I think the corn added a lot of sweetness which was good to balance out the creaminess and saltiness of the broth. It’s not my favorite topping but it’s not the worst.

Egg looks perfect goddamn.

And then there’s the “ooh, piece of candy” aspect. Seeing corn not on a cob is just jarring, though I do enjoy it in ramen!

Funny enough I overcooked the eggs by 10 seconds trying to get a picture. I know 10s doesn’t seem like a lot but the timing on boiling eggs are p. thin. The eggs are still good but its just slightly overcooked for my liking. The edges of the yolk is solid.

Dude! That looks AMAZING! There’s a local Ramen shop kinda nearby my house, I might head there tomorrow

Those eggs, the pork! Even has bamboo shoots!

Dammit, I want one now

Have an extra bowl on this internet randos behalf please. Looks sooo good…

How’d the broth turn out?

Did you make your own noodles?

Used store bought ramen noodles.

The broth turned out well but the color was slightly off.

I’m used to making pho. In pho I tested soaking the bones, then boiling and discarding the first pot of water before making the actual broth vs skipping all that and just making the broth and skimming. It didnt make a difference when i tasted the final broth so when I make pho now I skip the soaking, boiling and rinsing of the bones since it’s just extra work.

When I started on the ramen broth I didn’t bother with the soaking, boiling and then rinsing of the bones because of what I learned from making pho. However this caused the broth to be a milky brown color instead of a white color. I don’t think it changed the taste much, it just doesn’t have that creamy white look.

You can see the resulting broth here:

Otherwise the broth is pretty good. It has that rich taste you expect from pork bones.

Yeah I made like 6 servings of everything so I will be eating it for a few days. It’s probably not worth making ramen if you are only doing 1 or 2 servings due to the amount of efforr involved.

I’m most curious about the different effects between your pho broth and the tonkatsu.

I get that pho is a much clearer broth. Which I’m guessing is gentle boil and shorter time…with the tonkatsu, your trying to get an emulsion with the fat. So more vigorous boil and much more collagen extraction for that mouth feel so a longer boil. I could see that being the difference for dislodging the coagulated blood from the bones.

Any case, just some lingering thoughts. Good deal. I hope you give noodles a go. Working with alkaline salts is cool.

I wouldnt call it a shorter time but definitely a gentle boil. I’ve made pho broth where I’ve kept the pho boiling for 24 hours before not for a specific reason. Just didn’t have time to deal with the broth and it was an easy way to keep the broth from going bad.

Not sure if I’ll ever try making the noodles by hand. I actually prefer pho over ramen and from making ramen it feels like pho is easier.

I think I just really like beef soup.

Thank you!

Looks great! I did a batch of miso tonkotsu recently. So much work but always worth the effort.