Description
Rich, savory ramen broth takes time, but the result is deeply rewarding. A perfect bowl of comforting noodle soup.
Ingredients
Units
- 2 pieces dried kombu
- 3 1/2 litres cold water
- 1/2 cups (118 ml) reduced-sodium soy sauce
- 2 tbsp sake
- 1 tbsp mirin
- 2 lbs (800 g) boneless roasting pork shoulder
- 2 lbs (907 g) chicken frames
- 1 lb (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
- 1/4 cups (59 ml) bonito flakes
- 2 tbsp oil
- Salt
- freshly ground pepper
- 2 lbs (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
Instructions
- For the Kombu dashi: Combine kombu and 3.5 liters of cold water in a large bowl, then let it sit at room temperature for a maximum of 12 hours.
- For the Tare: In a small bowl, combine soy sauce, sake, and mirin. Cover and refrigerate.
Soup
- Season pork shoulder generously with salt and pepper.
- In a large heavy pan, add oil and brown the pork shoulder on all sides for approximately 10 minutes per side.
- In a soup pot, combine the pork shoulder, chicken frames, pork bones, spring onions, carrots, garlic, ginger, and bonito flakes.
- Remove the kombu from the water and pour half of the kombu dashi over the soup pot. Bring to a boil and cook for 1 hour, removing any scum that rises to the top.
- Add the remaining kombu dashi and continue to boil for 1 1/2 hours, or until the liquid is roughly half its original volume.
- Remove the pork shoulder from the stock and set aside.
- Strain the stock through a fine sieve into a clean soup pot to discard any solids. Place on the stovetop over low heat.
Pork Shoulder
- Remove the pork shoulder from the stock and let it cool.
- Remove the string and thinly slice the pork shoulder. Set aside.
Shoyu Ramen
- Cook ramen according to package instructions. Drain the noodles and place them in individual bowls.
- Top with sliced pork, then ladle hot soup stock over the noodles and add the tare.
- Add toasted nori sheets, spring onions, and eggs.
- Serve with chili oil, sesame oil, and shichimi togarashi.
Notes
- For a richer broth, consider adding roasted chicken wings or feet to the stock.
- To adjust the saltiness, taste the broth before adding the tare and season as needed.
- Leftover broth can be stored in the refrigerator for up to 5 days and used as a base for other dishes.
- Prep Time: 30 minutes
- Cook Time: 150 minutes
- Category: Soup
- Method: Braising
- Cuisine: Japanese
Nutrition
- Serving Size: 1 large bowl
- Calories: 700
- Sugar: 10
- Sodium: 1500
- Fat: 40
- Saturated Fat: 15
- Unsaturated Fat: 20
- Carbohydrates: 70
- Fiber: 5
- Protein: 40
- Cholesterol: 200