origin: Traditional (National&Religious)
Generally there are three basic types of Ramen soups, the Shyoyu (soy sauce), Miso, and Shio (salt). Usually pork, chicken or seafood broth is used for the base of the soup, and it is seasoned with soy sauce, miso, or salt.
A day before you are cooking the soup just rub salt on pork, put into plastic bag and let it sit overnight in the fridge. Next day in a pot put water, ginger root, garlic, onion (don't chop) and salted pork, and boil at high heat. Skim fat and other floating spume. Then cover, reduce to low heat, and simmer for 1 1/2 to 2 hours. Let the broth and pork cool completely in pot. Strain and save pork than slice the pork and set aside for a topping. Boil the drained clear broth and add soy sauce, sake, salt and sesame oil. Let it simmer at very low heat until noodles are ready (only few minutes).
There are another main components in Ramen the noodles. The texture is very important because the noodles are in hot soup while eating and might absorb too much soup and become too soft. If you can find dried Chuka-men from Japan use that but dried thin spaghetti is also a good substitute for Chuka-men. The key is to boil the noodles in water with baking soda because that gives noodles a distinct Ramen noodle flavor. In boiling water in a pot add baking soda (be careful, it may boil over), then add the fresh or dried pasta. Cook the pasta al-dente, and strain. Immediately divide noodles into bowls and add soup onto noodles.
Before cooking the noodles prepare the rest of the toppings (soft boiled eggs, cut green onions). Once the noodles are cooked, you will need to add the soup and toppings right away or the noodles will get soft. Top with boiled eggs, bean sprouts, green onions and sliced pork.