RAMEN

A staple in Japan, the ubiquitous noodle dish is a global phenomenon for good reason: its versatility. Here, GT shares its favourites, from traditional to Taiwanese and Chinese iterations.

- MAXWELL ADEY, TAMIKA O'NEILL

Fried mushroom and tofu ramen

SERVES 4-6 // PREP 30 MINS // COOK 55 MINS

Many different types of noodles - thin, fat, wide, chewy, silky - are served alongside ramen in Japan. For something different, we've gone for halved wonton wrappers for their silky smooth texture which works perfectly with this creamy ramen broth.

1 For broth, combine all ingredients and 2.5 litres cold water in a stock pot and bring to 80°C over low heat (35-45 minutes). Remove from heat. Strain mixture into a clean saucepan (discard solids) and set aside.

2 For miso tare, whisk all ingredients in a bowl to combine. Add ½ cup warm broth and whisk until combined. Slowly whisk in miso tare into broth until combined. Set aside.

3 Heat half the butter and half the miso in a large frying pan over medium heat. Add half the mushrooms and cook until golden brown (3-4 minutes). Transfer to a plate. Repeat with remaining butter, miso and mushrooms.

4 Bring broth to a gentle simmer over low heat. Add wonton wrappers and stir until just cooked (1-2 minutes). Ladle ramen among four bowls. Top with tofu and pan-fried mushrooms. Scatter with furikake and watercress; drizzle with chilli oil to serve.

Note Kombu and usukuchi shoyu are available from Japanese grocers. If usukuchi shoyu is unavailable, substitute light soy sauce.

Tonkotsu-style ramen with red braised pork belly and fragrant chilli rayu

SEVES 4 // PREP 45 MINS // COOK 12 HRS 30 MINS (PLUS SOAKING, COOLING)