Culinary Adventures with Camilla

This is a sponsored post written by me on behalf of author Mary Kay Andrews and publisher St. Martin's Press.  I received a complimentary book for the purpose of review, but all opinions are honest and they are my own. No additional compensation for this post was provided; this page may contain affiliate links. This week I am thrilled to be taking part in a virtual book release party for  The Newcomer  by Mary Kay Andrews* hosted by The Book Club Cookbook. I received an advance copy to enjoy and be inspired into the kitchen to create a dish. You can see  the party page ! You may also search for the hashtag #TheNewcomerParty on social media to find the posts. But to make it easy, I'm also linking to my fellow bloggers; I will add their direct posts once everyone is live. Please take a look...  #TheNewcomerParty  Platter Books and Bites Roc: Key Lime Pie Culinary Adventures with Camilla A Hat for Every Read: Treasure Island Blondies Kahakai Kitchen:...

I have read a lot about ramen because we adore it. Not the instant ramen that comes in styrofoam cups (actually, do they even still sell those?!?) or the ones that have a powdered mix to make the broth by just adding boiling water. I'm talking about actual ramen. Real ramen.   We love going to ramen noodle houses where the broth has been simmering for days and most of the patrons do not speak English. One of our favorite ramen spots is in Palo Alto. The Bay Area is not too far, but it's not close enough to run up for a quick lunch. So, I was determined to learn to make my own. And what makes amazing ramen, in my book, is delicious broth. I am not a stranger to making homemade broths and stocks, especially during the Fall and Winter. But I haven't ever made an authentic broth for homemade ramen. I read about Tonkotsu broth, made with just pork and water. But the version that intrigued me the most was one that included pig trotters, chicken paws (why do they ...