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Bowls, broths, tare, noodles and toppings from home kitchens. Find something to cook, make it your own, and share your recipe.
Bowls shared by the community
Hakata-style tonkotsu: rich, opaque pork bone soup with 30 ml Bare Bones Shio Tare per 300 ml (Lighter Shoyu Tare (30 ml per 300 ml soup) also works; any shoyu tare if a darker color is preferred), 15 ml negi oil and thin Hakata-style noodles.
@rafal · 4 components
The classic Tokyo-style shoyu bowl: a clear Tokyo Style Chintan seasoned with Standard Shoyu Tare (30 ml per 300 ml soup) and finished with Negi Niboshi Oil. Add tare, oil and soup to a preheated bowl in that order while the noodles cook; garnish with sliced scallions and nori (no recipes).
@rafal · 4 components
Build your bowl from tare, broth and more
Tare
A template that works for virtually all tares: salt and MSG and nothing else, so it highlights the soup rather than adding to it. Built on roughly 10% salt and 6% glutamate, the ratios every shio tare can be designed around. Add 30 ml of tare per 300 ml soup.
@rafalMakes 550 ml
Tare
An all-purpose shoyu tare. Great for light chicken broths, and it also works well for shoyu tonkotsu or other shoyu-forward bowls. Make it, keep it in the fridge for months, and use it when you feel like having a clean bowl. Use 30 ml of tare per 350 ml soup.
@rafalMakes 450 ml
Noodles
Makeshift because true Hakata noodles are very low hydration (under 30%), which most home cooks can't manage. Still very toothsome and quick cooking; particularly hard to make, so try them once you're comfortable with the Tokyo approach.
@rafalMakes 135 g
Broth
Tonkotsu is a paitan of pork bones, made the basic way most restaurants essentially use: cook bones to death, and emulsify everything.
@rafalMakes 3 l
Broth
A combination of chicken and dashi elements. Simple and effective with many different ramen tares.
@rafalMakes 5 l
Aroma oil
Scallion oil: an easy first aroma oil that works on lighter and richer bowls alike. Use it in fried rice, to sear chicken, or tossed with a salad too.
@rafalMakes 125 ml
Aroma oil
Chicken fat infused with scallions and niboshi. Awesome on bowls with shoyu tares, or soups with fish-forward character like the Cement ramen soup.
@rafalMakes 120 ml
