Shoyu Ramen

Method

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1. Cover the chicken bones with cold water in a large pan and bring slowly to a bare simmer.

   Mark done

2. Skim the grey scum off for the first 10 minutes, until the surface runs clear.

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3. Add the kombu, shiitake, onion, ginger and halved spring onions.

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4. Hold at a bare shiver — never a boil — for 90 minutes. Lift the kombu out after 20 minutes.

   Mark done Start 90 min timer

5. Meanwhile simmer the rolled pork belly in a little of the broth with 2 tbsp of the soy for 60 minutes, then cool and slice.

   Mark done Start 60 min timer

6. Boil the eggs 6 minutes 30 seconds, cool in iced water, peel, and steep in the remaining soy, mirin, sake and sugar for 30 minutes.

   Mark done Start 30 min timer

7. Strain the broth through a fine sieve. Do not press the solids.

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8. Divide the remaining soy tare between four bowls and ladle the hot broth over.

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9. Boil the noodles as the packet directs, drain hard, and lift into the bowls.

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10. Top with chashu slices, a halved egg, nori and sliced spring onion.

    Mark done

Chef’s Tips

• Never let it boil. That is the entire technique.
• Skim hard in the first ten minutes.
• Strain without pressing, or you undo the clarity.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.

Pairing Suggestions

• Gyoza
• Pickled bamboo shoots
• Cold beer

Storage & Reheating

The broth keeps 4 days refrigerated and freezes 3 months. Boil noodles to order.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.