Where are the Jewish space lasers? It’s like they’re not even trying.

Had to update my profile because, as of 5+ weeks ago, we added this little Elvis-impersonating nugget to our brood. Welcome to Bluesky Sophie Rose!

Pass it on…

@maddow.msnbc.com Proud to be an American in Boston!

As long as we’re making stuff up, let’s try some more likely scenarios:

He who shits his pants, does not buy Depends.

Garnish as you like and always have a puppy waiting expectantly.

Add noodles immediately...

And assembled, starting with tare, adding hot stock just before the noodles are done cooking...

Finishing up, @jobuca made the Tare with his fish sauce, Szechuan peppercorns, miso, soy sauce, mirin, etc. and a soft-boiled egg. We assembled all of our ingredients and accoutrements...

Making noodles is one of my all-time favorite things. It’s so meditative to watch this little lump of dried out dough (I forgot to wrap it up to rest), transform into an elegant ribbon of delicious noodle.

I would be perfectly happy passing dough through a pasta maker all day.

Now, onto noodles. This is where it gets scientific, and really pays to have a scale (honestly, not sure you could do this right without it).

We use the Serious Eats recipe (Ivan wants to use Rye flour, and we already have 4+ flours in our pantry cabinet.

We braised the pork belly in soy sauce, sake, and Mirin for 2-3 hours, chill it (so it doesn’t fall apart), and then slice up. We warm it back up in a bowl with a ladle of the hot stock, and let it just sit until we’re ready to assemble.
Keep the meaty braise for other things.

After boiling the fat back, we separate the solids, refrigerate the liquid, and then skim off the solids from the liquid for whisking into the hot stock.

We do the fat back separately (a la Ivan Ramen), but I really like the Serious Eats approach to charring the vegetables for broth.

So we begin... We take most of our cues from Ivan Ramen’s book, which is part memoir, part painstakingly intricate guide (we’re measuring in milliliters) to creating ramen components. But, I swap in the stock recipe from Serious Eats with some modifications...