Shoyu Ramen

Ingredients

• 5 ounces baby spinach steamed
• 4 pounds chicken necks and backs 
• 0.5 cup ginger fresh thinly sliced
• 4  garlic 
• 4  soft-boiled eggs sweet peeled for 1 hour in equal parts soy sauce and mirin rice wine
• 1 inch by piece of kombu 
• 1  leek halved lengthwise
• 3 pound pork baby back ribs rack of cut into 4 sections
• 2 pound pork shoulder butt boneless trimmed
• 8 servings salt 
• 2 sheets scallions dried thinly sliced quartered for garnishing and seasoning seaweed rice vinegar and togarashi japanese chile powder
• 0.3 cup shoyu 
• 8 servings shoyu for seasoning and brushing
• 1 tablespoon vegetable oil 
• 4  water 

Equipment

• bowl
• frying pan
• baking sheet
• ladle
• pot
• broiler

Directions

1. Make the Broth: In a large stockpot, combine the chicken, ribs, leek, ginger, garlic, water and shoyu. Bring to a boil.
2. Meanwhile, in a skillet, heat the oil. Season the pork butt with salt and brown it well on all sides over high heat, 12 minutes; transfer to the stockpot. Simmer the broth over moderately low heat for 2 hours, until the pork butt and ribs are just tender; skim any scum that rises to the surface.
3. Transfer the pork butt and ribs to a platter and refrigerate. Strain the broth and discard the remaining solids.
4. Return the broth to the pot.
5. Add the kombu and simmer over moderately low heat for 1 hour and 30 minutes.
6. Let cool, then chill and refrigerate the broth overnight.
7. The Next Day, Prepare the Ramen: Preheat the broiler. Skim the fat off of the broth and discard the kombu. Bring the broth to a simmer. Season with shoyu and keep hot.
8. Untie the pork butt and slice it across the grain 1/3 inch thick.
9. Cut the ribs between the bones. Arrange the pork slices and ribs on a large baking sheet and brush with shoyu. Broil 8 inches from the heat for 3 minutes, turning once, until the meat is crisp; keep warm.
10. Divide the cooked noodles among 8 bowls and ladle 1 1/2 cups of broth into each one.
11. Add the spinach in piles.
12. Drain the eggs, cut each one in half lengthwise and set a half in each bowl. Arrange 2 slices of pork butt and 1 rib in each bowl and garnish with the scallions and nori.
13. Serve the ramen immediately, passing the rice vinegar and togarashi at the table.