- 2 eggs at room temperature
- 350 gm ramen noodles
- 150 gm rindless bacon, chopped
- 40 gm black fungi, thinly sliced
- To serve: nori toasted over a flame and cut into strips, and sesame seeds (optional)
- To serve: shichimi togarashi (see note)
- 1.5 kg large pork bones, cut into 10cm-15cm pieces and rinsed (see note)
- 60 ml (¼ cup) konbu seasoning (see note)
- 1For tonkotsu broth, place pork bones in a stockpot with konbu seasoning, cover with 4 litres water and bring to the boil over high heat. Skim scum from surface and boil, topping up with water if necessary to keep bones just covered, until broth is cloudy, creamy and gelatinous, then simmer to reduce to 2 litres (3-3¼ hours). Strain stock through a large sieve, season to taste and keep warm.
- 2Cook eggs in a saucepan of simmering water over medium heat until medium-boiled (7 minutes for medium yolks). Peel and halve just before serving.
- 3Cook ramen noodles in a saucepan of boiling water until al dente (4-5 minutes), then drain and divide among warm serving bowls.
- 4Meanwhile, fry bacon in a frying pan over high heat until crisp and golden brown (4-6 minutes).
- 5Pour tonkotsu broth over ramen noodles, top with half an egg, bacon, fungi, nori and sesame seeds, season to taste with shichimi togarashi and serve hot.
Note Shichimi togarashi, a Japanese seven-spice chilli powder, is available from Japanese grocers and from herbies.com.au. Ask your butcher to cut up the pork bones for you. Konbu seasoning, also known as konbu tsuyu, is available from Asian supermarkets. Substitute light soy sauce if it's unavailable.