Shoyu Ramen | Oregonian Recipes

Ingredients

• 4 pounds chicken necks and backs
• 1 3-pound rack baby back pork ribs, cut into 4 sections
• 1 large leek, halved lengthwise
• 1/2 cup thinly sliced fresh ginger (2 ounces)
• 4 cloves garlic, peeled and lightly bruised
• 4 quarts water
• 1/4 cup plus 2 tablespoons shoyu or other soy sauce
• 1 tablespoon vegetable oil
• 1 3 1/2-pound boneless pork shoulder butt, trimmed and tied
• Salt
• 1 12-by-2-inch piece kombu (Japanese dried seaweed)
• Ramen:
• Shoyu or other soy sauce, for seasoning and brushing
• 24 ounces fresh or 16 ounces dried chuka soba (curly noodles), boiled until al dente
• 5 ounces baby spinach, steamed
• 4 large soft-boiled eggs, peeled and soaked for 1 hour in equal parts soy sauce and mirin (sweet rice wine)
• Garnishes and seasoning: 2 thinly sliced scallions, 2 sheets of quartered nori (dried seaweed), rice vinegar and togarashi (Japanese chile powder)