Shoyu Ramen
INGREDIENTS
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Kombu dashi and tare
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2 pieces dried kombu
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½ cup reduced-sodium soy sauce
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2 Tbsp. dry sake
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1 Tbsp. mirin
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pork and stock
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1½ lb. boneless pork shoulder
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Kosher salt and freshly ground black pepper
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2 Tbsp. vegetable oil
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2 lb. chicken necks, backs, and/or wings
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1 lb. 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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¼ cup bonito flakes
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ramen and garnishes
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3 large eggs
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6 5-oz. packages fresh thin and wavy ramen noodles (or six 3-oz. packages dried)
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½ 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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