Shoyu Ramen

For the Broth (Makes 8 to 10 servings)

• 6 lb pork neck bones

• 2 oz ginger, sliced

• 2 bulbs garlic, cut into halves

• 1 large leek, cut into half and wash every layers really well then drain

• 1 1/2 oz kombu, dried kelp

• 1 1/2 Tbsp chicken stock powder

• 24 cups cold water

For the Chashu (Makes 8 to 10 servings)

• 2 lb pork belly or pork butt

For the Tare (Sauce) (Makes 8 to 10 servings)

• 1 1/2 cup soy sauce

• 3/4 cup sake

• 3/4 cup mirin

• ginger, sliced

• 1 clove garlic, crushed

For the Ramen Bowl (Makes 1 serving with below ingredients)

• 3 oz bean sprouts

• 1 portion of fresh, frozen (5 oz each) or dried (3 oz each) ramen noodles

• 2 green onions, chopped

• 1 soft boiled egg, cut into half

• 1 garlic cloves