The Cappel Famous Ramen

Ingredients

BROTH

2+/- lbs Pork Femurs

2 TSP Ginger

8 Cloves Garlic

EGG/AJITAMA

**see ramen egg recipe**

SEASONING SAUCE

0.75 Cups Water

6 TBSP Soy Sauce

10 TBSP Mirin

1 TBSP Rice Vinegar

35 Grams Salt

15 Grams MSG

TOPPINGS

Wood Ear Mushrooms *see recipe*

Scallions

Corn

Noodles

Directions

1. Prepare Ajitama/eggs 24+ hours in advance of preparing ramen

BROTH

1. Soak bones 12+ hours overnight in refrigerator

2. Boil water in a pot and add bones. Boil for 30 minutes, skimming solids off the surface.

3. Remove bones from water and wash. Add to instant pot and add water.

4. Pressure cook on high for 2:15.

5. Add garlic and ginger and boil on high for 30 minutes.

6. Strain contents or immersion blend.

7. Prepare seasoning sauce, combine all ingredients in small pot and simmer on low, until sugar and MSG have dissolved.

8. Add seasoning sauce to broth at a ratio of 1 TBSP per cup of broth.

9. Cook noodles according to instructions, strain.

PREPARE BOWL

1. Reheat broth and chashu.

2. Serve broth in bowl, add in noodles, chashu, egg, and other toppings.

Notes

12/30/24- boiled the broth for 4 hours then pressure cooked. Next time, just try the pressure cook method after cleaning the bones. Used 3 cubes of frozen TJ ginger, 4 pieces of garlic and white parts of 2 pieces of scallions (need to increase for next recipe, perhaps double) after pressure cook for 30 (need to increase to 45-60 min)—need to bridge the depth gap

Followed black fungus recipe to prepare the wood ear mushroom (tasted perfect for the ramen- no need for fresh wood ear or dried wood ear). Dried black fungus strips are the ones we used.