Shoyu Ramen

Blanch the bones

Cover the chicken bones with cold water in a pot, bring to a boil, then drain and rinse the bones and the pot to remove the scum.

Build the broth

Return the bones to the pot with fresh water, the onion, garlic, and ginger, and bring to a gentle boil.

Simmer the broth

Lower the heat and simmer uncovered, skimming occasionally, until the broth turns rich and pale gold.

Season the broth

Strain out the solids, then stir in the soy sauce, mirin, and sake.

Soft-boil the eggs

Lower the eggs into simmering water, cook, then transfer them to ice water and peel.

Cook the noodles

Boil the fresh ramen noodles until just tender, then drain well.

Assemble the bowls

Ladle the hot broth into bowls, twirl in the noodles, and top with chashu, egg halves, nori, scallion, and bamboo shoots.