Shoyu Ramen Recipe

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Ingredients

Count

Nutrition

12961

Calories

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Ingredients:

Serving

4 lb chicken necks and backs
1 3- lb rack of pork baby back ribs , cut into 4 sections
1 large leek , halved lengthwise
2 oz fresh ginger, thinly sliced (1/2 cup)
4 cloves garlic
4 quarts water
1/4 cup plus 2 tbsp shoyu or other soy sauce
1 tbsp vegetable oil
4 1/2- lb boneless pork shoulder butt, trimmed and tied
salt
1 12-by-2-inch piece of kombu, seaweed
shoyu or other soy sauce, for seasoning and brushing
24 oz fresh or 16 oz dried chuka soba , curly noodles boiled until al dente
5 oz baby spinach, steamed
4 large soft-boiled eggs, peeled and soaked for 1 hour in equal parts soy sauce and mirin sweet rice wine
2 thinly sliced scallions , 2 sheets of quartered nori for garnishing and seasoning dried seaweed rice vinegar and togarashi japanese chile powder

Directions:

Make the Broth: In a large stockpot, combine the chicken, ribs, leek, ginger, garlic, water and shoyu. Bring to a boil.
Meanwhile, in a skillet, heat the oil. Season the pork butt with salt and brown it well on all sides over high heat, 12 minutes; transfer to the stockpot. Simmer the broth over moderately low heat for 2 hours, until the pork butt and ribs are just tender; skim any scum that rises to the surface. Transfer the pork butt and ribs to a platter and refrigerate. Strain the broth and discard the remaining solids.
Return the broth to the pot. Add the kombu and simmer over moderately low heat for 1 hour and 30 minutes. Let cool, then chill and refrigerate the broth overnight.
The Next Day, Prepare the Ramen: Preheat the broiler. Skim the fat off of the broth and discard the kombu. Bring the broth to a simmer. Season with shoyu and keep hot.
Untie the pork butt and slice it across the grain 1/3 inch thick. Cut the ribs between the bones. Arrange the pork slices and ribs on a large baking sheet and brush with shoyu. Broil 8 inches from the heat for 3 minutes, turning once, until the meat is crisp; keep warm.
Divide the cooked noodles among 8 bowls and ladle 1 1/2 cups of broth into each one. Add the spinach in piles. Drain the eggs, cut each one in half lengthwise and set a half in each bowl. Arrange 2 slices of pork butt and 1 rib in each bowl and garnish with the scallions and nori. Serve the ramen immediately, passing the rice vinegar and togarashi at the table.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	12960.9 Kcal (54265 kJ)
Calories from fat	2814.88 Kcal
		% Daily Value*
Total Fat	312.76g	481%
Cholesterol	2718.74mg	906%
Sodium	27812.89mg	1159%
Potassium	1578.58mg	34%
Total Carbs	780.37g	260%
Sugars	0.93g	4%
Dietary Fiber	61.39g	246%
Protein	612.59g	1225%
Vitamin C	14.6mg	24%
Iron	7.5mg	42%
Calcium	153.8mg	15%

Amount Per 100 g
Calories	1007.51 Kcal (4218 kJ)
Calories from fat	218.81 Kcal
		% Daily Value*
Total Fat	24.31g	481%
Cholesterol	211.34mg	906%
Sodium	2162.02mg	1159%
Potassium	122.71mg	34%
Total Carbs	60.66g	260%
Sugars	0.07g	4%
Dietary Fiber	4.77g	246%
Protein	47.62g	1225%
Vitamin C	1.1mg	24%
Iron	0.6mg	42%
Calcium	12mg	15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

< 200 kcals

Weightwatchers Points

284.5

Points
216

PointsPlus

Good Points

saturated fat free,
sugar free,
good source of fiber

Bad Points

High in Sodium,
High in Total Fat

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