How to Make Shoyu Ramen

By Food & Wine
Updated May 16, 2017
Photo © Matthew Armendariz - mattbites.com
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).
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Step One: Prepare the Broth

Photo © Matthew Armendariz - mattbites.com

In a large stockpot, combine the chicken, ribs, leek, ginger, garlic, water and shoyu. Bring to a boil.

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Step Two: Prepare the Pork

Photo © Matthew Armendariz - mattbites.com

Season the pork butt with salt and brown it well on all sides over high heat. Transfer it to the stockpot.

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Step Three: Strain the Broth

Photo © Matthew Armendariz - mattbites.com

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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Step Four: Simmer with Kombu

Photo © Matthew Armendariz - mattbites.com

Return the broth to the pot. Add the kombu and simmer over moderately low heat for 1 hour and 30 minutes.

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Step Five: Broil the Pork

Photo © Matthew Armendariz - mattbites.com

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.

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Step Six: Assemble the Ramen

Photo © Matthew Armendariz - mattbites.com
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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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