Following the season of rich holiday dinners, it’s refreshing to launch into the new year with bright and steamy Asian soups.

This ramen looks effortless in its assembly, but the key to its success is the slow-cooked intensely savoury Japanese-style stock coupled with full-flavoured braised pork and overnight marinated eggs.

They provide crave-able dinners that jolt the senses and wake the palate from any lingering holiday food comas.

especially when making a traditional tonkotsu ramen. Getting the creamy white pork broth just right alongside tender slices ...

Tonkotsu ramen is a Japanese noodle soup made from pork bones (specifically the pig's neck and trotters) that are cooked until the collagen breaks down into gelatin. After a few hours, you've got ...

Although the broth is the one that captured our hearts, the chashu cuts lining the bright red ramen bowl are, without a doubt, the real star of the show. The main topping of the Ikei-style Pork ...