Ramen Deep Dive

18-hour pork bone broth. Creamy, rich, cloudy white. This is a weekend project, not a weeknight dinner. Worth every hour.

Clear, amber broth — chicken and dashi base with a shoyu tare made from three soy sauces. The working person's ramen. Doable in 4 hours.

Sichuan mapo tofu: silken tofu in a fiery, numbing sauce of doubanjiang and Sichuan peppercorns. Finished with a cloud of ground pork.