Shoyu Ramen from Soups and Stews by The Editors of Saveur

Ingredients

• 2 oz. pork fat
• ½ cup mirin
• 2 tbsp. sake
• ⅔ cup soy sauce
• 1½ lb. pork flank steak
• 6 oz. dried bamboo shoots, cut into 3″ pieces
• 1 2″ piece ginger, peeled and sliced
• 1 4″ piece kombu
• 1 small yellow onion, quartered
• 1 leek, green part only, chopped and rinsed
• 16 cloves garlic
• 2 tsp. kosher salt
• 2 lb. pork knuckles and rib bones
• 2 lb. bone-in chicken thighs
• 13 oz. dried chuka soba noodles
• 3 tbsp. canola oil
• 4–6 soft-boiled eggs, halved lengthwise
• 2 scallions, thinly sliced on an angle
• 1 nori sheet, cut into 8 rectangles