How To Make Homemade Shoyu-Style Ramen

Prep: 35 mins

Cook: 2 hours 30 mins

Difficulty: Intermediate

Servings: 4 Servings

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As I watch the gentle flakes of snow drifting then disappearing into the white mountain landscape of Japan, I want something warm, comforting, and slurpable. On days like this, shoyu ramen hits the spot. While not as luxurious as tonkotsu ramen with its long-simmered broth, this popular type of ramen highlights the quintessential Japanese pantry staple, shoyu, which means soy sauce in Japanese. (Here’s a quick guide to different types of soy sauce and how to use them).

Ingredients

1 (1-pound) piece boneless pork shoulder
1 medium Japanese or 1 small regular leek
1 (1-inch) piece ginger
1 cup soy sauce
1 cup mirin
1 (2-inch) piece ginger, peeled and cut into 1/4-inch pieces
3/4 cup water
1/2 cup sake
1 small yellow onion
6 cloves garlic
1 (1-inch) piece ginger
1 (about 6-inch) piece dried kombu
1 1/4 pounds chicken bones, such as chicken backbones or chicken wings
11 1/2 cups water
3 dried shiitake mushrooms
4 cold large eggs
1 medium scallions
1 (7 to 8.5-ounce) can whole kernel corn
1 clove garlic
1 sheet nori
4 (about 4-ounce) portions fresh ramen noodles, or 4 (about 3-ounce) portions dried ramen noodles
Ground white or black pepper (optional)

Instructions

5-ounce) can whole kernel corn. Finely grate 1 garlic clove. Cut 1 nori sheet into 4 squares.Add 1 (3 to 4-ounce) portion ramen noodles for each serving desired to the hot water and cook according to package directions. Just before the noodles are done, ladle 1 1/4 cups of the hot chicken stock into each bowl and gently stir to combine; taste and season with more tare 1 teaspoon at a time as needed.Drain the noodles very well, then add to the bowls. Arrange the chashu (you will have extra), egg, corn, scallion, nori, and garlic on top. Sprinkle with ground pepper if desired and serve.RECIPE NOTESMake ahead: The chashu, ajitsuke tamago, and chicken stock can be made up to 2 days ahead and refrigerated in separate airtight containers. If making the eggs more than a day ahead, remove the eggs from the tare after 1 day and refrigerate in a separate airtight container.For longer-term storage, place the plastic-wrapped chashu in a zip top bag and freeze for up to 1 month. The tare and chicken stock can be frozen for up to 3 months.Storage: Store leftover components in separate airtight containers for up to 2 days.