The thing I love most about making ramen is that there are no limits. I have already spent 5+ years making ramen and I have only scratched the surface. I had pretty good success with my last Miso Ramen so this past weekend I decided to try a few ideas to amp up my miso tare. Miso ramen is a very robust ramen that has very strong flavors so it can be fortified by a lot of ingredients without losing its flavor... or so I thought.
I have been making Shio Ramen all this month, so I decided to mix things up this Chinese New Year weekend. I had some Tonkotsu broth tucked away in the back of my freezer that was calling my name. I decided to start experimenting on my version of a Tonkotsu Gyokai Ramen Broth, which is a blend of a pork bone and seafood broth.