Shoyu Ramen

Ingredients

• 8 cups pork stock (substitute chicken stock)
• 1/2 cup soy sauce
• 1 tablespoon mirin
• 4 garlic cloves (smashed)
• 1 inch piece fresh ginger (peeled (substitute 1 teaspoon ginger paste))
• 2 green onions (cut in half)
• 1/4 cup bonito flakes
• 1 teaspoon MSG
• 1/4 teaspoon white pepper
• 4 ounces bamboo shoots
• 1 cup corn
• 8 ounces dried ramen noodles (cooked according to package instructions)
• 2 sheets nori (cut in strips (optional))
• Ramen eggs (optional)
• Green onions (chopped (optional))
• Japanese fish cake (sliced (optional))
• 5 ounces sliced bamboo shoots
• 1 tablespoon mirin
• 1/2 teaspoon sesame oil
• 1 tablespoon soy sauce
• 1/2 cup chicken stock
• 1 teaspoon dashi powder
• 1 teaspoon sugar

Instructions

1. 1

   Combine all the ingredients except the ramen noodles, corn, bamboo shoots and optional toppings in a large pot.

2. 2

   Bring to a simmer and simmer for 20-30 minutes on low heat, covered.

3. 3

   Strain the broth and place it back in the pot.

4. 4

   Place cooked ramen noodles, corn and bamboo shoots in a bowl and pour the broth over the top.

5. 5

   Garnish with the optional ingredients and serve hot.

6. 6

   --- Menma: ---

7. 7

   Combine all the ingredients in a saucepan and bring to a simmer.

8. 8

   Simmer, uncovered, for 15-20 minutes, or until all the liquid has evaporated.