Shoyu Ramen Recipe

Ingredients

• 2 cups water (ideally filtered)
• 1/4 ounce dried kombu (7g (recipe note #1))
• 1/4 ounce dried bonito flakes
• 2 cups low-sodium pork broth (ideally homemade Pork Bone Broth)
• 2 cups low-sodium chicken broth (ideally homemade Chicken Broth)
• 6 tablespoons soy sauce (plus more to taste)
• 1 tablespoon unseasoned rice vinegar
• 1 tablespoon mirin
• 4 large eggs
• 1/2 recipe Oven Roasted Crispy Pork Belly
• 9 ounces dry ramen noodles
• 2 heads baby bok choy (sliced crosswise into thin ribbons )
• Sichuan chili oil
• toasted sesame oil (optional, to taste)
• thinly sliced green onions (for garnish, as desired)
• Menma (for garnish, optional (recipe note #2))
• nori strips (for garnish, optional (dried edible seaweed))
• Shichimi Togarashi seasoning (for garnish, optional)

Instructions

1. 1

   --- To Make Shoyu Ramen Broth ---

2. 2

   Combine water and kombu in a medium saucepan; bring to a simmer over medium heat. Stir in bonito flakes and remove from heat; allow to stand for 5 minutes. Strain out solids using a fine mesh strainer, discarding them or reserving for another use.

3. 3

   Pour the liquid (dashi) back into the saucepan and add the remaining ingredients (pork broth, chicken broth, soy sauce, rice vinegar, and mirin). Bring the mixture to a simmer. Remove from heat.

4. 4

   --- To Make the Eggs ---

5. 5

   Meanwhile, prepare an ice bath for the eggs.

6. 6

   Fill a small saucepan with enough water to cover eggs and bring to boil over high heat. Reduce heat to medium and slowly lower eggs into boiling water with a slotted spoon (to avoid cracking). Reduce heat to simmer and cook 7 minutes (or longer if you prefer firmer yolks); transfer eggs to ice bath for 5 minutes or more.

7. 7

   --- To Prepare the Pork Belly ---

8. 8

   Cut the Oven Roasted Crispy Pork Belly (or other cooked pork belly) into lengthwise slices, about 1/8-inch thick. In a skillet over medium heat, fry the slices until the edges become crisp, approximately 5 minutes. Remove from heat.

9. 9

   --- For the Ramen Bowls ---

10. 10

    Place shoyu broth back over medium-high heat and bring to boil.

11. 11

    Add ramen noodles to boiling broth and cook 2 minutes. add bok choy; bring to boil and cook 1 to 2 minutes more, or until noodles are tender.

12. 12

    Divide ramen between 4 bowls. Top each with two egg halves, 1/4 of pork belly, desired garnishes, seasoned oils and seasonings. Serve.