This isn’t your slow-simmered tonkotsu—but when it’s cold out and you’ve got leftover pork belly or roast chook in the fridge, this hits hard. Rich chicken stock boosted with umami from dashi and sesame sauce, poured over chewy noodles, with mushrooms and greens for comfort and bite.
• Dashi sauce
• Sesame sauce (e.g. goma tare or tahini mix)
• Chicken stock
• Ramen noodles
• Cooked pork belly or shredded roast chicken
• Fresh shiitake mushrooms, sliced
• Spring onions, finely chopped
• Optional: chilli oil, sesame seeds
1. In a pot, combine chicken stock, dashi sauce and sesame sauce. Bring to a simmer.
2. Add sliced shiitake mushrooms and cook for 5 minutes.
3. While the broth simmers, cook your ramen noodles separately (according to packet).
4. Slice leftover cooked pork belly or chicken.
5. In serving bowls, layer noodles, then ladle hot broth and mushrooms on top.
6. Add the meat, then garnish with spring onions and optional chilli oil or sesame seeds.
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