Shoyu Ramen Recipe | Epicurious.com
"Lush pork, toothsome noodles, and a heady broth you can't stop slurping?it's no wonder ramen joints are drawing droves of diners, off-duty chefs, and seemingly everyone on your Instagram feed. Bringing shoyu ramen home takes a trip to an Asian market, three days of work, and your largest pot, but this low-stress (really!) labor of love might be the best soup you'll ever make...."
INGREDIENTS
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2 pieces dried kombu
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1/2 cup reduced-sodium soy sauce
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2 tablespoons dry sake
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1 tablespoon mirin
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1 1/2 pounds boneless pork shoulder
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Kosher salt, freshly ground pepper
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2 tablespoons vegetable oil
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2 pounds chicken necks, backs, and/or wings
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1 pound pork spareribs
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2 bunches scallions, chopped
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2 carrots, peeled, cut into pieces
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1 head of garlic, halved horizontally
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1 1" piece ginger, peeled, sliced
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1/4 cup bonito flakes
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3 large eggs
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6 5-ounce packages fresh thin and wavy ramen noodles (or six 3-ounce packages dried)
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1/2 cup menma (fermented bamboo shoots)
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6 scallions, thinly sliced
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3 toasted nori sheets, torn in half
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Chili oil, toasted sesame oil, and shichimi togarashi (for serving)
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