Shoyu Ramen Recipe

Rinse chicken pieces under cold water. Place the chicken and optional chicken backs/necks in a large stockpot and cover with 4 L cold water.

Bring to a rolling boil over high heat. Once boiling, lower heat to maintain a gentle simmer and cook for 10 minutes. Skim and discard the foamy scum that rises to the surface to keep broth clear.

Add halved onion, carrot, leek, smashed ginger, smashed garlic and dried shiitake mushrooms to the pot. Reduce heat to low and simmer gently, uncovered, for 3 to 4 hours for a rich chicken broth. Top up with hot water if level drops below ingredients.

During the last 30 minutes, season with 2 tsp salt and taste; adjust if necessary. Strain the broth through a fine-mesh sieve into a clean pot or bowl, discarding solids. Keep broth hot and skim any fat from the surface if desired (or reserve some fat for extra mouthfeel).

Combine light soy sauce, dark soy sauce, mirin, sake, sugar, and bonito flakes (if using) in a small saucepan. Bring just to a simmer over medium heat, stir to dissolve sugar, then remove from heat.

Let the tare steep for 10 minutes off heat (bonito flakes will impart umami). Strain out bonito flakes and store tare at room temperature until ready to assemble. Keep warm or reheat briefly before serving.

Roll the pork shoulder into a tight log and tie with kitchen twine every 1–1.5 inches (optional). If you prefer slices, you can leave unrolled.

In a medium pot, combine 1 cup soy sauce, 1 tbs mirin, 1 tbs sake, 2 tsp brown sugar, smashed garlic and sliced ginger with enough water to barely cover the pork (about 1 cup water). Bring to a simmer.

Add the rolled pork, reduce to a low simmer, and braise gently, turning occasionally, for 1 to 1¼ hours until the pork is tender but sliceable. For deeper flavor, let cool in braising liquid overnight in the fridge.

Remove pork from liquid, let rest 10 minutes, then slice thinly (about 3–4 mm). Reserve some braising liquid to brush on slices when plating.

Season boneless chicken thighs with 1 tsp salt and 1/2 tsp black pepper. Sear skin-side down in a hot skillet with a little oil until golden (3–4 minutes), then flip and cook 2 more minutes.

Transfer chicken to a small saucepan, add 1/4 cup water, cover, and simmer gently for 10–12 minutes until cooked through (internal temp 74°C/165°F). Let rest 5 minutes, then slice thinly across the grain.

Bring a large pot of water to a rolling boil. Cook thin ramen noodles according to package instructions (usually 60–90 seconds for fresh, 2–3 minutes for dried) until al dente. Do not overcook.

Drain noodles well and toss with 1 tsp sesame oil to prevent sticking. Portion into bowls immediately.

To assemble each bowl: spoon 2–3 tbs of shoyu tare into the bottom of each serving bowl (adjust to taste), then ladle 600 ml of hot chicken broth into each bowl and stir to combine. Taste and add more tare if needed.

Place a portion of noodles into the broth and arrange toppings: 3–4 slices pork chashu, 3–4 slices chicken chashu, a small handful of arugula, 2–3 tbs bamboo shoots, 1–2 tbs reconstituted white fungus, a few thin chili slices, sprinkle with toasted sesame seeds and a sheet or two of nori strips.

Serve immediately while hot. Notify guests to observe allergies (soy, sesame, seafood if bonito used).

Broth can be made 2–3 days ahead and refrigerated (skim fat before using) or frozen for up to 3 months. Tare keeps for up to 1 week refrigerated. Chashu flavors deepen if rested overnight in braising liquid.