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The BEST Ramen Recipe! Traditional Shoyu Ramen

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Shoyu Ramen

For the Broth (Makes 8 to 10 servings)
6 lb pork neck bones
2 oz ginger, sliced
2 bulbs garlic, cut into halves
1 large leek, cut into half and wash every layers really well then drain
1 1/2 oz kombu, dried kelp
1 1/2 Tbsp chicken stock powder
24 cups cold water

For the Chashu (Makes 8 to 10 servings)
2 lb pork belly or pork butt

For the Tare (Sauce) (Makes 8 to 10 servings)
1 1/2 cup soy sauce
3/4 cup sake
3/4 cup mirin
ginger, sliced
1 clove garlic, crushed

For the Ramen Bowl (Makes 1 serving with below ingredients)
3 oz bean sprouts
1 portion of fresh, frozen (5 oz each) or dried (3 oz each) ramen noodles
2 green onions, chopped
1 soft boiled egg, cut into half
1 garlic cloves

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