Tsukemen Ramen

• 1 cup plus 1 tablespoon Shoyu Base (page 11)
• 4 cups Ramen Chicken Stock (page 10)
• 2 tablespoons sugar
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 4 (7-ounce) pieces frozen ramen noodles
• 2 tablespoons dried wakame
• 2 cups hot water
• 8 pieces Braised Pork Belly (page 138)
• 1/2 cup sliced scallions, both white and green parts
• 8 slices naruto (fish cake)
• 1/2 cup menma (marinated bamboo shoots)

1. To make the broth, combine all the ingredients in a pot and place over high heat.
2. Bring the liquid to a boil, then reduce the heat to low and cover to keep warm.
3. To make the ramen, place a large pot of water over high heat and bring to a boil.
4. Add the noodles and cook, following package instructions.
5. Rinse the noodles well under cold running water until they are chilled.
6. Drain and divide among 4 plates.
7. In a small bowl, cover the wakame with the hot water and let sit for 10 minutes.
8. Drain well.
9. To serve, arrange small piles of the wakame, pork belly, scallions, naruto, and bamboo shoots in a circle on top of the noodles.
10. Divide the hot broth among 4 small bowls and serve on the side.
11. Dip the noodles and garnishes into the broth to eat.

shoyu, ramen chicken, sugar, rice vinegar, sesame oil, ramen noodles, dried wakame, water, scallions

Taken from www.epicurious.com/recipes/food/views/tsukemen-ramen-380516 (may not work)