中文版菜谱：溏心温泉蛋（米酒版）

If you are a fan of ramen noodles like me, you would be familiar with the soft boiled eggs in soy sauce and know how great they taste.

Tonkotsu ramen is very hard and time consuming to make from scratch at home. On the other hand, soft boiled eggs are quite simple and easy.

Making authentic Japanese style soft boiled eggs recipe requires merin, which is similar to rice wine but sweeter. When you don’t have merin at hand (well, I guess most people in America don’t), you can always substitute with rice wine like I do. And it works out pretty good too.

Ingredients：

8 fresh eggs
water for boiling eggs plus more for soaking
ice cubes
2/3 cup soy sauce
2/3 cup rice wine
1 1/3 cup water
salt to taste

Directions：

In a medium stainless steel pot, add water and eggs.

Cook over high heat until water boils. Turn off heat and cover eggs with lid immediately. Wait for 3 to 4 minutes. If you like egg yolks to be less runny, wait for another a couple minutes.

Fill a large bowl with water and ice

Add eggs

Add soy sauce, rice wine, brown sugar, salt and water to a medium pot. Cook over medium high heat until the mixture boils.

Remove from heat and allow it to cool down to room temperature.

Peel the eggs and soak them into soy mixture. Cover with lid or plastic wrap. Refrigerate overnight.

I use a small bowl to help eggs to completely submerse under soy mixture.

The second day, eggs are ready.

With a sharp knife, cut eggs open in the center

中文菜谱：

超浓猪筒骨汤面

Since I got stand mixer with pasta roller set and Philips pasta machine, I have been making a lot of noodles. Homemade noodles from scratch is so much fun that the whole family can enjoy.

A bowl of great noodles depends on its broth, noodles and topping/ seasoning. For the broth part, I personally love thick pork broth the most. It is not hard to make at home but it will take hours. After it is done, you will love it as much as I do. O(∩_∩)O~

Ingredients：

2 packages of pork femur bones (about 5 to 6 pounds; usually sold in meat department in most Asian grocery stores)
1 large piece ginger root, smashed with knife
2 tablespoons rice cooking wine
1/2 teaspoon ground white pepper
2 to 3 star anises
2 bay leaves
3 to 4 pieces of dried ginger
water for cleaning and stewing
salt to taste

Directions：

Soak pork bones in cold water for an hour. Change water twice in between

Rinse well under running cold water.

Fill a large cast iron pot with water. Add pork bones.

Cook over high heat until water boils.

Continue to cook on high for 5 minutes. Get the bones out. Discard the boiled water in the pot and clean pot with running water.

Refill the pot with water. Cook over high heat again until water boils.

Add bones, along with rice wine, ginger root, bay leaves, star anises and dried ginger. Continue to cook over high heat for another 10 to 15 minutes when then water boils again.

Use a spoon to skim off crumbled blood bubbles that come to the top.

Cover with lid. Reduce the heat to simmer for 5 hours.

I love to simmer, stew and braise with Staub cast iron pots. The heat and cooking liquid are very evenly circulated and redistributed inside the pot, which is perfect for long hours’ slow cooking.

Here is a pot of thick pork broth.

Discard the spices added early. Add salt and ground white pepper to taste.

When the broth is stewed, I make noodles.

Ingredients for noodles (serves two):

1 cup bread flour
1/4 cup water
a pinch of salt

In a medium bowl, add flour, water and salt. Knead with hand until the dough is smooth and elastic.

Cover with plastic wrap. Allow the dough to rest for 2 hours.

Transfer the dough to a light dusted wooden board. With a large rolling pin, roll out the dough into 1/4 inch thick.

Feed the flat rolled dough sheet the stand mixer’s pasta roller. It will further roll out the dough into long flat rectangle sheet. I always set the thickness to 1 for this purpose.

Repeat the last step several times until the rectangle is very smooth, elastic and slightly shiny.