Ingredients:

  • 2 lbs chicken carcasses
  • 1 lb pork neck bones
  • 1 large white onion, halved
  • 2 inches fresh ginger, smashed
  • 1 head garlic, sliced horizontally
  • 4 quarts filtered water
  • 0.5 cup low-sodium soy sauce
  • 2 tbsp mirin
  • 1 piece kombu
  • 2 dried shiitake mushrooms
  • 250g all-purpose flour
  • 120ml warm water
  • 1 tsp baked baking soda
  • 1 lb pork shoulder
  • 4 large eggs
  • 2 cups baby spinach
  • 4 scallions, thinly sliced
  • 1 sheet nori

Instructions:

  1. Place chicken carcasses, pork neck bones, onion, ginger, and garlic in a large stockpot. Cover with 4 quarts of filtered water.
  2. Bring to a gentle rolling boil, then reduce to a simmer. Cook for 4 hours, skimming impurities occasionally to maintain a clear but emulsified broth.
  3. Prepare the Shoyu Tare by combining low-sodium soy sauce, mirin, kombu, and dried shiitake mushrooms in a small saucepan. Simmer for 15 minutes and let steep.
  4. Make the noodles: Dissolve baked baking soda in warm water. Mix into the flour until a crumbly dough forms. Knead into a ball, rest for 60 minutes, then roll and cut into thin strands using a pasta machine.
  5. Braise the pork shoulder until tender and soft-boil the eggs for 6.5 minutes. Marinate eggs in a portion of the tare.
  6. Assemble the bowls: Place 2-3 tablespoons of tare in the bottom of each bowl. Pour in hot broth and whisk to combine. Add cooked noodles, then top with sliced pork, marinated egg, steamed spinach, scallions, and nori.