Shoyu Ramen is one of the many types of ramen distinguished by its clear brown soup made out of chicken and vegetable stock cooked together with soy sauce. It is usually topped with marinated bamboo shoots , spring onions, fish cakes, seaweed, boiled eggs and chāshū.
Ingredients
Kombu Dashi and Tare
2 pieces dried kombu
3½ litres cold water
½ cup reduced-sodium soy sauce
2 tbsp sake
1 tbsp mirin Soup
800g boneless roasting pork shoulder, do not remove the tie
1 kg chicken frames
500 g pork bones
2 bunches spring onions, chopped
2 carrots, peeled, and cut into chunks
1 garlic, cut horizontally
1 thumb sized ginger, peeled
¼ cup bonito flakes
2 tbsp oil
salt
freshly ground pepper
Others
800 g fresh ramen noodles
4 eggs, hard boiled
1 bunch spring onions, thinly sliced
3 seasoned toasted nori sheets, cut into squares
Chili oil
toasted sesame oil
shichimi togarashi
Cooking Instructions
Kombu Dashi and Tare
For the Kombu dashi combine kombu and 3.5 litres cold water in a large bowl then let it sit in a
room temperature for a maximum of 12 hours. For the Tare, on a small bowl combine soy sauce, sake and mirin. Cover then place in therefrigerator.
Soup
Season generously pork shoulder with salt and pepper.
In a large heavy pan add oil then brown pork shoulder on all sides for around 10 minutes on
each side.
Prepare a soup pot then place the pork shoulder, chicken frames, pork bones, spring onions,
carrots, garlic, ginger and bonito flakes.
Remove kombu from the water then pour half of it over the soup pot. Bring to a boil and cook
for 1 hour, remove any scum that rises the top.
Add the remaining Kombu dashi and continue to boil for 1½ hours or until liquid is roughly half
its original volume.
Remove pork shoulder from the stock then set aside.
Using a fine sieve strain stock into a clean soup pot to discard any solids, place in stove top in
low heat.
Pork Shoulder
Remove pork shoulder from stock then let it cool.
Remove the string then thinly slice pork shoulder then set is aside.
Shoyu Ramen
Cook ramen according to package instructions. Drain noodles then place in individual bowls.
Top with sliced pork then ladle hot soup stock over noodles, add the tare.
Add the toasted nori sheets, spring onions and eggs.
Serve with chili oil, sesame oil, and shichimi togarashi.
