Shoyu Ramen

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Servings: 8


  1. Make the broth first. Begin with prep work, as usual. Slice the leek.
  2. In a very large stock pot, add the chicken stock (or water + chicken), garlic, ginger, leek, and shoyu. Bring to a boil, then reduce to low and simmer while you prepare the pork.
    Note: You could use a large slow cooker instead of the stock pot + stove burner.
  3. Heat the vegetable oil over medium- high in a saute pan large enough to accommodate the pork. Salt the pork on all sides, and add to the pan.
  4. Brown on all sides. About 12 minutes total. Transfer the browned pork to the stock pot.
  5. Simmer the broth mixture and pork over low for 2 hours, or until the pork is very tender.
  6. Once the pork is tender, remove it to a plate and refrigerate. Strain the remaining solids out and discard them.
  7. Return the broth to the pot. Add the kombu, and continue to simmer for an hour and a half.
  8. Remove from heat and let the broth cool for a while, and rest. Skim the fat and/or “scum” that appears on top.
  9. At this point, you can either use the broth to make ramen right away, or you can refrigerate or freeze it and save it for later.
  10. To finish the ramen soup, preheat the broiler. Slice the pork loin into 1/3″ slices.
  11. Brush the slices with shoyu. Heat under the broiler for about 5 minutes, or until lightly browned on top.
  12. Prepare the ramen or chuka soba noodles according to the package instructions, and heat up the broth (approximately 1 1/2 cups of broth per serving).
  13. To prepare each bowl: Add the noodles, and pour 1 1/2 cups of hot broth over them. Add 3-4 slices of pork, 1/4c spinach, 2 sheets of nori, and sliced scallion to garnish. The spinach will wilt in the hot broth, and the nori will hydrate and become soft.
  14. Serve with Togarashi seasoning if you want extra heat, and enjoy!


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