Shoyu Ramen

Make a clean, flavorful stock: place the blanched bones and aromatics into a large pot — start with Pork Neck Bones and Chicken (you can include Chicken Skin for extra richness) and cover with cold Water.

Add umami builders: add soaked Kombu and Dried Shiitake Mushrooms along with a halved Onion, a roughly chopped Leek, a few slices of Ginger, and crushed Garlic.

Slow-simmer and skim: heat gently until just under a boil, remove and discard the kombu right before the stock reaches a full boil, then reduce to a low simmer and cook 4–8 hours, skimming impurities occasionally so the broth stays clear and sweet.

Finish and strain the stock: during the last 15–30 minutes of simmering, stir in the Katsuobushi, let it steep briefly for extra smoky umami, then strain the broth through a fine-mesh sieve and discard solids — keep the broth hot.

Prepare the tare (shoyu base): combine Koikuchi Soy Sauce, Sake, Mirin and a bit of Sugar in a small saucepan, warm gently until the sugar dissolves and the alcohol mellows; taste and adjust the balance so the tare is slightly stronger than you want the final bowl to be.

Prep toppings while broth simmers: halve or slice your Ajitama (soft-boiled marinated eggs), warm and slice the Pork Chashu, rinse and drain the Menma, thinly slice the Scallion, and have sheets of Nori and slices of Narutomaki ready.

Cook the noodles right before serving: bring a large pot of water to a rolling boil and cook Fresh Ramen Noodles according to package or 60–90 seconds until just tender but springy. Drain well — do not rinse.

Assemble each bowl: spoon 1–2 tablespoons (or to taste) of the tare into the bottom of a warm bowl, add the drained noodles, and then ladle over the very hot strained broth until the bowl is filled.

Top and finish: arrange slices of Pork Chashu, half an Ajitama, Menma, a few rings of Scallion, a sheet of Nori and a slice or two of Narutomaki on the noodles. Adjust with extra tare or soy if needed.

Serve immediately so the noodles stay springy and the heat brings out the aroma — enjoy your bowl of shoyu ramen while piping hot.