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Ingredients

• 4 pounds  chicken necks and backs
• 1 3-pound  rack of pork baby back ribs, cut into 4 sections
• 1   large leek, halved lengthwise
• 2 ounces  fresh ginger, thinly sliced (1/2 cup)
• 4 cloves  garlic
• 4 quarts  water
• 1/4 cup  plus 2 tablespoons shoyu or other soy sauce
• 1 tablespoon  vegetable oil
• 1 3 1/2-pound  boneless pork shoulder butt, trimmed and tied
•   Salt
• 1   12-by-2-inch piece of kombu (seaweed)

Description

After Visiting New York City's Top Ramen Spots (including Ippudo NY, Sapporo And Momofuku Noodle Bar), Grace Parisi Created Her Dream Ramen With A Pork-and-chicken-based Broth That Gets Extra Depth Of Flavor From Kombu (seaweed) And Shoyu (Japanese So

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