Simple Shoyu Shrimp Ramen – The Tomboy's Guide

Ingredients

• For the stock:
• 1/2 cup reduced-sodium soy sauce
• 1 tablespoon Mirin or sake (rice wine)
• 1 Tablespoon vegetable oil
• 1 Tablespoon sesame oil
• 1 1/2 pounds pork bones
• 1 pound chicken necks, backs, and/or wings
• 1 leek, rinsed clean of sand and chopped
• 2 carrots, large diced
• 1 head of garlic, halved horizontally
• 2 teaspoons of fresh ginger, peeled, sliced
• 1/2 teaspoon sugar
• 8 cups water
• Ramen and Garnishes
• 1 teaspoon sesame oil
• 1 cup Shitake or crimini mushrooms, sliced
• 6 oz. fresh wavy thin ramen noodles*
• 2 scallions, thinly sliced on the diagonal
• 1 lb. fresh shrimp, peeled and deveined
• 8 oz. fresh spinach or baby kale
• 4 soft-cooked eggs, peeled and halved
• 1 cup julienned carrots