Kyoto Style Shoyu Ramen

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Ingredients

• 6 pounds pork neck bones
• 2 ounces sliced ginger
• 2 bulbs of garlic, cut in half
• 1 large leek, cut in half
• 1.5 ounces kombu (dried kelp)
• 1.5 tablespoons chicken powder
• 24 cups cold water
• 2 pounds pork shoulder or pork belly
• 1.5 cups soy sauce
• 3/4 cup sake
• Ramen noodles
• Bean sprouts
• Green onions
• Charshu (optional)
• Eggs (optional)
• Fresh garlic (optional)

Instructions

1. Soak pork neck bones in cold water for one hour to remove blood.
2. Blanch pork bones for 5-7 minutes and discard water.
3. Wash bones under cold running water and place in a pot with ginger, garlic, leek, kombu, chicken powder, and 24 cups of cold water.
4. Bring to a boil and skim scum from surface for the first 15 minutes.
5. Cover and simmer for three hours.
6. Simmer pork shoulder or pork belly in broth for an additional 30-45 minutes.
7. Remove pork and cool in the refrigerator.
8. Make tare by combining soy sauce, sake, ginger, and garlic in a pot and boiling for 5-7 minutes.
9. Drain broth and discard vegetables and bones.
10. Cook ramen noodles according to package instructions.
11. In a bowl, combine tare, broth, and noodles.
12. Add bean sprouts, green onions, charshu, eggs, and fresh garlic as desired.

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