Check out UC Davis Dining Services' Executive Chef Kue Her cook-up a simple Chicken Shoyu Ramen recipe you can make at home! Recipe: Simple Shoyu Ramen with Chashu (Japanese Braised Pork Belly) Servings: 6-8 portions Per 1 Serving Ingredients: 3-4 Ounces Ramen Noodles (cooked and served hot) 2 Cup Chicken Dashi Broth (made 12-24 hours in advance) 2 Ounces Tare Broth (made 12-24 hours in advance) 2 Each Shiitake Mushrooms, (Sliced) 2 Ounces Chashu Pork (Thinly sliced 2-3 pieces) 1 Each Nitamago (Cut in half and served hot) 1 Each Scallion (Thinly shredded) 1 Tbs. La-yu Chili Oil (Optional) ½ Sheet Nori (optional), Toasted, shredded and 2x2 squares Method for Serving: In a medium-size pot, bring 1-2 gallons of water to a rolling boil. Add a pinch of salt to boiling water (optional). Cook ramen noodles for 2 minutes, drain well and remove from water. Place hot noodles in a bowl. In a small saucepot over medium heat, bring dashi broth and reserved shi...