Ramen dishes are the best. They might be time consuming but, you’ll end up with a delicious noodle soup packed with gorgeous robust flavor. The dish need to be carefully prepared, not skip any step, so that the flavors will develop properly, but we promise you, all that hard work is worth it. So take some time and make our Shoyu Ramen, which is perfect for the cold days ahead of us.
Ingredients:
- 2 pieces dried kombu
- 3½ litres cold water
- ½ cup reduced-sodium soy sauce
- 2 tbsp. sake
- 1 tbsp. mirin
For the 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
- Some salt
- Some freshly ground pepper
Others:
- 800 g fresh ramen noodles
- 4 hard boiled eggs
- 1 bunch spring onions (thinly sliced)
- 3 seasoned toasted nori sheets (cut into squares)
- Chili oil
- toasted sesame oil
- shichimi togarashi
Preparation:
Kombu dashi and Tare
In a large bowl, mix 3.5 litres of cold water with Kombu dashi. Let the mixture sit for 12 hours in a room temperature.
To prepare the Tare, mix the sake, mirin and soy sauce in a small bowl. Cover and keep in the fridge.
Soup
Season the pork with salt and pepper. Grab a heavy pan and add some oilve oil. Cook the pork until brown.
Grab a soup pot and place the chicken frames, pork shoulders, pork bones, carrots, onions, ginger, garlic and bonito flakes. Pour half of the Kombu in the pot. Bring everything to boil and cook for 1 hour. Remove the scum that rises on top. Add the other half of Kombu and continue to boil. Boil until the liquid is half. Remove the pork from the stock and set it aside. Remove the strings and thinly slice it. Use a fine sieve to strain the stock and place the clean soup in a another pot, cook on 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 the noodle following the instructions. Drain and place them in individual bowls. Top the with sliced pork and hot soup stock. Add the tare, toasted nori sheet, spring onions and eggs. Serve the dish with some chili and sesame oil and shichmi togarashi.