Iekei Ramen

Ingredients

• Pork bones (2 lbs)
• Chicken bones (1 lb)
• Garlic (6 cloves, smashed)
• Ginger (2-inch piece, sliced)
• Soy sauce (1/3 cup)
• Mirin (1/4 cup)
• Salt (to taste)
• Ramen noodles (4 servings)
• Chashu pork (1 cup, sliced)
• Nori (seaweed) (4 sheets, cut into strips)
• Green onions (1/2 cup, chopped)
• Menma (bamboo shoots) (1/2 cup)
• Spinach (2 cups)
• Soft-boiled eggs (4, for topping)

Instructions

1. In a large pot, combine the pork bones, chicken bones, smashed garlic, and sliced ginger. Fill the pot with enough water to cover the bones.
2. Bring the mixture to a boil over high heat, then reduce the heat to low and let simmer for 4-6 hours. This slow cooking process will extract the rich flavors from the bones.
3. During simmering, skim off any impurities that rise to the surface to ensure a clear broth.
4. Once the broth is ready, strain it through a fine-mesh sieve back into the pot. Discard the solids.
5. Add soy sauce, mirin, and salt to the strained broth. Stir well and adjust seasoning to your taste.
6. Cook the ramen noodles according to the package instructions. Once cooked, drain and set aside.
7. In a separate pot, bring water to a boil and blanch the spinach for 1-2 minutes. Drain and set aside.
8. To serve, divide the cooked ramen noodles into bowls and ladle the hot broth over the noodles.
9. Top each bowl with slices of chashu pork, blanched spinach, menma, chopped green onions, strips of nori, and a soft-boiled egg cut in half.
10. Serve hot and enjoy the comforting flavors of Iekei Ramen!