The long-cooked pork bone and mushroom broth is amazingly rich, but there are many other styles of broth in Japan. Here is one that is much more simple to make, lighter and less filling.
makes broth for four large bowls
Combine all ingredients, and stir to dissolve salt. Bring to a simmer, then ladle over cooked noodles and garnish.
The noodles I’ve been using are from Tokyo Fish in Berkeley. They are fresh and locally made. At $0.99 each, they are a good deal! Cook them in salted boiling water for three minutes, stirring occasionally.
Drain but don’t rinse.
Portion in hot bowls with the rendered chicken fat in the bottom and arrange garnish over the top. Today I’m using slow-cooked pork shoulder in place of chasu, along with simmered bamboo shoots, soft egg, and green onions like the tonkatsu ramen. I’ll add a tablespoon of rendered chicken fat to this one, as well, but no tare. This broth has enough salt.