Pork and Napa Cabbage in Aromatic Broth

PREPARING

1. Thoroughly wash and dry the cabbage leaves.
2. Layer the leaves, placing thin slices of pork between each one, to create a compact stack.
3. Cut the layered cabbage and meat crosswise into 2–3 equal segments, adjusting their width to match the depth of your pot.
4. Arrange the cut segments vertically in the pot (so the cross-section is visible from the top), fitting them tightly against the sides of the pot while leaving an empty space right in the center.
5. In the empty space in the center of the pot, place the cubed soft tofu and cleaned shimeji mushrooms.
6. Carefully pour the classic ramen broth over everything, ensuring the liquid does not disturb the arranged structure.
7. Place the pot over medium heat, cover with a lid, and simmer for 15–20 minutes until the meat is fully cooked and the cabbage becomes tender and infused with the flavour of the broth. Serve hot directly from the pot.