Japanese Noodles Tonkotsu Ramen Concentration Pork Bone Soup, 1-Pounds - PACK OF 20

I’ve had over 100 of these guys so I figured I should leave a review. First order was Nov. 2018 and I keep coming back. I’ve never had a bad batch or one too close to expiring. I’ll just say flavor wise, believe the positive reviews.The first thing I do after a quality check is promptly put all but 1 in the freezer in a Ziploc and keep 1 in the fridge in a Ziploc.I have used whole packs to make a bowl of ramen, but I usually squirt a little (or a lot) in my instant ramen with a little extra water to add the fat and extra umami. Then I started adding it to all kinds of dishes. Finish the fridge pack and pull one from the freezer. Repeat.

Cannot find expiration date anywhere on the individual packages or the big bag it comes with. Not sure if it's safe to eat

Use one packet with about 8 ounces of water. Super salty as it come our of the packet. Control the taste with how much water you use. Rich, full-flavored pork broth. By the good Ramen noodles here and you can make the $10-$15 a bowel stuff at home for about $4 including the egg and other things. And don't think the $0.50 Ramen in the stores is the same as the real Japanese Ramen, it's not. I add bamboo shoots, nori, egg, and vegetarian link sausage and it's just wonderful! Recommended. {This is an unpaid and unsolicited review.]

I moved from the Bay Area to Park City, Utah last year, and while there is some good food here, I have not been able to find anything approaching the quality of Bay Area ramen... specifically, Marufuku (my favorite ramen restaurant so far). But using these broth packets and Hime Japanese Ramen Noodles (also on Amazon), I've come up with a 45-minute recipe (15 minutes active time) that comes pretty close to Marufuku's Hakata Tonkotsu DX. Here's what I do:0) I make pork shoulder chashu periodically using a sous vide device. I usually start with a 1kg pork shoulder, cook it for 20 hours at 70° C, use some that day, and then slice, vacuum seal, and freeze the rest in 0.2kg "pucks".Assuming I've done this and have one of those frozen pucks at the ready, here's the recipe I follow (makes two servings):1) Set sous vide device to 63° C. Place a pork chashu puck in the water along with two eggs (I vacuum seal those into a bag, just in case there's cracking).2) Add 1000ml water, 1-2 dried wood ear mushrooms, 20ml Sriracha, and 2 of these broth packets to a saucepan3) Cover, bring to a boil, stir, then reduce to simmer. Leave simmering (barely bubbling).4) At the 35-minute mark, chop green onions and nori. Remove wood ear mushrooms from simmering broth and chop them finely as well.5) At the 40-minute mark, return broth to a boil. Stir, add ramen noodles and cook for four minutes.6) At the 42-minute mark, remove eggs and pork chashu from sous vide bath. Chop pork chashu.7) At the 44-minute mark, pour broth (including noodles) into two ramen bowls. Add toppings. Crack one egg on edge of each bowl and add to broth.That's it!

Super rich broth based on how much water you use. I feel the best ratio is 1 packet to 1.5 cups of water. That will make it super rich creamy type texture. 2 cups of water you get a slightly soupier texture, still great and full of flavor. 3 cups of water you get more of a liquid soup style. I personally don't recommend more than that as you then start to lose flavor.It is slightly pricey I guess? But trust me it is well worth it.I use it for Ramen and for Shabu Shabu dinners.

Have bought and used it in the last 3 years. This is authentic soup base made in Japan. Taste, smell, color are about 80% of fresh made soup because it doesn't have the thickness of of freshly made soup. It's extremely easy to use, just use one bag for each bowl. You must use authentic Japanese ramen, however; Add 1 bag to about bowl of boiling water, pour on cooked ramen, add Chasiu or meat and some vege. That's it.

I am glad I read others' reviews and tried this. I have been on a quest to deliver true tonkotsu flavor for my husband. He lived in Japan for two years, and he has been craving and fantasizing about it since. He even went so far as to spend a whole day boiling pigs' feet just to be disappointed by the results. So for his birthday this year I bought ramen bowls, new chopsticks, noodles, and this was the second soup base we tried. He is finally satisfied. The only thing left to do is get some pork belly after this freeze is over and make the chashu pork to go with it (which he did successfully make and boy was it tasty!)

Enjoy tonkatsu ramen. Wanted to make at home. But, it’s a long process, who’s got time for that. Saw these and decided to try. Has good flavor. I also add half a curry cube. Don’t come at me for that

I was pleasantly surprised by the quality of this soup base - rich and flavorful, it delivers restaurant-quality tonkotsu broth with no effort at all. I recommend it more as a time-saver for home cooks than as an instant meal, because it's tastiest when you also add some other components to your ramen such as soft-boiled egg, pork, spring onion, pickled ginger, and mayu.

Für Schweinegeschnetzeltes im Wok, war echt gut.