Tonkotsu Ramen

Tonkotsu ramen is a rich, long-cooked pork bone broth, whose secret is patience: the long cooking is what makes the stock thick, creamy and milky white.

1. Put the pork bones into a pot, pour boiling water over them, and boil them for a few minutes, then pour the water off them and rinse the bones – this removes the impurities and is what makes the stock clear.

2. Put the bones back, pour fresh, cold water over them, add the garlic and the ginger, and at a strong boil, uncovered, cook it for 6-8 hours.

3. During cooking, top up the evaporated water occasionally, so the bones stay covered throughout, then at the end strain the stock.

4. Season the stock with soy sauce.

5. Boil the eggs for 6 minutes, cool them, peel them, and marinate them for a few hours in a soy-sauce liquid – this way you get a nice soft-yolked "ramen egg".

6. Cook the ramen noodles separately, for the time stated on the packet, then drain them.

7. Put the noodles into the bowls, pour the hot stock over them, put the halved egg on top, and serve it immediately, hot.

Tip: The longer you cook the stock, the creamier and richer it becomes – feel free to set aside half a day for it.