Tonkotsu Ramen

Rich, milky pork bone broth ladled over springy noodles topped with chashu pork, soft-boiled egg, and nori.

Ingredients

• 700g chicken thighs
• 300g soba noodles
• a handful of minced garlic
• a pinch of wasabi paste
• 2 tbsp toasted sesame oil
• 2 shiitake mushrooms, chopped
• a handful of fresh shiso leaves, chopped
• a generous spoonful of pickled ginger
• 400ml water
• a pinch of shichimi togarashi

Instructions

1. 1

   Heat toasted sesame oil in a large pot over medium heat and cook the sliced scallion whites and minced garlic gently until soft and fragrant.

2. 2

   Stir in the shichimi togarashi and white sesame seeds, toasting briefly until the kitchen fills with their aroma.

3. 3

   Add the chicken thighs and napa cabbage, stirring well to coat everything in the spiced base.

4. 4

   Pour in the chicken stock, scraping up any browned bits from the bottom of the pot, and bring to a boil.

5. 5

   Reduce the heat, cover, and let everything simmer gently until the chicken thighs is tender, about 4 hrs.

6. 6

   Stir in the short-grain rice and continue simmering for a few minutes more, until heated through.

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