Shoyu Ramen

Name: Shoyu Ramen
Yield: Serves 4–6
Cuisine: Japanese
Ingredients: 2 tsp. kosher salt; 1½ lb. pork flank steak; 1 4″ piece kombu; 1 2″ piece ginger, peeled and sliced; 6 oz. dried bamboo shoots, cut into 3″ pieces; 3 tbsp. canola oil; 2 oz. pork fat; 13 oz. dried chuka soba noodles; 4–6 soft-boiled eggs, halved lengthwise; ⅔ cup soy sauce; 2 tbsp. sake; ½ cup mirin; 1 leek, green part only, chopped and rinsed; 1 nori sheet, cut into 8 rectangles; 2 scallions, thinly sliced on an angle; 2 lb. bone-in chicken thighs; 16 cloves garlic; 2 lb. pork knuckles and rib bones; 1 small yellow onion, quartered

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Soups and Stews

By The Editors of Saveur

Published 2015

About

Making authentic Tokyo-style ramen at home is not for the impatient cook, but the satisfying results are well worth the time and effort. This luscious, aromatic dish has a soy sauce–enriched broth, tender pork, fragrant scallions, earthy bamboo shoots, creamy egg, and more.

Ingredients

2 lb. bone-in chicken thighs
2 lb. pork knuckles and rib bones
2

Asia
Japan
Main course
Tokyo
Noodles
Soup

Method

Combine chicken, pork knuckles and bones, 1 tsp. salt, 8 cloves garlic, the leek, onion, kombu, half the ginger, and 12 cups water in an 8-qt. saucepan over medium-high. Bring to a