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Quick Ramen Trio: Shoyu, Spicy Miso, and Pressure Cooker Tonkotsu
A streamlined guide to making three iconic ramen styles—Shoyu (soy sauce), Spicy Miso, and Tonkotsu (pork bone)—with maximum flavor and minimal time. Includes optional homemade dashi, quick toppings, and practical shortcuts for home cooks.
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Cost Breakdown
Critical Success Points
- • Do not boil kombu for dashi; it will become bitter.
- • Whisk miso into spicy miso broth off heat to avoid bitterness.
- • Blending pork fat with broth is essential for creamy tonkotsu texture.
- • Do not season tonkotsu broth until tare is added; taste and adjust.
- • Ensure chicken is cooked through for shoyu ramen topping.
Safety Warnings
- • Use caution when releasing pressure from pressure cooker; follow manufacturer instructions.
- • Hot oil and boiling liquids can cause burns—use tongs and oven mitts as needed.
- • Ensure all meats are cooked to safe internal temperatures (chicken: 165°F/74°C, pork: 145°F/63°C).
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