Shoyu Ramen (醤油ラーメン) – Beef Ramen with Soy Broth

Prepare the broth:

1. Wash the beef bones thoroughly and put them in a large pot. Cover with 1.5 liters of water and bring to a boil. Skim off the foam that rises to the surface to get a clear broth.
2. Dry-roast the onions, garlic and ginger in a pan over medium heat until lightly charred. This gives the broth a deep flavor.
3. Add the roasted ingredients to the bones along with the soy sauce, mirin, sake, sugar and salt. Reduce to low heat and simmer for at least 2 hours, stirring occasionally.
4. Strain the broth through a fine sieve into a clean pot. Taste and adjust the seasoning if needed.

Prepare the beef:

1. Season the beef slices with salt and pepper. Sear them briefly on both sides in a pan over high heat with a little oil, just until cooked through. Set aside.

Assemble the ramen:

1. Put the eggs in boiling water and cook for 7 minutes. Cool them right away in ice water, peel and halve them.
2. Bring water to a boil in a large pot and cook the ramen noodles according to the package instructions. Take care not to overcook them. They should be soft on the outside and still slightly firm inside.
3. Drain the noodles and divide them right away among four large bowls.
4. Pour the hot broth over the noodles so they are almost covered.
5. Arrange the beef slices, halved eggs, nori sheets and scallions on the noodles. Garnish with more toppings such as bamboo shoots, menma or pickled ginger, if using.