"Riffing on a memorable bowl of yaka-mein he had as a child, Todd Richards’ soup begins with a pot of collards and a generous pour of bourbon, which cooks down into an intense potlikker. Shichimi togarashi, a Japanese spice blend of dried orange peel, ginger, sesame seeds, nori, and a mix of dried chiles, finishes off each bowl."
SOUL: A Chef's Culinary Evolution in 150 Recipes is featured in the Jan 2019 issue of Food & Wine!
This smoky, rich collard greens ramen gets flavor from bourbon, ham hocks, bacon and more. Get the recipe at Food & Wine.