On which, the Shoyu? I could type it out but its a pretty involved and lengthy process, You make the stock with beef ribs, chicken wings and bacon and a few other ingredients over 24 hours, then make the seasoning paste with miso and a laundry list of japanese ingredients, then you braise a pork loin in the broth for a day, then strain and de-fat the broth, add paste, cook the fresh ramen noodles in it, add the chutes, inoki mushrooms, cut in the pork slices, add the egg, scallions, ginger, and then bathe in the awesomeness of a three day meal.
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