. It works really well as quick lunch, or a savory treat after to enjoy after drinks. It'll make a very light meal. Adding the soy milk last (not letting it boil) keeps it from breaking down. If you dissolve a little kudzu starch in the soy milk before adding it, it'll take on a thickness that'll help it from breaking down. So if you're concerned about the consistency of the soup, try some kudzu. If you have any soup left over, add some to your regular bowl of miso soup, it'll turn out delicious. Recipe by moriam Here's a standard recipe of ours. It works really well as quick lunch, or a savory treat after to enjoy after drinks. It'll make a very light meal. Adding the soy milk last (not letting it boil) keeps it from breaking down. If you dissolve a little kudzu starch in the soy milk before adding it, it'll take on a thickness that'll help it from breaking down. So if you're concerned about the consistency of the soup, try some kudzu. If you have any soup left over, add some to your regular bowl of miso soup, it'll turn out delicious. Recipe by moriam Ingredients 2 servings 2 servings Noodles 200 ml Soy milk 100 ml Kombu based dashi stock 1 clove Garlic 1 piece Ginger 1 dash less than 1 tablespoon Miso 1 Salt 1 Sesame oil 1 White sesame paste or ground sesame 1 Chives (minced) 1 Red pickled ginger 1 Wood ear mushrooms 2 servings Noodles 200 ml Soy milk 100 ml Kombu based dashi stock 1 clove Garlic 1 piece Ginger 1 dash less than 1 tablespoon Miso 1 Salt 1 Sesame oil 1 White sesame paste or ground sesame 1 Chives (minced) 1 Red pickled ginger 1 Wood ear mushrooms Cooking Instructions 1 Cook the garlic and ginger (minced or grated) in a pot with a little sesame oil to bring out the aroma. 2 Add the kombu dashi. Also add the miso while dissolving it. 3 Once it's warmed, add the soy milk, salt, and sesame paste or ground sesame seeds to adjust the flavor. 4 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! 5 This is what it looks like with the vegetables. It's full of nutrients. 1 Cook the garlic and ginger (minced or grated) in a pot with a little sesame oil to bring out the aroma. 1 Cook the garlic and ginger (minced or grated) in a pot with a little sesame oil to bring out the aroma. 2 Add the kombu dashi. Also add the miso while dissolving it. 2 Add the kombu dashi. Also add the miso while dissolving it. 3 Once it's warmed, add the soy milk, salt, and sesame paste or ground sesame seeds to adjust the flavor. 3 Once it's warmed, add the soy milk, salt, and sesame paste or ground sesame seeds to adjust the flavor. 4 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! 4 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! 5 This is what it looks like with the vegetables. It's full of nutrients. 5 This is what it looks like with the vegetables. It's full of nutrients. Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on March 03, 2014 08:21 A collection of the best recipes from the Cookpad Japan community, translated into English! Comments Similar Recipes Miraculous Meat-less Tonkotsu Ramen-Style Somen Noodles Miraculous Meat-less Tonkotsu Ramen-Style Somen Noodles I used some somen noodles left over from the summer and healthy soy milk to throw together something for lunch...and the result tasted kind of like tonkotsu (pork bone) ramen! Even the children were like "Is this ramen? Yum yum!" and it was a big hit. It's rich-tasting even without any animal protein!!! The saltiness of shiro-dashi and miso vary, so please adjust the amounts for the soup to your taste. Somen noodles get limp quickly, so cook them so that they are left a bit firm. For 1 serving. Recipe by kaisyan cookpad.japan Homemade Tonkotsu Ramen Broth and Noodles from Scratch Homemade Tonkotsu Ramen Broth and Noodles from Scratch I wanted to recreate the taste of the ramen served at a ramen shop I frequent. It took me about 10 hours from start to finish. How about trying this on your day off? I recommend you try this when you have plenty of time on your hands. It'll also smell quite strong while you're still in the middle of the process, but stay strong and be patient. If you end up with leftover noodles, you can wrap it up in a couple of plastic bags and it'll keep for about 3 days. Pork bones aren't usually displayed at the butchers, but they'll probably bring some out for you if you ask them. Go to a store you can trust! Recipe by Hirapan cookpad.japan Spicy Tonkotsu (Pork Base) Ramen with Leeks Spicy Tonkotsu (Pork Base) Ramen with Leeks When I went to Hidakaya ramen shop, I ordered spicy miso tonkotsu flavoured noodles with Japanese leeks, and they served the leeks on a different plate. They were very delicious, and I wanted to make them at home. There are no hints, but adjust the spiciness according to your taste. You can add more Japanese leeks and they are delicious. Adding grated garlic would be good. Recipe by Yuipyon mama cookpad.japan Turkey Ramen Turkey Ramen After the Turkey Thanksgiving meal, make the broth with the Turkey carcass. With your favorite flavor and some noodles of your choice, make your own ramen noodle soup. AyumiS Spicy! Mapo Noodles~ Mapo Tofu Ramen~ Spicy! Mapo Noodles~ Mapo Tofu Ramen~ I loved the mapo tofu from the restaurant near my old company that I used to eat at, but I wasn't able to go there after quitting that company, so I tried making it myself. This is already plenty spicy with doubanjiang, red chili oil, and garlic, so add ichimi chili powder and Sichuan pepper to your preferred spiciness. Use less if you dislike spicy things, and add tons if you love extreme spiciness! Feel