Enhanced Roasted Pork Ramen

Ingredients

• Pork shoulder (2 pounds)
• Soy sauce (1/4 cup)
• Mirin (2 tablespoons)
• Garlic (4 cloves, minced)
• Ginger (1 tablespoon, grated)
• Chicken broth (8 cups)
• Dried shiitake mushrooms (1 cup)
• Ramen noodles (4 servings)
• Sesame oil (1 tablespoon)
• Green onions (4, sliced)
• Nori sheets (4, cut into strips)
• Eggs (4, for soft boiling)

Instructions

1. Preheat the oven to 325°F (165°C).
2. In a small bowl, whisk together the soy sauce, mirin, minced garlic, and grated ginger to create a marinade.
3. Rub the pork shoulder thoroughly with the marinade, ensuring every inch is coated. Allow it to marinate for at least 30 minutes for maximum flavor.
4. Place the marinated pork shoulder on a baking sheet lined with aluminum foil and roast in the preheated oven for 2-3 hours, or until the meat is fork-tender and easily shreds.
5. Remove the pork from the oven and let it rest for 10 minutes. Shred the meat using two forks, discarding any excess fat.
6. In a large pot, bring the chicken broth to a boil. Add the dried shiitake mushrooms and reduce the heat to a simmer. Cook for about 10-15 minutes until the mushrooms are tender.
7. While the broth is simmering, cook the ramen noodles according to the package instructions. Drain and set aside.
8. In a separate pan, heat the sesame oil over medium heat. Sauté the sliced green onions for 2-3 minutes until they become fragrant and slightly tender.
9. To assemble the ramen bowls, divide the cooked noodles among 4 bowls. Top with generous portions of the shredded pork, sautéed green onions, soft-boiled eggs, and nori strips.
10. Ladle the hot chicken broth with mushrooms over the toppings in each bowl. Serve immediately and enjoy!