Name: Shoyu Ramen
Prep time: 1 hours
Total time: 3 days
Yield: 6 Servings
Ingredients: 2 pieces dried kombu; ½ cup reduced-sodium soy sauce; 2 Tbsp. dry sake; 1 Tbsp. mirin; 1½ lb. boneless pork shoulder (Boston butt); Kosher salt and freshly ground black pepper; 2 Tbsp. vegetable oil; 2 lb. chicken necks, backs, and/or wings; 1 lb. pork spareribs; 2 bunches scallions, chopped; 2 carrots, peeled, cut into pieces; 1 head of garlic, halved horizontally; 1 1” piece ginger, peeled, sliced; ¼ cup bonito flakes; 3 large eggs; 6 5-oz. packages fresh thin and wavy ramen noodles (or six 3-oz. packages dried); ½ cup menma (fermented bamboo shoots); 6 scallions, thinly sliced; 3 toasted nori sheets, torn in half; Chili oil, toasted sesame oil, and shichimi togarashi (for serving)

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Bringing ramen home takes a trip to an Asian market, three days of work, and your largest pot, but this low-stress (really!) labor of love might be the best soup you'll ever make.

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