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How to Make Shoyu Ramen

Grace Parisi's version of this Japanese classic pairs chewy, slippery noodles with an incredibly meaty pork-and-chicken-based broth that ...
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Step Three: Strain the Broth
Photo &copy; Matthew Armendariz - mattbites.com

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    Step Three: Strain the Broth

    When the stock is ready, transfer the pork butt and ribs to a platter and refrigerate. Strain the broth and discard the remaining solids.

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