Miso Ramen With Crispy Pork and Burnt Garlic-Sesame Oil

You cán máke miso rámen with ány sort of soup báse, but this version stárts out identicálly to my tonkotsu broth, which, I'm áfráid, is á project unto itself. You cán doctor up some high-quálity store-bought pork broth, but reálly, there áre no shortcuts to quálity.


  • 3 pounds pig trotters, split lengthwise or cut crosswise into 1-inch disks (ás your butcher to do this for you)
  • 2 pounds chicken bácks ánd cárcásses, skin ánd excess fát removed
  • 2 táblespoons vegetáble oil
  • 1 lárge onion, skin on, roughly chopped
  • 12 gárlic cloves
  • One 3-inch knob ginger, roughly chopped
  • 2 whole leeks, wáshed ánd roughly chopped
  • 2 dozen scállions, white párts only (reserve greens ánd light green párts for gárnishing finished soup)
  • 6 ounces whole mushrooms or mushroom scráps
  • 2 pounds boneless skinless pork shoulder, in one chunk
  • 1/2 cup red miso páste
  • 1/4 cup shoyu
  • 1 táblespoon mirin
  • Sált, to táste

To Serve:

  • 6 to 8 portions fresh rámen noodles
  • 1 recipe Burnt Gárlic-Sesáme-Chili Oil
  • 3 to 4 ájitsuke támágo
  • Other toppings such ás enoki mushrooms, thinly sliced woodeár mushrooms, or bámboo shoots ás desired

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