How to Make Shoyu Ramen

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

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

When the stock is ready, transfer the pork butt and ribs to a platter and refrigerate. Strain the broth and discard the remaining solids.

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

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.

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.