Lois, the broth turned out great! Really velvety and loads of umami. Roasted pork neck bones and chicken bones, the feet, and aromatics: ginger, garlic, scallion, onion, peppercorns and simmered about 12 hours. I finished it with soy sauce, rice vinegar, Mirin, and some chili flakes for a little heat.
I served it with traditional toppings: marinated bamboo shoots, shoyu eggs (soft boiled then soaked overnight in soy sauce and a little vinegar), scallion greens, and sliced Asian-seasoned pork. Oh, and noodles, of course!
. I couldn't find fresh ramen noodles, so I subbed some nice frozen Japanese noodles I found at Choi's. I also added beech mushrooms because they looked really fresh and we love mushrooms, and served Fresno chiles on the side for my fiery food loving boyfriend.
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What's everyone cooking today? I'm experimenting with Hungarian. Cabbage rolls, beef goulash, spatzle (dried, don't be impressed), and cucumber salad.