• prep: 1 hr
• cook: 72 hr
• total: 73 hr

servings:

Lush pork, toothsome noodles, and a heady broth you can't stop slurping—it's no wonder ramen joints are drawing droves of diners, off-duty chefs, and seemingly everyone on your Instagram feed. Bringing shoyu ramen home takes a trip to an Asian market, three days of work, and your largest pot, but this low-stress (really!) labor of love might be the best soup you'll ever make.

• 2 pieces dried kombu
• 1/2 cup reduced-sodium soy sauce
• 2 tablespoons dry sake
• 1 tablespoon mirin
• 1 1/2 pounds boneless pork shoulder
• Kosher salt, freshly ground pepper
• 2 tablespoons vegetable oil
• 2 pounds chicken necks, backs, and/or wings
• 1 pound pork spareribs
• 2 bunches scallions, chopped
• 2 carrots, peeled, cut into pieces
• 1 head of garlic, halved horizontally
• 1 1" piece ginger, peeled, sliced
• 1/4 cup bonito flakes
• 3 large eggs
• 6 5-ounce packages fresh thin and wavy ramen noodles (or six 3-ounce packages dried)
• 1/2 cup menma (fermented bamboo shoots)
• 6 scallions, thinly sliced
• 3 toasted nori sheets, torn in half
• Chili oil, toasted sesame oil, and shichimi togarashi (for serving)

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