Shoyu Ramen

Ingredients

• •8 cups Chicken broth
• •1 tsp Salt
• •1 large Onion
• •0.5 tsp Pepper
• •3 cloves Garlic
• •2 medium Carrots
• •2 tbsp Vegetable oil
• •2 stalks Celery
• •0.5 teaspoon Black pepper

Instructions

1. 1

   Prepare the broth: combine pork bones, chicken feet, and water in a large pot. Bring to boil, then reduce to gentle simmer.

   💡 A rolling boil makes the broth cloudy - keep it at a gentle simmer for a clear, rich broth.

2. 2

   Add ginger, garlic, and leeks. Simmer for 6-8 hours, skimming foam and fat periodically.

   💡 Long, slow extraction draws collagen from bones for that silky mouthfeel.

3. 3

   Meanwhile, prepare tare (seasoning base): combine soy sauce, mirin, sake, and kombu in a small pot. Heat gently.

   💡 The tare provides the salty, umami punch that defines your ramen style.

4. 4

   Cook ramen noodles according to package directions. Drain well - do not rinse.

   💡 Rinsing removes starch that helps sauce cling to noodles.

5. 5

   Prepare toppings: soft-boil eggs (6.5 min), slice chashu pork, chop green onions, prepare narutomaki.

   💡 Have all toppings ready before cooking noodles - everything must be hot.

6. 6

   Strain broth. Add tare to taste (about 4 tbsp per bowl). Divide noodles between bowls.

   💡 Each bowl gets personalized seasoning - add tare to hot broth, not the whole pot.

7. 7

   Ladle hot broth over noodles. Arrange toppings artfully: chashu, egg, nori, narutomaki, green onions.

   💡 Visual presentation matters - arrange toppings in a pleasing, balanced way.

8. 8

   Serve immediately with hot mustard, pickled ginger, and chili oil on the side.

   💡 Ramen waits for no one - serve the moment it is assembled.