Shoyu Ramen

Ingredients

• 1½ lb pork shoulder
• 14 oz ramen noodles
• 8 cup chicken or vegetable broth
• ½ cup soy sauce
• ¼ cup mirin
• ¼ cup sake (cooking)
• 2 inch ginger
• 4 clove garlic
• 4 large eggs
• 4 scallions
• 2 nori sheets (optional)
• 1 tsp sesame oil (optional)
• ½ tsp salt
• ¼ tsp black pepper

Steps

1. Sear the pork shoulder in a large pot until browned on all sides. Add broth, soy sauce, mirin, sake, sliced ginger, and smashed garlic. Bring to a simmer, then cover and cook for 2-3 hours until the pork is very tender.
2. Remove pork from broth and shred or slice. Strain the broth to remove solids; set aside. Keep pork warm.
3. Bring a separate pot of water to a boil. Gently add eggs and cook for 6-7 minutes for a jammy yolk. Immediately transfer to an ice bath, then peel and slice in half.
4. Cook ramen noodles according to package directions. Drain well.
5. Reheat the strained broth. Taste and adjust seasoning with salt and pepper if needed. Stir in sesame oil if using.
6. Divide cooked noodles among four bowls. Ladle hot broth over the noodles.
7. Top each bowl with shredded or sliced pork, a halved soft-boiled egg, and sliced scallions. Garnish with nori sheets if desired.