Tokyo Shoyu Ramen

Instructions

1. Prepare the broth
   In a large pot, add chicken and pork bones and cover with cold water. Bring to a boil and simmer for 5 minutes. Drain and rinse the bones to remove impurities. Return bones to a clean pot with 4 liters of fresh water. Bring to a gentle simmer and cook for 3 hours, skimming foam occasionally.
2. Create the dashi
   While the bone broth simmers, place kombu in 500ml of cold water and let it steep for 30 minutes. Heat until just before boiling, then remove kombu. Add bonito flakes, bring to a boil, then remove from heat. Let stand for 10 minutes, then strain through a fine-mesh sieve.
3. Add aromatics
   To the simmering bone broth, add onion, garlic, and ginger. Continue to simmer for 30 minutes. Strain the broth through a fine-mesh sieve, discarding solids. Return the clear broth to a clean pot.
4. Season the broth
   Add the prepared dashi to the bone broth. Season with soy sauce, sake, and mirin. Simmer gently for 15 minutes to allow flavors to meld. Taste and adjust seasoning if necessary.
5. Cook the noodles
   Bring a large pot of water to a boil. Cook ramen noodles according to package instructions, usually 2-3 minutes for fresh noodles. Drain well and divide among four serving bowls.
6. Assemble the ramen
   Ladle hot broth over the noodles. Top each bowl with 2 slices of chashu pork, half a marinated egg, a sheet of nori placed half in the broth, and a tablespoon of sliced green onions.
7. Serve immediately
   Serve the ramen hot, with optional condiments like chili oil (rayu), garlic oil, or sesame seeds on the side for diners to customize to their taste.