Ingredients

• 1 kg Chicken bones
• 3 liters Water
• 1 piece (10 cm) Kombu
• 5 pieces Dried shiitake mushrooms
• 2 stalks Green onions (white parts)
• 1 inch piece, sliced Ginger
• 3 cloves, smashed Garlic
• 0.5 cup Soy sauce
• 0.25 cup Mirin
• 0.25 cup Sake
• 1 teaspoon Sugar
• 4 servings Fresh ramen noodles
• 200 g Chashu pork (sliced)
• 4 halves Ajitama (marinated soft-boiled eggs)
• 4 sheets Nori (seaweed sheets)
• 4 slices Narutomaki (fish cake, sliced)
• 2 stalks Green onions (chopped)
• 0.5 cup Bamboo shoots (menma)

Instructions

1. 1

   Prepare the Broth: Rinse chicken bones. Place them in a large pot with 3 liters of water, kombu, dried shiitake, white parts of green onions, ginger, and garlic. Bring to a boil, then reduce heat to low and simmer for at least 2 hours, skimming off any scum.

2. 2

   Make the Shoyu Tare: In a small saucepan, combine soy sauce, mirin, sake, and sugar. Bring to a gentle simmer over medium heat until the sugar dissolves and alcohol cooks off (about 2-3 minutes). Set aside.

3. 3

   Strain the Broth: Once the broth has simmered, remove and discard the chicken bones and aromatics. Strain the broth through a fine-mesh sieve into a clean pot to ensure it's clear. Keep warm.

4. 4

   Cook Noodles: Bring a separate large pot of water to a rolling boil. Cook fresh ramen noodles according to package instructions, typically 1-2 minutes for al dente. Drain well.

5. 5

   Assemble Ramen: In each serving bowl, add 2-3 tablespoons of the Shoyu Tare. Pour about 350-400 ml of hot, strained broth over the tare and stir gently to combine.

6. 6

   Add Noodles and Toppings: Carefully place the drained ramen noodles into the broth. Arrange slices of chashu, ajitama halves, nori, narutomaki, menma, and a sprinkle of fresh green onions on top.

7. 7

   Serve Immediately: Serve your authentic Japanese Shoyu Ramen piping hot and enjoy!