Shoyu Ramen

Instructions

1. Prepare the chicken broth
   Rinse the chicken bones under cold water. In a large stockpot, add the bones and cover with cold water. Bring to a boil over high heat, then reduce to a simmer. Skim off any scum that rises to the surface. Simmer uncovered for 3 hours, occasionally skimming impurities.
2. Make the dashi
   While the chicken broth simmers, make dashi. In a separate pot, soak the kombu in 4 cups of cold water for 30 minutes. Heat the water with kombu until it almost boils, then remove the kombu. Add dried shiitake mushrooms and simmer for 10 minutes. Turn off heat, add bonito flakes, and let steep for 10 minutes. Strain the liquid, reserving the dashi.
3. Create the tare (seasoning base)
   In a small saucepan, combine soy sauce, mirin, sake, and the white parts of green onions. Bring to a simmer over medium heat and cook for 5 minutes. Remove from heat and strain. This is your tare, the concentrated flavor base for the ramen.
4. Finish the broth
   After 3 hours, strain the chicken broth through a fine-mesh sieve into a clean pot. Add the dashi to the chicken broth and bring to a simmer. Add 2 tablespoons of the tare to taste, adjusting for desired saltiness and flavor. Keep warm.
5. Cook the noodles
   Bring a large pot of water to a boil. Cook the ramen noodles according to package instructions, usually 1-2 minutes for fresh noodles. Drain well and divide among four bowls.
6. Assemble the ramen
   Pour about 2 tablespoons of tare into each bowl. Ladle the hot broth over the noodles. Drizzle with a little sesame oil. Arrange chashu slices, halved soft-boiled eggs, bean sprouts, and nori on top of the noodles. Sprinkle with the green parts of the sliced green onions.
7. Serve immediately
   Serve the ramen hot, with additional tare on the side for those who prefer a stronger flavor. Provide chopsticks and soup spoons for the complete experience.