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Shoyu Ramen

Ingredients

• Kombu Dashi and Tare:
• 2 pieces dried kombu
• ½ cup reduced-sodium soy sauce
• 2 Tbsp. dry sake
• 1 Tbsp. mirin
• Pork and Stock:
• 1½ lb. boneless pork shoulder
• Kosher salt and freshly ground black pepper
• 2 Tbsp. vegetable oil
• 2 lb. chicken necks, backs, and/or wings
• 1 lb. pork spareribs
• 2 bunches scallions, chopped
• 2 carrots, peeled, cut into pieces
• 1 head of garlic, halved horizontally
• 1 1” piece ginger, peeled, sliced
• ¼ cup bonito flakes
• Ramen and Garnishes:
• 3 large eggs
• 6 5-oz. packages fresh thin and wavy ramen noodles (or six 3-oz. packages dried)
• ½ cup menma (fermented bamboo shoots)
• 6 scallions, thinly sliced
• 3 toasted nori sheets, torn in half
• Chili oil, toasted sesame oil, and shichimi togarashi (for serving)

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