Japanese Shoyu Ramen

In a large pot, combine chicken stock, water, soy sauce, sake, mirin, garlic, ginger, and green onions. Bring to a boil, then reduce heat and simmer for 20 minutes to infuse flavors.

Strain the broth to remove solids, then return it to the pot and keep warm over low heat.

Cook the ramen noodles according to package instructions in a separate pot of boiling water. Drain and divide into bowls.

Pour the hot broth over the noodles in each bowl.

Top each bowl with chashu pork, boiled eggs, bean sprouts, bamboo shoots, green onions, nori, and sesame seeds.

Serve immediately and enjoy your homemade shoyu ramen!