Tomtom Ingredients:
For the 12-Hour Broth:
- 1.5 kg pork bones
- 500 g pork fat
- 1 large onion, halved
- 6 garlic cloves, peeled
- 5 cm piece of ginger, sliced
- 3 liters water (more if needed)
- Salt, to taste
- 1 hot pepper (I use Mme Janette)
For the Keto Noodles (Shirataki Noodles):
- 2 packs of shirataki noodles – Made from the konjac plant, these noodles are virtually carb-free and possess a unique chewy texture. They absorb flavors beautifully, making them a fantastic low-carb alternative to traditional noodles.
Toppings:
- Sliced chashu pork or roasted pork belly
- Soft-boiled eggs
- Green onions, thinly sliced
- Spinach or bok choy, blanched
- Sesame seeds
Instructions:
12-Hour Broth:
- Blanch the Bones: Place the pork bones in a pot of cold water and bring to a boil. Boil for 10 minutes, then drain and rinse.
- Cook the Broth: Combine the blanched bones, pork fat, onion, garlic, ginger, and water. Simmer for 12 hours, allowing the flavors to meld into an extraordinary richness.
- Strain and Season: Strain through a fine-mesh sieve. Season with salt. Remember, you can make the broth in bulk and store it in the fridge for up to a week or in the freezer for longer. Simply portion it into airtight containers for later use.
Shirataki Noodles:
- Prepare the Noodles: Rinse well under cold water, then boil for 2-3 minutes. Drain.
Assembling the Ramen:
- Divide: Place noodles in bowls and ladle over the 12-hour broth.
- Toppings: Add pork, eggs, green onions, spinach, and sesame seeds.
- Serve: Enjoy immediately and revel in the richness of flavors.
Conclusion:
Keto-Friendly Tonkotsu Ramen combines culinary patience, nutritional wisdom, and the art of leftovers. With the marvels of shirataki noodles and the clever use of storing that sumptuous 12-hour broth, you have an extraordinary culinary masterpiece on your hands.
Here’s to a culinary journey that showcases patience and creativity. May your bowls be ever flavorful, HungryBuddha food warriors! 🍜🥢
