Shoyu Ramen

Ingredients

• 4 servings fresh ramen noodles
• 6 cups chicken stock
• 1/2 cup soy sauce
• 2 tbsp mirin
• 1 tbsp sake
• 1 sheet kombu
• 1/4 cup dried bonito flakes
• 1 lb chashu pork, sliced
• 4 soft-boiled marinated eggs, halved
• Sheets of nori
• Menma and sliced scallions, for garnish

Instructions

1. 1Steep kombu and bonito flakes in warm water for 20 minutes to make a quick dashi, then strain.
2. 2Combine dashi with soy sauce, mirin, and sake to make the shoyu tare.
3. 3Bring the chicken stock to a simmer and combine with the tare, adjusting seasoning to taste.
4. 4Cook ramen noodles in boiling water until just tender, then drain.
5. 5Divide noodles among bowls and ladle the hot broth over top.
6. 6Arrange chashu slices, a marinated egg half, nori, and menma on top.
7. 7Garnish with scallions and serve immediately.

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