Classic Shoyu Ramen with Tender Pork

Name: Classic Shoyu Ramen with Tender Pork
Ingredients: 2700 g pork neck bones; 60 g fresh ginger root; 2 hlávky garlic; 1 ks leek; 40 g dried kombu seaweed; 1.5 PL chicken powder; 24 Šálka water; 900 g pork shoulder or pork belly; 1.5 Šálka soy sauce; 0.75 Šálka sake; 0.75 Šálka mirin; spring onion; white bean sprouts; egg

#shoyu ramen#pork#broth#spring onion#Seonkyoung Longest

Discover the rich, savory flavors of traditional shoyu ramen featuring a deeply infused pork broth, tender slices of pork shoulder, and classic toppings like bean sprouts, scallions, and soft-boiled egg. This authentic recipe guides you through making a flavorful broth from scratch and assembling a comforting bowl of ramen.

Ingredients extracted via AI

2700 g pork neck bones60 g fresh ginger root2 hlávky garlic1 ks leek40 g dried kombu seaweed1.5 PL chicken powder24 Šálka water900 g pork shoulder or pork belly1.5 Šálka soy sauce0.75 Šálka sake0.75 Šálka mirinspring onionwhite bean sproutsegg

Procedure generated via AI

Soak the pork neck bones in cold water for 1 hour to remove any blood.
Boil the bones in plenty of water for 5 to 7 minutes, then drain and rinse the bones under cold water.
Return the cleaned bones to the pot. Add sliced ginger, halved garlic bulb, thoroughly washed and halved leek, a large piece of dried kombu seaweed, and 1.5 tablespoons of chicken powder.
Pour in 24 cups of cold water. Bring to a boil over high heat without covering.
Skim off any foam from the surface during the first 15 minutes, being careful not to over-agitate the broth so the foam does not settle back in.
Reduce heat to medium and let the broth simmer gently for 3 hours.
Add 2 pounds of pork shoulder or pork belly to the pot and continue simmering for another 30 to 60 minutes, depending on the size of the meat pieces.
Meanwhile, prepare the tare sauce by mixing 1.5 cups soy sauce with ¾ cup each of sake and mirin. Add sliced ginger and garlic, bring to a boil over high heat, then simmer for 5 to 7 minutes.
Once the pork is cooked, remove it from the broth, brush with some tare sauce, and chill in the refrigerator to make it easier to slice thinly.
Strain the broth, discarding all vegetables and removing the bones; set them aside as they can be used to replenish the soup later.