Culinary Adventures with Camilla

Here we are at the first event of 2021 for our Soup Saturday Swappers group. Wendy of  A Day in the Life on the Farm  started this event and, every month, I get a new array of soup recipes to put in my to-try pile. To kick of the 2021 series of Soup Saturday Swappers, Karen of  Karen's Kitchen Stories  asked us to share recipes for our favorite childhood soup. Here's the line-up of recipes from the #SoupSwappers... Alphabet Soup  from Karen's Kitchen Stories Chicken Soup with Danish Flour Dumplings from Sid's Sea Palm Cooking Clean the Refrigerator Soup AKA Garbage Soup from A Day in the Life on the Farm Mom's Quick Alphabet Soup from Sneha's Recipe Potato and Spinach Soup from Magical Ingredients Ramen Afternoons: From Powdered Broth to Simmered Trotters from Culinary Adventures with Camilla Rotisserie Chicken Alphabet Soup from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice Tomato Clam Chowder from Making Miracles Vegeta...

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 ...