Shoyu Ramen

How to prepare shoyu ramen

1. Cut the chicken into pieces and place in a large oven-safe tray. Add the carrots cut into large pieces. Put the tray in the oven at 200C for 45 minutes, until the meat is nicely browned.
2. Transfer the meat pieces and carrots to a large pot. Also pour all the juices left by the chicken in the tray into the pot.
3. Add the whole green onion, whole shiitake mushrooms, ginger cut into slices, garlic cloves cut in half lengthwise, kombu and soy sauce.
4. Then add enough water to cover the meat well (about 12-13 cups of water). Bring to a boil and then turn the heat to low, so the soup simmers gently. Skim the soup at the beginning, it will only make a little foam, but not as much as when using raw chicken.
5. Let the soup simmer gently for 2 hours.
7. Remove the chicken pieces and carrots from the soup. Remove the shiitake mushrooms separately. Strain the soup and discard the solids that remain in the strainer.
   * the chicken and carrots are consumed separately
8. Add the mirin to the clear soup. Then start adding soy sauce to season the soup. After a few tablespoons of soy sauce, if the taste of the soup is balanced (only add as much as the soy sauce taste is pleasant, but without covering the other flavors in the soup) but it's not salty enough yet, supplement with salt (I added another 3 tablespoons of soy sauce and 1 teaspoon of salt, but it depends on how much the soup reduced during cooking).
9. When serving shoyu ramen, reheat the soup if it has cooled down. Cook the noodles according to the package. Chop the green onion into rounds. Cut the mushrooms into thin slices. Cut thin slices of pork roll and brown them on both sides in a heated pan, without adding fat.
10. Put noodles in each bowl. Add 5 ladles of hot soup. Place 2-3 slices of pork roll next to the noodles (if you don't want or don't have the roll prepared, you can use deboned meat from the chicken taken out of the soup). Sprinkle with green onion and mushroom slices.

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