Shiitake ‘tonkotsu’ ramen

Hankering for a bowl of ramen, I decided to make a vegan version of the rich, marbled tonkotsu broth. The soup is usually stewed low and slow – in fact, very slow, often for 12 hours or longer. The result is a viscous liquid, the colour of buttermilk and absolutely bursting with umami. This plant-based version needs a much shorter cooking time and, once you’ve made the soup base, everything comes together in a jiffy. Use any of your favourite ramen toppings in place of those I’ve sug