tag:blogger.com,1999:blog-5379170556054030946.post4564385365344916726..comments2024-03-26T16:18:28.937+08:00Comments on Le fang, le kwatsa!: Ramen YushokenUnknownnoreply@blogger.comBlogger2125tag:blogger.com,1999:blog-5379170556054030946.post-64577682845196358652013-01-21T09:51:54.345+08:002013-01-21T09:51:54.345+08:00The ramen houses here in Manila claim that their b...The ramen houses here in Manila claim that their broths are simmered for ten hours. Yikes! I saw a tutorial from a Japanese chef that makes it for two hours. Will check your link too and see.<br />Leicahttps://www.blogger.com/profile/08224619897243156341noreply@blogger.comtag:blogger.com,1999:blog-5379170556054030946.post-50462605343453707272013-01-20T21:09:53.829+08:002013-01-20T21:09:53.829+08:00A good ramen broth takes patience to make, but may...A good ramen broth takes patience to make, but maybe you can try for one of your Sunday family lunches. I've been meaning to make one too, and keep the broth in stock. Here's a recipe: http://www.seriouseats.com/2012/02/how-to-make-tonkotsu-ramen-broth-at-home-recipe.html?ref=searchSockyhttps://www.blogger.com/profile/04290573534284928651noreply@blogger.com