I got 5 stars on the kid-o-meter :)

For the broth it’s a simple dashi (start cold water with combu, bring to about 80°c then cut the heat and add some katsuobushi to taste. Filter after 10 ish minutes) and then it’s same as for a chicken stock. In this case I was making my monthly batch of chicken broth so I roasted 3 chicken carcasses in the oven till browned with carrots, oignons, ginger, celeri, garlic and leak with some herbs (not legit for the ramen but capital for my stock). After a couple hours drain the solids (you can use the veggies and bit of chicken for nems or else) and voila for the broth. The chicken stock part went back on the stove to concentrate a tad more.

You can cook the porc in the broth as well. You’ll need a belly pork cut that you roll on itsef and bondage it shibari style so it keep its moist.

The tare was also quite simple; equal part good soy sauce and mirim with some sake. Add to that some ginger, kobu and shiitake. I also add some garlic but I’m not certain that it’s legit. Heat it to infuse for a while then reserve.

Ramen eggs are super simple; 6:20 in boiling water then shock in iced water. Peel and put in a mix similar to the tare but you can dillute with some water to lower a bit the costs. It must marinade for a while but in my experience not like 3 days. I’d say max 2 after what it’s becoming too strong for my taste. You can add bamboo shoots to the same marinade as a simplified menma.

The rest is chopping green oignons, par boiling mungo beans for 2 mins in salted water and shove them in ice cold water.

I buy the shredded dry seaweed as is and this time the noodles were store bought as well.

Then assemble and voila :)