Tonkotsu ramen soup.

I also prepared the shoyu tare and the ajitama eggs. I replaced the chashu with pork belly braised in the oven for 5 hours. This time, I used store-bought ramen noodles.

The final result is visually beautiful, a dish I personally consider healthy (rich in collagen, which is great for skin and bone health 😉), with a deep, rich, and well-balanced flavor.
That said, for a first attempt, this soup requires a lot of time and effort.

A perfect soup for winter. I love it!

Course: Ramen
Level: Intermediate (even though I’m a beginner)

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