Shoyu Ramen

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i made this a while back, loved it, lost the recipe and just found it again...thank you fate cause this stuff was too die for!
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4 pounds chicken necks and backs

1 3-pound rack of pork baby back ribs, cut into 4 sections

1 large leek, halved lengthwise

2 ounces fresh ginger, thinly sliced (1/2 cup)

4 cloves garlic

4 quarts water

1/4 cup plus 2 tablespoons shoyu or other soy sauce

1 tablespoon vegetable oil

4 1/2-pound boneless pork shoulder butt, trimmed and tied


1 12-by-2-inch piece of kombu, seaweed

Shoyu or other soy sauce, for seasoning and brushing

24 ounces fresh or 16 ounces dried chuka soba, curly noodles boiled until al dente

5 ounces baby spinach, steamed

4 large soft-boiled eggs, peeled and soaked for 1 hour in equal parts soy sauce and mirin sweet rice wine

2 thinly sliced scallions, 2 sheets of quartered nori for garnishing and seasoning dried seaweed rice vinegar and togarashi Japanese chile powder

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