Spicy tonkotsu ramen. I simmered 5 lbs. of pork trotters, 3 lbs. of pork neck bones, and 3 lbs. of pork back boned for 10 hours, until the broth was essentially pork milk. I then strained and added white miso paste, red miso paste, thai red curry paste, and lots of dried shiitake. Once all of the ingredients slowly simmered and integrated with the broth, I put some broth in the bowls for serving.
Spicy tonkotsu broth with Japanese ramen noodles, baby bok choi, shiitake mushrooms, diced green onions, and hard boiled eggs.
