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 Six: Assemble the Ramen

Divide the cooked noodles among 8 bowls and ladle broth into each one. Add the spinach in piles. Drain the eggs, cut each one in half lengthwise and set a half in each bowl. Arrange 2 slices of pork butt and 1 rib in each bowl and garnish with the scallions and nori. Serve immediately.

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