Tonkotsu-Style Pork Ramen

• Pork Shoulder(700 g)
• Rapeseed Oil(1 tbsp)
• Onion(1)
• Garlic(6 cloves)
• Ginger(1 tbsp)
• Shiitake Mushroom(200 g)
• Bok Choy(2)
• Eggs(4)
• Ramen Noodles(320 g)
• Chicken Broth(1.2 L)
• Milk(300 ml)
• Miso paste(3 tbsp)
• Soy sauce(3 tbsp)
• Sesame oil(1 tbsp)
• Mirin(1 tbsp)
• White Pepper(1 tsp)
• Green Onions(4)
• Nori(2)optional

Method

1. 1

   Cut the {Pork Shoulder} into rough bite-size pieces. Thinly slice the {Onion}, slice the {Garlic}, grate the {Ginger}, slice the {Shiitake Mushroom}, halve the {Bok Choy} lengthwise, and thinly slice the {Scallions}.

   ~20 min

2. 2

   Heat the {Vegetable oil} in a large pot over medium-high heat. Add the {Pork Shoulder} and cook until lightly golden on the edges. Stir in the {Onion}, {Garlic}, and {Ginger}, and cook until softened and fragrant.

   ~12 min

3. 3

   Add the {Chicken Stock}, {Milk}, {Miso paste}, {Soy sauce}, {Mirin}, {Sesame oil}, and {White Pepper}. Bring to a gentle boil, then lower the heat and simmer until the pork is tender and the broth turns rich and creamy-looking.

   ~35 min

4. 4

   While the broth simmers, bring a saucepan of water to a boil. Cook the {Eggs} for 7 minutes, then cool under cold water and peel. In the last 5 minutes of simmering, add the {Shiitake Mushroom} and {Bok Choy} to the broth.

   ~7 min

5. 5

   Cook the {Ramen Noodles} in boiling water according to packet instructions until just tender, then drain. Divide the noodles between bowls and ladle over the pork broth with plenty of pork, mushrooms, and bok choy.

   ~4 min

6. 6

   Halve the eggs and serve the ramen topped with the {Eggs}, {Scallions}, and {Nori} if using.

   ~4 min