SHOYU RAMEN
4 to 6 servings
Bring to a low simmer in a large saucepan over medium heat:
- 10 cups Poultry Stock, Dashi, or Mushroom Stock II
- ½ cup soy sauce
- ½ cup mirin
- ¼ cup sake
- 2 garlic cloves, grated
- 1-inch piece ginger, peeled and grated or minced
In a large pot of boiling unsalted water, cook until tender:
- 1½ pounds fresh or frozen ramen noodles or 1 pound dried
Divide the noodles among bowls and pour the seasoned stock over them. Top with any of the following:
- Chashu Pork, roasted pork, cooked ground pork, or firm tofu
- Toasted sesame oil and/or chili oil
- Thinly sliced green onions
- Corn kernels, bamboo shoots, kimchi, cooked mushrooms, or raw enoki mushrooms
- Shichimi togarashi
- Toasted nori seaweed
- Hard-Boiled Egg, cooked so that the yolks are runny or barely set