Japanese Shoyu Ramen

Instructions

1. Prepare the bones
   Rinse chicken and pork bones under cold water to remove any impurities. Place bones in a large pot and cover with cold water. Bring to a boil, then drain and rinse bones again. This step removes excess fat and blood for a cleaner broth.
2. Make the broth base
   Heat oil in a large stock pot over medium-high heat. Add onion (cut side down), carrots, garlic, and ginger. Sauté until vegetables are slightly charred, about 5-7 minutes. Add the blanched bones and green onion whites to the pot.
3. Simmer the broth
   Add 4 liters (16 cups) of cold water to the pot. Bring to a boil, then reduce heat to maintain a gentle simmer. Skim off any foam or impurities that rise to the surface. Simmer uncovered for 2-3 hours, occasionally skimming the surface.
4. Season the broth
   After the broth has simmered, strain through a fine-mesh sieve into another pot. Discard solids. Return broth to a simmer and add soy sauce, mirin, and sake. Adjust seasoning to taste, adding more soy sauce if needed. Keep warm over low heat.
5. Prepare the toppings
   While the broth simmers, prepare the ramen toppings. Slice the chashu pork thinly. Soft-boil the eggs (6-7 minutes), then peel and marinate in a mixture of soy sauce and mirin for at least 2 hours, or overnight for best flavor. Chop the green parts of the green onions for garnish.
6. Cook the noodles
   Bring a large pot of water to a boil. Cook ramen noodles according to package instructions, usually 1-3 minutes for fresh noodles. Do not overcook; they should remain slightly firm (al dente). Drain well.
7. Assemble the ramen bowls
   Divide the cooked noodles among four warmed serving bowls. Ladle the hot broth over the noodles, about 1 1/2 cups per bowl. Arrange the sliced chashu, halved soft-boiled eggs, and nori on top of each bowl.
8. Garnish and serve
   Finish each bowl with sliced green onions. Serve immediately while hot, with optional condiments like toasted sesame seeds, chili oil, or garlic paste on the side for diners to customize their ramen experience.