Shoyu Ramen Noodles: Silky Broth Build

Soak the sea elements. Place 10g kombu and 30g niboshi in 10 cups water for 30 minutes.

Add 2 lbs chicken thighs to the pot and bring to a bare simmer until tiny bubbles just break the surface.

Skim the gray foam aggressively for the first 20 minutes until the liquid is transparent.

Add the leek, 3 scallions, and ginger knob to the pot; simmer gently for 3 hours.

Simmer 1 cup soy sauce, 1/4 cup mirin, 2 tbsp sake, and 2 shiitake mushrooms until the aroma is toasted and rich.

Mix 400g bread flour, 1 tbsp gluten, and the kansui/water solution until it looks like dry, yellow breadcrumbs.

Wrap the crumbly mass in plastic for 30 minutes until the flour is fully hydrated.

Pass the dough through a pasta machine until thin and slightly translucent, then cut into strands.

Sear 1 lb pork shoulder in a pan until the edges are crispy and browned, then slice thin.

Place 2 tbsp tare in a bowl, add 1.5 cups hot broth, and drop in cooked noodles.