RAOH Tonkotsu
RAOH Tonkotsu
Nissin RAOH — 'king of ramen' — is Japan's best-selling premium instant noodle. Triple-layered, non-fried noodles paired with a tonkotsu umami broth that's rich, savoury, and deeply authentic. Countless noodle connoisseurs swear by RAOH, and one bowl will show you why. The gold standard of instant ramen from Japan.
- Boil the water
Bring 500ml of water to a rolling boil in a saucepan. While you are waiting for it to heat up, open the packet and lay out all your sachets so everything is ready to go once the water hits temperature.
- Cook the noodles
Drop the noodles into the boiling water and let them cook for 4 minutes. A gentle nudge with chopsticks or a fork halfway through keeps them from sticking together. You want them soft but still holding their shape.
- Prep the bowl
While the noodles simmer, empty the soup base and flavour sachets into a separate serving bowl. Adding them to the bowl first means the hot water dissolves everything evenly, giving you full, rich flavour in every single spoonful.
- Pour and combine
Take the saucepan off the heat. Pour the hot cooking water into the bowl first to dissolve the seasoning, then transfer the noodles in. The broth should come together beautifully as everything mixes. Give it a good stir.
- Serve and enjoy
Stir from the bottom up one more time to make sure the seasoning is fully incorporated and the broth looks rich and even throughout. Serve piping hot and finish with your favourite toppings for the complete experience.
Background
Every packet has a story behind it. Here's where this one comes from, what makes it tick, and why it made the cut for the box.
Nissin was founded by Momofuku Ando in 1958 after he invented the world's first instant noodle, Chicken Ramen. Headquartered in Osaka, the company went on to create Cup Noodle in 1971, changing how the world eats. Today Nissin remains the global leader in instant noodles.
Fukuoka is the undisputed ramen capital of Japan. The city's yatai (street food stalls) along the Naka River serve tonkotsu ramen late into the night, and the local ramen culture is so strong that it draws food tourists from across the world.
A rich, creamy tonkotsu broth made from simmered pork bones. The long cooking process extracts collagen from the bones, turning the broth milky white and giving it a velvety texture. It is the kind of broth that feels substantial enough to be a meal on its own.
Nissin's signature triple-layered, non-fried noodles that set the Raoh series apart. The process creates noodles with a texture remarkably close to fresh ramen shop noodles. They have a firm bite and a wheaty flavour that holds up beautifully in the rich broth.
Tonkotsu broth is made by boiling pork bones for 12 to 20 hours until they break down into a creamy, milky white soup. The technique originated in Kurume, Fukuoka, in 1937 when a cook accidentally left the bones boiling too long and discovered the result was delicious.
A beautifully executed tonkotsu that proves you do not need a restaurant to get a great bowl of pork bone ramen. The broth is rich without being heavy, and the noodles are perfectly matched. It is the kind of quiet excellence that makes this one a repeat favourite.
Topping Suggestions
A few toppings that take this bowl from good to great. Most are already in your kitchen, and every one is optional.
Cabbage
Cabbage provides a refreshing, slightly sweet crunch, adding a vegetable-based lightness and freshness to the dish.
Corn
Sweet corn kernels offer a burst of natural sweetness, providing a refreshing and crisp counterbalance to the noodles' savory notes.
Boiled Egg
A soft-boiled egg brings a creamy richness that complements the noodles perfectly, providing a luscious, slightly savory contrast.