How to make tsukemen broth creamy and thick?
Hello dear Chowhound community,
I love ramen and make good ramen myself. (White tonkotsu for 13 hrs, marinate my own eggs, make my own chashu, make my own noodles).
While visiting Tokyo in March, I fell in love with tsukemen, to me it felt superior, the broth was just perfectly strong, Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude