SOY SAUCE RAMEN RECIPES

Steps:

• For the tomato salad, arrange tomatoes and onion or shallots on platter, scatter over the shiso or basil leaves, whisk up dressing and top salad
• Garnish with sesame seeds
• For the ramen, heat oven to 500°F
• Halve the sweet peppers and red chilies and seed them
• Stem the shishitos, but leave them whole
• Spray with oil to coat and roast to charred and tender
• Remove from oven and drizzle with sesame oil
• Heat a cast-iron skillet over medium to medium-high heat
• Place a soup pot on the stove and add the garlic, ginger, miso, rice wine or sherry, smoked soy sauce and broth, heat over medium and whisk in miso
• Listicle: Rachael Ray 6-Quart Covered Stockpot Pat meat dry
• Season with salt and pepper, spray hot cast-iron skillet or meat and cook to tender, 7 to 8 minutes for medium rare, let stand a couple of minutes
• Thinly slice against grain
• Cook ramen to package directions, drain
• Add noodles to wide shallow bowls and fill half-full with broth, arrange thinly sliced beef, lots of peppers, scallions and some spicy greens, top with a little more broth and sprinkle with sesame seeds or 7-spice on peppers
• For the zucchini salad, combine all ingredients and let stand 15 minutes before serving

Steps:

• You can find all the Asian ingredients listed here at Asian markets, in the Asian foods section of some supermarkets, and online. Look in the refrigerated section of Asian markets for fresh noodles. Ask your butcher for chicken necks and backs.
• Two days ahead: For the dashi, combine kombu and 4 quarts cold water in a large bowl. Cover and let sit at room temperature at least 8 hours and up to 12 hours. For the tare, combine soy sauce, sake, and mirin in a small bowl; cover and chill.
• One day ahead: Season pork shoulder with salt and pepper. Roll up and tie with kitchen twine at 2” intervals. (This helps keep the meat intact while cooking and makes for round, compact slices.)
• Heat oil in a large heavy pot (at least 8 quarts) over medium-high heat Cook pork shoulder, turning, until brown all over, 10–12 minutes. Add chicken, spareribs, scallions, carrots, garlic, ginger, and bonito flakes. Remove kombu from dashi; discard. Add as much kombu dashi as will fit in pot once liquid is boiling (reserve remaining dashi). Bring to a boil, reduce heat, and simmer, skimming the surface occasionally and adding remaining dashi as liquid reduces, until pork shoulder is tender and stock has reduced to about 2 quarts, 2½–3 hours.
• Remove pork shoulder from stock and let cool. Wrap tightly in plastic and chill until ready to use. (Chilling pork will make meat easier to slice.) Strain stock through a fine-mesh sieve into another large pot or a large bowl or container; discard solids (including ribs and chicken). Cover and chill.
• Bring a medium pot of water to a boil. Carefully add eggs one at a time and boil gently for 7 minutes. (Egg yolks should be shiny yellow and almost jammy; egg white should be just set.) Drain eggs and transfer to a bowl of ice water to stop cooking; let cool. Peel; set aside.
• Remove string and thinly slice pork; cover and set aside.
• When ready to serve, bring stock to a simmer; it should be very hot. At the same time, cook noodles in a large pot of boiling water according to package directions until al dente; drain (no need to salt the water, as ramen noodles contain more salt than pasta).
• Just before serving, divide noodles among 6 deep bowls. Top with sliced pork, placing it off to one side. Add tare to hot stock and ladle over pork to warm through (stock should come up just to the level of the noodles).
• Place a small pile of menma next to pork. Halve eggs and place next to menma. Place a small pile of sliced scallions next to egg. Tuck half a sheet of nori between side of bowl and noodles so it’s just poking out.
• Serve ramen with chili oil, sesame oil, and shichimi togarashi.
• DO AHEAD: Eggs can be cooked 1 day ahead. Keep unpeeled eggs covered in cool water. Cover and chill.