Ramen
Ramen was introduced to Japan by Chinese immigrants in the late 19th century and evolved into a uniquely Japanese obsession, with regional variations so different they barely resemble each other.
Japan's beloved noodle soup — a milky pork broth rich with collagen, topped with chashu pork, soft-boiled egg and spring onion. A project worth every hour.
Ingredients
Method
Blanch pork bones in boiling water 5 minutes. Drain, rinse and return to pot with fresh water. Bring to vigorous boil.
Boil hard for 2 hours until broth turns white and milky. Top up water as needed.
Sear pork belly rolls. Add soy sauce, mirin and a splash of water. Simmer 30 minutes until lacquered. Cool and slice.
Whisk miso paste into a ladleful of hot broth. Stir into main pot with soy sauce and sesame oil.
Cook noodles and divide between bowls.
Ladle boiling broth over noodles. Top each bowl with pork slices, halved egg, nori and spring onions.
The vigorous boil creates the milky white colour. A gentle simmer produces a clear broth. You need high heat to emulsify the collagen and fat.
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