Shoyu Ramen

Ingredients

• Hide ingredients for 10 cups Poultry Stock, Dashi, or Mushroom Stock II 1 10 cups Poultry Stock, Dashi, or Mushroom Stock II (opens in new tab) 10 cups Poultry Stock, Dashi, or Mushroom Stock II
  • 4 to 5 ½ pounds poultry parts, preferably backs, necks, wings, and feet
  • 1 unpeeled onion, coarsely chopped
  • 1 carrot, coarsely chopped
  • 1 celery rib, coarsely chopped
  • 3 or 4 sprigs parsley
  • 2 or 3 sprigs thyme
  • 1 bay leaf
  • (1 teaspoon dried fenugreek leaves)
  • ¼ teaspoon white or black peppercorns
  • (2 whole cloves)
  • Cold water to cover

  Sub-recipe steps

  1. Combine in a stockpot: 4 to 5 ½ pounds poultry parts, preferably backs, necks, wings, and feet; 1 unpeeled onion, coarsely chopped; 1 carrot, coarsely chopped; 1 celery rib, coarsely chopped; 3 or 4 sprigs parsley; 2 or 3 sprigs thyme; 1 bay leaf; (1 teaspoon dried fenugreek leaves); ¼ teaspoon white or black peppercorns; (2 whole cloves)
  2. Add: Cold water to cover
  3. Bring to a boil over high heat, then reduce the heat and simmer, partially covered, for 4 hours. Skim off any impurities that rise to the surface during the first hour of cooking and add water as needed to keep the ingredients covered. Strain and cool uncovered, then refrigerate covered. Skim off any fat before storing or using. Use within 4 days or freeze for up to 6 months.
• ½ cup soy sauce
• ½ cup mirin
• ¼ cup sake
• 2 garlic cloves, grated
• 1-inch piece ginger, peeled and grated or minced
• 1½ pounds fresh or frozen ramen noodles or 1 pound dried
• Hide ingredients for Chashu Pork, roasted pork, cooked ground pork, or firm tofu 1 Chashu Pork, roasted pork, cooked ground pork, or firm tofu (opens in new tab) Chashu Pork, roasted pork, cooked ground pork, or firm tofu
  • One 2-pound slab pork belly, skin attached
  • 1 cup sake
  • 1 cup mirin
  • ¼ cup soy sauce
  • 5 garlic cloves, smashed
  • 1 bunch green onions, whole

  Sub-recipe steps

  1. Tightly roll into a cylinder with the skin side facing out, and tie at 2-inch intervals: One 2-pound slab pork belly, skin attached
  2. Bring to a simmer in a Dutch oven: 1 cup sake; 1 cup mirin; ¼ cup soy sauce; 5 garlic cloves, smashed; 1 bunch green onions, whole
  3. Add the pork belly, cover, and transfer to the oven. Cook until a skewer into the center of the meat offers very little resistance, 4 to 5 hours.
  4. Allow the meat to rest for 20 minutes before slicing very thin. Reserve the cooking liquid, discarding the green onions. Once cool, skim off the fat and use as a seasoning for the broth used to make ramen, rice dishes, or other braises.
• Toasted sesame oil and/or chili oil
• Thinly sliced green onions
• Corn kernels, bamboo shoots, kimchi, cooked mushrooms, or raw enoki mushrooms
• Shichimi togarashi
• Toasted nori seaweed
• Hide ingredients for Hard-Boiled Egg, cooked so that the yolks are runny or barely set 1 Hard-Boiled Egg, cooked so that the yolks are runny or barely set (opens in new tab) Hard-Boiled Egg, cooked so that the yolks are runny or barely set
  • Unshelled eggs, from the refrigerator
  • Cold water
  • Unshelled eggs, from the refrigerator

  Sub-recipe steps

  1. Place in a pot in a single layer: Unshelled eggs, from the refrigerator
  2. Cover them by 1 inch with: Cold water
  3. Bring to a boil over high heat. Promptly remove the pot from the heat, cover, and let the eggs stand: 8 to 12 minutes for large eggs, or 11 to 15 minutes for extra-large and jumbo eggs (6 to 10 minutes for small and medium eggs). For room temperature eggs, subtract 1 minute from these cooking times. The lower amount of time will yield eggs that have set whites and barely set yolks, while the higher amount of time will yield eggs that are hard-cooked all the way through. When the eggs are done, run cold water over them to stop the cooking.
  4. To peel hard-boiled eggs, crack the shell all over and roll the egg gently between the palms of your hands to free the thin tough skin from the egg and make shelling easier. Find the air cell and start peeling from there, peeling away the inner membrane along with the shell. Rinse the eggs after shelling to remove any shell fragments.
  5. To slice eggs smoothly, dip a knife blade into water before slicing. Hard-boiled eggs are best stored in their shells in the refrigerator. A peeled hard-boiled egg should be used within a few days.
  6. STEAM METHOD
  7. Have ready: Unshelled eggs, from the refrigerator
  8. If using a steamer insert, gently place the eggs inside, bring 1½ inches of water to a rapid boil in a pot, and fit the insert onto the pot. If using a steamer basket, place it inside the pot, bring the water to a boil, and gently place the eggs in the basket with long-handled tongs. Cover immediately and steam the eggs on high heat for 8 minutes for large eggs with a set white and fudgy yolk, or 11 minutes for eggs that are firm all the way through. For room temperature eggs, subtract 1 minute from these cooking times. As the eggs cook, fill a bowl with ice water. Immediately transfer the eggs to the ice water and cool completely. Peel as directed in I.