Shoyu Ramen (Soy Sauce Ramen)

Soy Sauce Tare (soup base)

• 1 cup soy sauce
• 1/4 cup sake
• 1 Tbsp mirin
• 1/2 oz ginger, peel on and crushed
• 1 scallion, trimmed and coarsely chopped
• 1 clove garlic, peeled and crushed
• 1 bunch spinach (about 1 lb), trimmed and cleaned

Chasu (toppings)

• 2 3/4 cups soy sauce marinade (1 recipe's worth)
• 1 lb cooked pork shoulder (or dark chicken meat) from Master Ramen and Chashu recipe
• ~24 oz fresh-frozen ramen noodles
• 2 quarts ramen soup, hot, from Master Ramen and Chashu recipe
• 4 soy sauce eggs, each cut in half
• 4 oz menma (pickled bamboo)
• 4 sheets nori (2 inches by 2 inches)
• 1 scallion, trimmed and coarsely chopped

ONE DAY BEFORE: Prepare Master Ramen and Chashu recipe, and two recipes of Soy Sauce Marinade ahead of time. Use one recipe of Soy Sauce Marinade to make one recipe of Soy Sauce Eggs.

THE DAY OF: Prepare the tare by adding the ingredients to a saucepan and placing over high heat. When the liquid comes to a boil, turn off the heat.

To prepare the spinach, fill a large sauce-pan with water and bring to a boil over high heat. Add the spinach and blanch for 1 minute. Transfer the spinach to a colander and shock under cold running water. When the spinach has cooled, arrange spinach in one row on a work surface, alternating the stem and leaf ends. Use your hands to squeeze the row of spinach over the sink to expel excess water. Cut into 4 portions and set aside.

To prepare the chashu, pour the soy sauce marinade into a bowl. Add the pork shoulder piece and marinate for 20 minutes at room temperature. Transfer the pork shoulder to a cutting board and slice into 1/8-inch slices. Divide the slices into 4 portions and set aside.

To prepare the ramen, fill a large stock-pot with water and place over high heat. Ready 4 large bowls on a work surface. When the water boils, add the noodles. Stir the noodles for about 10 seconds, so they separate and cook evenly. Cook for about 2 minutes, until the noodles are cooked through and toothsome. While the noodles are cooking, pour into each bowl 1/4 cup of the tare and 2 cups of the hot ramen soup.

When the noodles are ready, drain them into a colander. Carefully divide the noodles among the 4 bowls, being careful not to splash the hot soup. For each bowl, add the toppings. Serve very hot.