Tokyo Style Shoyu Ramen

Ingredients

• 4 portions Fresh Ramen Noodles (curly type)
• 6 cups Chicken Stock (low sodium)
• 2 cups Dashi Stock
• 0.5 cup Soy Sauce (Shoyu)
• 2 tablespoons Mirin
• 8 slices Chashu Pork Slices
• 2 eggs Ajitsuke Tamago (Marinated Egg)
• 0.25 cup Menma (Fermented Bamboo Shoots)(optional)
• 2 stalks Green Onions (thinly sliced)
• 2 sheets Nori Seaweed
• 1 inch Ginger (sliced)
• 2 cloves Garlic (crushed)

Instructions

1. 1

   In a large pot, combine the chicken stock, dashi, ginger, and garlic. Simmer gently for 45 minutes to meld flavors.

2. 2

   Prepare the 'Tare' (seasoning base) by mixing the soy sauce and mirin in a small saucepan; bring to a simmer for 2 minutes then set aside.

3. 3

   Strain the solids from the main broth and keep the liquid at a very low simmer.

4. 4

   Boil a separate large pot of water and cook the ramen noodles according to package instructions (usually 2-3 minutes).

5. 5

   While noodles cook, place 2-3 tablespoons of the soy tare into the bottom of four deep ramen bowls.

6. 6

   Pour approximately 1.5 to 2 cups of the hot broth into each bowl, stirring slightly to incorporate the tare.

7. 7

   Drain the noodles thoroughly and divide them evenly among the four bowls, lifting them with chopsticks to fold them neatly.

8. 8

   Top each bowl with two slices of chashu, half a marinated egg, menma, a square of nori, and a sprinkle of green onions.