Lush pork, toothsome noodles, and a heady broth you can't stop slurping—it's no wonder ramen joints are drawing droves of diners, off-duty chefs, and seemingly everyone on your Instagram feed. Bringing shoyu ramen home takes a trip to an Asian market, three days of work, and your largest pot, but this low-stress (really!) labor of love might be the best soup you'll ever make.
*Kombu, a.k.a. dried seaweed, brings major umami. Tare (pronounced ta-REH) is like ramen's secret ingredient, giving the stock most of its flavor. Most shops closely guard their recipe. Ours uses soy sauce, sake, and mirin.
Don't have kombu in your pantry? You can find all the Asian ingredients here at Asian markets, in the Asian foods section of some supermarkets, and at amazon.com. Look in the refrigerated section of Asian markets for fresh noodles. Ask your butcher for chicken necks and backs.
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Great noodles and mind-bending toppings don't hurt, but it's a complex broth that really makes a bowl of ramen sing.