free to use bok choy, spinach, or any of your favorite vegetables to replace the komatsuna. For 1 serving. Recipe by mizuki_t cookpad.japan Miraculous Meat-less Tonkotsu Ramen-Style Somen Noodles Miraculous Meat-less Tonkotsu Ramen-Style Somen Noodles I used some somen noodles left over from the summer and healthy soy milk to throw together something for lunch...and the result tasted kind of like tonkotsu (pork bone) ramen! Even the children were like "Is this ramen? Yum yum!" and it was a big hit. It's rich-tasting even without any animal protein!!! The saltiness of shiro-dashi and miso vary, so please adjust the amounts for the soup to your taste. Somen noodles get limp quickly, so cook them so that they are left a bit firm. For 1 serving. Recipe by kaisyan cookpad.japan Miraculous Meat-less Tonkotsu Ramen-Style Somen Noodles Miraculous Meat-less Tonkotsu Ramen-Style Somen Noodles I used some somen noodles left over from the summer and healthy soy milk to throw together something for lunch...and the result tasted kind of like tonkotsu (pork bone) ramen! Even the children were like "Is this ramen? Yum yum!" and it was a big hit. It's rich-tasting even without any animal protein!!! The saltiness of shiro-dashi and miso vary, so please adjust the amounts for the soup to your taste. Somen noodles get limp quickly, so cook them so that they are left a bit firm. For 1 serving. Recipe by kaisyan cookpad.japan Homemade Tonkotsu Ramen Broth and Noodles from Scratch Homemade Tonkotsu Ramen Broth and Noodles from Scratch I wanted to recreate the taste of the ramen served at a ramen shop I frequent. It took me about 10 hours from start to finish. How about trying this on your day off? I recommend you try this when you have plenty of time on your hands. It'll also smell quite strong while you're still in the middle of the process, but stay strong and be patient. If you end up with leftover noodles, you can wrap it up in a couple of plastic bags and it'll keep for about 3 days. Pork bones aren't usually displayed at the butchers, but they'll probably bring some out for you if you ask them. Go to a store you can trust! Recipe by Hirapan cookpad.japan Homemade Tonkotsu Ramen Broth and Noodles from Scratch Homemade Tonkotsu Ramen Broth and Noodles from Scratch I wanted to recreate the taste of the ramen served at a ramen shop I frequent. It took me about 10 hours from start to finish. How about trying this on your day off? I recommend you try this when you have plenty of time on your hands. It'll also smell quite strong while you're still in the middle of the process, but stay strong and be patient. If you end up with leftover noodles, you can wrap it up in a couple of plastic bags and it'll keep for about 3 days. Pork bones aren't usually displayed at the butchers, but they'll probably bring some out for you if you ask them. Go to a store you can trust! Recipe by Hirapan cookpad.japan Spicy Tonkotsu (Pork Base) Ramen with Leeks Spicy Tonkotsu (Pork Base) Ramen with Leeks When I went to Hidakaya ramen shop, I ordered spicy miso tonkotsu flavoured noodles with Japanese leeks, and they served the leeks on a different plate. They were very delicious, and I wanted to make them at home. There are no hints, but adjust the spiciness according to your taste. You can add more Japanese leeks and they are delicious. Adding grated garlic would be good. Recipe by Yuipyon mama cookpad.japan Spicy Tonkotsu (Pork Base) Ramen with Leeks Spicy Tonkotsu (Pork Base) Ramen with Leeks When I went to Hidakaya ramen shop, I ordered spicy miso tonkotsu flavoured noodles with Japanese leeks, and they served the leeks on a different plate. They were very delicious, and I wanted to make them at home. There are no hints, but adjust the spiciness according to your taste. You can add more Japanese leeks and they are delicious. Adding grated garlic would be good. Recipe by Yuipyon mama cookpad.japan Turkey Ramen Turkey Ramen After the Turkey Thanksgiving meal, make the broth with the Turkey carcass. With your favorite flavor and some noodles of your choice, make your own ramen noodle soup. AyumiS Turkey Ramen Turkey Ramen After the Turkey Thanksgiving meal, make the broth with the Turkey carcass. With your favorite flavor and some noodles of your choice, make your own ramen noodle soup. AyumiS Spicy! Mapo Noodles~ Mapo Tofu Ramen~ Spicy! Mapo Noodles~ Mapo Tofu Ramen~ I loved the mapo tofu from the restaurant near my old company that I used to eat at, but I wasn't able to go there after quitting that company, so I tried making it myself. This is already plenty spicy with doubanjiang, red chili oil, and garlic, so add ichimi chili powder and Sichuan pepper to your preferred spiciness. Use less if you dislike spicy things, and add tons if you love extreme spiciness! Feel free to use bok choy, spinach, or any of your favorite vegetables to replace the komatsuna. For 1 serving. Recipe by mizuki_t cookpad.japan Spicy! Mapo Noodles~ Mapo Tofu Ramen~ Spicy! Mapo Noodles~ Mapo Tofu Ramen~ I loved the mapo tofu from the restaurant near my old company that I used to eat at, but I wasn't able to go there after quitting that company, so I tried making it myself. This is already plenty spicy with doubanjiang, red chili oil, and garlic, so add ichimi chili powder and Sichuan pepper to your preferred spiciness. Use less if you dislike spicy things, and add tons if you love extreme spiciness! Feel free to use bok choy, spinach, or any of your favorite vegetables to replace the komatsuna. For 1 serving. 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