Shoyu Ramen

A clear, amber soy-seasoned chicken broth served with ramen noodles, bamboo shoots, and tender chashu.

Ingredients

• 500g firm tofu
• 2 cups panko breadcrumbs
• 2 tsp minced garlic
• 1 1/2 tsp wasabi paste
• 1/4 cup toasted sesame oil
• 2 carrots, chopped
• a handful of fresh mitsuba, chopped
• mirin, to taste
• 400ml chicken stock
• 1 tsp shichimi togarashi

Instructions

1. 1

   Heat toasted sesame oil in a large pot over medium heat and cook the minced garlic and grated fresh ginger gently until soft and fragrant.

2. 2

   Stir in the cracked black pepper and shichimi togarashi, toasting briefly until the kitchen fills with their aroma.

3. 3

   Add the pork loin and bean sprouts, stirring well to coat everything in the spiced base.

4. 4

   Pour in the dashi stock, scraping up any browned bits from the bottom of the pot, and bring to a boil.

5. 5

   Reduce the heat, cover, and let everything simmer gently until the pork loin is tender, about 1 hr 30 mins.

6. 6

   Stir in the ramen noodles and continue simmering for a few minutes more, until heated through.

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