Seonkyoung Longest's Authentic Shoyu Ramen

Ingredients needed 🛒1 servings

• 6 lb pork neck bones for broth
• 2 oz ginger for broth, sliced
• 2 heads garlic for broth, halved
• 1 leek for broth, halved and washed between layers
• 11/2 oz dried kelp for broth
• 1 1/2 tablespoons chicken stock powder for broth
• 24 cups water for broth
• 2 lb pork belly for chashu
• 11/2 cups soy sauce for tare
• 3/4 cup cheongju for tare
• 3/4 cup mirim for tare
• sliced ginger for tare,as needed
• 1 clove garlic for tare, crushed
• 3 oz mung bean sprouts per serving
• 1 serving ramen noodles per serving (5 oz fresh/frozen noodles or3 oz dried noodles)
• 2 scallions per serving, chopped
• 1 soft-boiled egg per serving, halved
• 1 clove garlic per serving
• 4 tablespoons tare for coating chashu (taken from the prepared tare)
• about4 oz chashu per serving (taken from the boiled meat)
• 2 cups broth per serving (taken from the prepared broth)
• 1/4-1/3 cup tare per serving (taken from the prepared tare)
• water as needed for soaking and blanching the bones
• water as needed for boiling the mung bean sprouts and noodles