Ramen and the Perfect Egg

Science & Food
By Anthony Martin
Oct 7, 2014 7:30 PMNov 19, 2019 9:25 PM

Newsletter

Sign up for our email newsletter for the latest science news
 

The arrival of autumn comes with the promise of changing leaves and chillier climates, often cueing our urge to prepare warmer meals aimed at combatting the frigid weather. One foolproof method that guarantees victory against the cold is a hot bowl of soup, such as ramen. There are many variations of ramen but one dear to many hearts (and mouths) is tonkotsu ramen. This style of ramen involves the boiling of pork bones for extended periods of time to produce a deliciously fatty and hearty pork broth that has an incredible depth of flavor. The broth alone is what makes the ramen but the accoutrements that dress the soup are just as important. Tonkotsu ramen is often served with slices of marinated, slow-cooked pork loin (chashu), enoki and wood ear mushroom, dried seaweed (nori), and green onions. However, one of my favorite ramen toppings is the soy-marinated soft-boiled egg known as ajitsuke tamago.

0 free articles left
Want More? Get unlimited access for as low as $1.99/month

Already a subscriber?

Register or Log In

0 free articlesSubscribe
Discover Magazine Logo
Want more?

Keep reading for as low as $1.99!

Subscribe

Already a subscriber?

Register or Log In

Stay Curious

Sign up for our weekly newsletter and unlock one more article for free.

 

View our Privacy Policy


Want more?
Keep reading for as low as $1.99!


Log In or Register

Already a subscriber?
Find my Subscription

More From Discover
Recommendations From Our Store
Stay Curious
Join
Our List

Sign up for our weekly science updates.

 
Subscribe
To The Magazine

Save up to 40% off the cover price when you subscribe to Discover magazine.

Copyright © 2024 Kalmbach Media Co.