How to Make Shoyu Ramen
Step One: Prepare the Broth
In a large stockpot, combine the chicken, ribs, leek, ginger, garlic, water and shoyu. Bring to a boil.
Step Two: Prepare the Pork
Season the pork butt with salt and brown it well on all sides over high heat. Transfer it to the stockpot.
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.
Step Four: Simmer with Kombu
Return the broth to the pot. Add the kombu and simmer over moderately low heat for 1 hour and 30 minutes.
Step Five: Broil the Pork
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.
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.