In a small saucepan, combine soy sauce, mirin, sake, sugar, grated ginger, and grated garlic. Heat gently over low heat until the sugar dissolves. Do not boil. Set aside.
In a pot, combine chicken stock and water. Add kombu and bring to a gentle simmer over medium heat. Once it starts to simmer, remove the kombu. Add katsuobushi and simmer for 30 seconds, then turn off the heat and let it steep for 5 minutes. Strain the broth through a fine-mesh sieve and discard the solids.
Bring a large pot of water to a rolling boil. Add fresh ramen noodles and cook according to package instructions until al dente. Drain well.
Warm two serving bowls. Add sesame oil to each bowl, then divide the shoyu tare equally between them. Pour the hot dashi broth into each bowl and stir to combine with the tare. Add the cooked ramen noodles to each bowl.
Arrange sliced char siu pork, halved soft-boiled eggs, nori sheets, menma, and chopped green onions on top of the ramen in each bowl. Serve immediately.
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