Shoyu Ramen

Directions

1. In a medium pot over medium heat, bring the broth to a simmer. Stir in the MSG. Reduce the heat to low to keep the broth warm.

2. Prepare the toppings: slice the meat to the desired thickness and cut the eggs in half. Set out the other toppings.

3. Set out 2 large ramen bowls, and add 2 tablespoons of shoyu tare, 1 tablespoon sofrito, and 1 tablespoon shallot oil to each.

4. Warm the chashu either by frying it in a skillet, using a torch, or warming it in the oven at 210°F (100°C). Alternatively, allow the soup to warm the meat upon serving.

5. In a medium pot, bring a generous amount of water to a rolling boil. Add the noodles and cook until al dente. Drain thoroughly to remove as much starch as possible.

6. Pour broth into the bowls, stirring briefly to blend with the tare, sofrito, and shallot oil. Divide the noodles between the bowls and top with the chashu, eggs, menma, nori, and green onions. Serve immediately.