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 ...
One dish served fresh every day.
American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
How we use your email address
Slide 3 of 7
  • < back
recipes

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.

More ∨
advertisement
You might also like