This one’s interesting – a Thai take on a Japanese classic! Tonkotsu! Here’s what wikipedia says about tonkotsu:
Tonkotsu (豚骨, “pork bone”; not to be confused with tonkatsu) ramen usually has a cloudy white colored broth. It is similar to the Chinese baitang (白湯) and has a thick broth made from boiling pork bones, fat, and collagen over high heat for many hours, which suffuses the broth with a hearty pork flavor and a creamy consistency that rivals milk, melted butter or gravy (depending on the shop). Most shops, but not all, blend this pork broth with a small amount of chicken and vegetable stock and/or soy sauce. The noodles are thin and straight, and it is often served with beni shoga (pickled ginger). In recent years the latest trend in tonkotsu toppings ismāyu (sesame oil), a blackish, aromatic oil made from either charred crushed garlic or Sesame seeds. It is a specialty of Kyushu, particularly Hakata-ku, Fukuoka (hence sometimes called “Hakata ramen”).
Sounds good – very curious about this one! Let’s check it out!
Here’s the back of the package (click image to enlarge). Looks to be meat free but check for yourself. To prepare, add everything to 350ml boiling water and cook for 3-4 minutes stirring occasionally. Enjoy!
A dual sachet of soup base and chilli powder.
The chilli powder atop the soup base.
An oil sachet.
Smells like sesame oil.
Finished (click image to enlarge). Added narutomaki, pork, mung bean sprouts and spring onion. The noodles had a very good chew and gauge. They’re not fried and had a premium feel to them I quite enjoyed. The broth has a very rich and creamy tonkotsu feel to it and a nice flavor – excellent! 5.0 out of 5.0 stars. EAN bar code 8850987144134.
A MAMA Ramen Tonkotsu TV advertisement.