Delicious Shoyu Ramen for your family to enjoy!
1 large leek, halved lengthwise
1 ounce fresh ginger, thinly sliced (1/4 cup)
2 cloves garlic, crushed
2 quarts low sodium chicken stock
1 quart water
1/4 cup shoyu or other soy sauce
1 tablespoon vegetable oil
1 1/2 pounds boneless pork shoulder butt, trimmed
Salt and pepper
1 12-by-2-inch piece of kombu (dried kelp)
12 ounces dried ramen noodles or other thin wheat noodle
4 large eggs
2 cups spinach, packed
Nori, cut into strips, for garnish
Scallions, thinly sliced, for garnish
Black sesame seeds, for garnish
- In a large stockpot, combine the chicken stock, water, leek, kombu, ginger, garlic, and shoyu. Bring to a boil.
- Meanwhile, in a skillet, heat the oil. Season the pork butt with salt and pepper and brown it well on all sides over high heat, 12 minutes; transfer to the stockpot. Simmer the broth and pork, covered, over moderately low heat for 1 1/2-2 hours, until the pork butt is just tender; skim any scum that rises to the surface. Transfer the pork butt a platter and allow to rest. Strain the broth and discard the remaining solids.
- Return the broth to the pot and keep warm over low heat.
- Place the eggs in a small pot and cover with cold water by an inch. Bring to a boil over high heat and immediately turn off the heat. Allow the eggs to sit in the pot for exactly 4 minutes. Next, quickly transfer the eggs to a bowl of ice water to stop the cooking process. Allow to cool for 3 minutes and peel.
- Preheat the broiler. Slice the pork butt across the grain into 1/4-inch thick slices. Arrange the slices on a baking sheet and brush slices both sides with soy sauce. Broil 8 inches from the heat for 3 minutes, turning once, until the meat is crisp; keep warm.
- Cook noodles according to package directions and divide among 4 bowls and ladle 1 1/2 cups of broth into each one. Add the spinach in piles. Cut each egg in half lengthwise and set a half in each bowl. Arrange slices of pork butt in each bowl and garnish with the scallions, nori, and sesame seeds. Serve the ramen immediately, passing the rice vinegar and togarashi at the table.