Homemade Shoyu Ramen | Recipe Cart

Ingredients

• 8 c. low-sodium chicken broth
• 16 dried shiitake mushrooms
• 30 g kombu (kelp), about a 10" square piece
• 20 g dried bonito flakes (about 2 c. loosely packed)
• 1 1/4 c. low-sodium soy sauce
• 1 1/4 c. mirin
• 1/2 c. sake
• 1 1/2 c. water
• 1/4 c. granulated sugar
• 2 tbsp. packed brown sugar
• 1 2" piece fresh ginger, sliced
• 3 cloves garlic, peeled and smashed
• 3 green onions, halved
• 1 lb. pork belly, skin on, cut into 2"-wide strips
• 4 cold large eggs
• 2 1/2 c. reserved chashu-tare liquid
• 8 cloves garlic, sliced
• 1/2 c. canola oil
• 1 tbsp. ground chili or 1 1/2 tbsp. crushed red pepper flakes
• 2 tsp. sesame seeds
• 4 oz. fresh ramen noodles
• 1 1/2 c. chicken dashi
• 2 reserved shiitake mushrooms, sliced
• 3 tbsp. or more tare, to taste
• 2 slices chashu
• 1 nitamago, halved
• 1 green onion, white and light green parts only, very thinly sliced
• 2 tsp. la-yu
• Nori (optional)