Shoyu Ramen

Ingredients

• fresh ramen noodles2 portions (about 12 oz)
• low-sodium chicken stock5 cups
• kombu1 (4-inch) piece
• bonito flakes1/2 cup, lightly packed
• fresh ginger1 inch, sliced
• garlic3 cloves, smashed
• soy sauce1/4 cup
• mirin2 tbsp
• sake2 tbsp
• sliced cooked chashu pork or rotisserie chicken6 oz
• soft-boiled eggs (6:30 minutes)2
• scallions2, thinly sliced
• nori sheets2

Steps

1. 1

   Steep kombu and bonito flakes.

   Steep kombu in the cold stock 20 minutes, then bring to just under a simmer and pull the kombu. Add bonito flakes, steep off heat 5 minutes, and strain.

2. 2

   Simmer broth with ginger and garlic.

   Return broth to the pot. Add ginger and garlic and simmer 20 minutes. Strain.

3. 3

   Make the tare sauce.

   Make the tare: simmer soy sauce, mirin, and sake in a small pan 1 minute. Divide between 2 deep bowls (about 3 tbsp per bowl).

4. 4

   Boil the ramen noodles.

   Boil the ramen noodles in a separate pot of unsalted water according to package timing — typically 90 seconds for fresh.

5. 5

   Assemble the ramen bowls.

   Pour 2 cups hot broth over the tare in each bowl. Add drained noodles, and top with chashu, halved soft egg, scallions, and nori.