Drunken Noodles

Ingredients

• •400 g Flat rice noodles
• •200 g Ground pork
• •60 g Thai holy basil
• •45 ml Soy sauce
• •30 ml Oyster sauce
• •4 pcs Thai chilies

Instructions

1. 1

   Prepare the broth by combining pork bones, aromatics, and water in a large pot. Bring to a rolling boil, then reduce to a gentle simmer. Cook for at least 6-8 hours, skimming any impurities.

   💡 The key to rich tonkotsu broth is长时间 simmering to emulsify the fat into the liquid.

2. 2

   While broth simmers, prepare the tare (seasoning base) by combining soy sauce, mirin, sake, and kombu. Let steep for 30 minutes, then strain.

   💡 The tare provides the essential savory depth that defines shoyu ramen.

3. 3

   Cook the noodles according to package directions, but remove them 1 minute early - they'll finish cooking in the hot broth. Drain and divide among bowls.

   💡 Al dente noodles are crucial; they'll continue cooking in the hot broth.

4. 4

   Prepare toppings: soft-boil eggs (6 minutes) for jammy yolks, slice chashu pork belly into rounds, prepare menma bamboo shoots, and slice green onions.

   💡 Toppings should be prepared ahead and at room temperature.

5. 5

   Heat individual serving bowls with hot water. Add tare to each bowl, then ladle in hot broth. The broth should be 200°F+ to cook the noodles.

   💡 Warmed bowls prevent the temperature drop that makes noodles mushy.

6. 6

   Add noodles, arrange toppings artfully on top. Serve immediately with accompaniments like pickled ginger, sesame seeds, and chili oil.

   💡 Ramen waits for no one - serve immediately for the best texture.