Best Homemade Shoyu Ramen

Add 6 cups chicken broth, 1 cup water, 1 tsp dashi powder, 3 tbsp soy sauce, 1 tbsp mirin, 1 tbsp sake, 1 tsp sugar, 3 smashed garlic cloves, 1-inch sliced ginger, and 1 chopped green onion into a medium pot. Bring to a simmer and let it cook uncovered for 30 minutes.

Bring water to a boil. Add 4 eggs and cook for 6.5 minutes. Immediately transfer to an ice bath. Peel and slice in half.

Boil a large pot of water. Add 4 bundles of fresh ramen noodles and cook according to package (usually 2–3 minutes). Drain and rinse with cold water.

If using pre-cooked chashu pork, quickly sear slices in a hot pan with 1 tbsp sesame oil until slightly crisp on edges.

Place cooked noodles in bowls. Ladle hot broth over them. Top with halved eggs, pork slices, bamboo shoots, sliced green onions, and nori sheet.