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 gets extra depth of flavor from kombu (seaweed) and shoyu (Japanese soy sauce).
Untie the pork butt and slice it across the grain 1/3 inch thick. Cut the ribs between the bones. Arrange the pork slices and ribs on a large baking sheet and brush with shoyu. Broil until crisp.