Creating homemade ramen is a satisfying culinary project. While the tare sauce and broth form the soul of the soup, it is the toppings like succulent chashu and perfectly marinated eggs that make this a truly unforgettable meal. Prepare some of the components in advance, and assembling the soup will be a breeze!
Roll the pork shoulder into a cylinder and tie it with kitchen twine. In a pot, combine soy sauce, mirin, sake, sugar, ginger, and scallions. Bring to a boil, then add the pork. Reduce heat and simmer, covered, for 2-3 hours until the meat is tender. Remove the chashu and let it cool.
Meanwhile, soft-boil the eggs (for 6 minutes for a runny yolk). Peel them and place them in the marinade you used for the chashu. Let them marinate for at least 4-6 hours, or overnight.
In a large pot, heat the chicken or vegetable broth. In a small bowl for each serving, place 1 tablespoon of soy sauce (tare). Add a little of the hot broth to the bowl to dilute the sauce.
Cook the ramen noodles according to package instructions. Drain them and divide them among the 4 bowls you prepared in the previous step.
Slice the chashu pork thinly. Arrange the slices, along with the marinated eggs (ajitsuke tamago), chopped scallions, nori seaweed, and sesame seeds, on top of each bowl.
Ladle the hot broth over the noodles and toppings. Serve immediately and enjoy this culinary delight!