Shoyu Ramen

My Shoyu Ramen Journey: A Labor of Love

The aroma of simmering broth, the satisfying slurp of perfectly cooked noodles, the explosion of flavors in each bite – ramen, for me, is more than just a meal; it’s an experience. For years, I’d been captivated by the artistry of ramen shops, the hypnotic swirl of broth, and the perfectly composed bowls. Each ingredient, from the tender pork to the perfectly cooked egg, seemed to tell a story, a story I was determined to learn to tell myself.

My journey to create the perfect shoyu ramen started, as many culinary adventures do, with a trip to the Asian market. The sheer variety of ingredients – kombu, bonito flakes, the endless types of noodles – was overwhelming at first. But armed with a recipe (and a healthy dose of determination), I began to experiment. The first attempts were… less than perfect. Broths were too salty, noodles too mushy, and the overall balance was off. But I persisted, learning from each mistake, each slightly-off flavor. I discovered the importance of patience, the delicate dance between the different elements, and the surprising depth that comes from letting flavors meld over time.

The process is not quick. It's a three-day affair, a marathon of simmering and chilling, of prepping ingredients and patiently waiting for flavors to develop. But every stage of this culinary journey felt rewarding. There's something inherently satisfying about creating something so complex, so rich, from seemingly simple ingredients. The act of meticulously preparing each component, from the dashi to the perfectly seasoned pork, became a meditative practice, a chance to slow down and focus on the task at hand.

The magic of kombu: It’s the star of the show, this humble dried seaweed, its umami a cornerstone of the dashi. And the tare – the soy-based mixture that adds that final layer of complexity – is a secret treasure, a whisper of umami, the perfect balance of salty and sweet.

Now, after many batches, many successes (and a few failures), I can confidently say I've mastered the art of shoyu ramen. The rich, savory broth, the perfectly al dente noodles, the tender slices of pork, the perfectly runny egg – every element works in harmony. The end result is not just a meal, but an experience. It’s a bowl of happiness, a testament to patience, dedication, and the enduring power of good food.

This isn't just a recipe; it's a story, a journey, and an invitation to create your own culinary adventure. So, gather your ingredients, embrace the process, and discover the joy of creating your own perfect bowl of shoyu ramen. The three days of work will be worth every single minute of the culinary experience.

Beyond the Bowl:

Making shoyu ramen is more than just cooking; it’s a meditative process. The slow simmering of the broth, the careful layering of ingredients, all contribute to a sense of mindfulness and accomplishment. It's a welcome escape from the daily grind, a chance to reconnect with the simple pleasures of creating something delicious and nourishing. The rhythmic chopping of vegetables, the careful tending of the simmering pot, these actions become a form of stress relief, a pathway to calm amid the chaos of modern life. And the final result – a bowl of steaming, flavorful ramen – is a reward for the time and effort invested.

I've found that sharing my ramen with others brings an additional layer of satisfaction. It's a way to connect with loved ones, to share the joy of this culinary creation. The smiles, the appreciative sighs, the happy slurping sounds – these are the true rewards of this culinary journey. So, whether you’re a seasoned chef or a kitchen novice, I encourage you to embark on this ramen adventure. It’s a journey well worth taking. And who knows, maybe you'll find it as deeply rewarding, as truly delicious, as I have.

Step-by-step

• Preparation Two days ahead MAKE KOMBU DASHI AND TARE The stock's complexity comes from two elements: kombu dashi (a broth) and tare (a soy-based mixture). For the dashi, combine kombu and 4 quarts cold water in a large bowl. Cover and let sit at room temperature at least 8 hours and up to 12 hours. For the tare, combine soy sauce, sake, and mirin in a small bowl; cover and chill.
• One day ahead PREP PORK SHOULDER Season pork shoulder with salt and pepper. Roll up and tie with kitchen twine at 2" intervals. COOK PORK SHOULDER AND MAKE STOCK Heat oil in a large heavy pot (at least 8 quarts) over medium-high heat. Cook pork shoulder, turning, until brown all over, 10-12 minutes. Add chicken, spareribs, scallions, carrots, garlic, ginger, and bonito flakes. Remove kombu from dashi; discard. Add as much kombu dashi as will fit in pot once liquid is boiling (reserve remaining dashi). Bring to a boil, reduce heat, and simmer, skimming the surface occasionally and adding remaining dashi as liquid reduces, until pork shoulder is tender and stock has reduced to about 2 quarts, 2 1/2-3 hours. CHILL PORK SHOULDER AND STOCK Remove pork shoulder from stock and let cool. Wrap tightly in plastic and chill until ready to use. Strain stock through a fine-mesh sieve into another large pot or a large bowl or container; discard solids. Cover and chill.
• Day of COOK EGGS Bring a medium pot of water to a boil. Carefully add eggs one at a time and boil gently for 7 minutes. Drain eggs and transfer to a bowl of ice water to stop cooking; let cool. Peel; set aside. SLICE PORK Remove string and thinly slice pork; cover and set aside. REHEAT STOCK AND COOK NOODLES When ready to serve, bring stock to a simmer. At the same time, cook noodles in a large pot of boiling water according to package directions until al dente; drain.
• Just before serving PUT IT ALL TOGETHER Divide noodles among 6 deep bowls. Top with sliced pork, placing it off to one side. Add tare to hot stock and ladle over pork to warm through. Place a small pile of menma next to pork. Halve eggs and place next to menma. Place a small pile of sliced scallions next to egg. Tuck half a sheet of nori between the side of the bowl and noodles. Serve ramen with chili oil, sesame oil, and shichimi togarashi.