Borough Broth, the British organic bone broth producer, has launched an Organic Chicken Ramen broth, developed with Japanese chef, writer and cookery teacher Yuki Gomi, founder of Yuki's Kitchen.
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Inspired by Japan's ramen shops, the broth marries Borough Broth's slow-cooked, organic method with Gomi's focus on making Japanese cooking approachable. Simmered low and slow over a recipe refined across several months, it is pitched as a clean, savoury base with an umami depth that takes the laborious part of ramen off the customer's hands, leaving them to add noodles, protein and toppings.
"Making a great ramen broth from scratch takes time, but working with Yuki gave us the opportunity to develop something very special," said founder Ros Heathcote. Gomi added: "For me, ramen is all about the broth. It gives the bowl its character."
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