Serves 4
8 cups (2 L) Ramen Broth, make ahead
¼ cup (60 ml) tamari
4 slices Char Siu Pork Shoulder, make ahead
4 portions fresh or frozen ramen noodles, cooked according to package directions
½ cup (125 ml) canned sliced bamboo shoots, rinsed
4 Soy Eggs, halved, make ahead
2 green onions, julienned and put in iced water to curl
4 Japanese fish cakes, halved
4 pieces nori seaweed, for garnish
Shichimi Togarashi ( Japanese spice powder), to taste, for garnish
9 cups (2.1 L) chicken stock
2 packages Dashi granules
10 dried shiitake mushrooms, rinsed
1 tbsp (15 ml) soy sauce
2 tbsp (30 ml) mirin
1 tbsp (15 ml) sea salt, to taste
1 lb (500 g) pork shoulder roast, tied
½ cup (125 ml) soy sauce
1 cup (250 ml) water
½ cup (125 ml) cooking sake
½ cup (125 ml) mirin
½ cup (125 ml) sugar
4 garlic cloves, crushed
4 green onions, cut in half
4 slices ginger
¼ onion, peeled
1 tsp (5 ml) rice vinegar
½ cup (125 ml) soy sauce
¼ cup (60 ml) cooking sake
¼ cup (60 ml) mirin
¼ cup (60 ml) sugar
4 eggs


  1. Bring prepared Ramen Broth to a boil and add tamari. Keep warm while preparing other ingredients.
  2. Over medium heat, warm Char Siu in its cooking liquid until hot. Set aside.
  3. Divide noodles evenly between 4 bowls. Arrange bamboo shoots, eggs, green onions and fish cakes evenly on each bowl of noodles. Ladle broth over each bowl and garnish with nori and shichimi togarashi.
  4. To make SIMPLE RAMEN BROTH: In a large pot, simmer all ingredients for 30 minutes. Remove mushrooms before serving. Adjust salt to taste. Makes 8 cups (2 L)
  5. To make CHAR SIU PORK SHOULDER: Preheat the oven to 275 F (140 C).
  6. Place pork in an ovenproof pot with a lid, just large enough to fit. Add remaining ingredients. Place pot on stove over high heat and bring to a boil. Cover with lid and place in oven for about 4 hours, or until pork is tender.
  7. et pork cool in cooking liquid until it is room temperature, then place in refrigerator overnight before slicing and using. Remove butcher’s twine before slicing. Pork can be kept in braising liquid for up to 3 days.
  8. To make SOY EGG: In a saucepan over high heat, bring all ingredients, except eggs, to a boil. Set aside and cool to room temperature.
  9. In a small saucepan, place eggs and cover with cold water. Bring to a boil over high heat. As soon as water comes to a boil, remove from heat. Leave eggs to sit for 4 minutes. Drain and run cold water over eggs until chilled, or add ice to water and let sit until chilled. Gently crack eggs and peel them. Place eggs in a jar and cover with soy mixture. Let marinate in refrigerator overnight before using. Eggs can be kept in refrigerator for up to 3 days. Makes 4 soy eggs
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