Easy, Flavorful Okinawa Soba

Name: Easy, Flavorful Okinawa Soba
Yield: Serves 3–4 servings
Ingredients: 1 lb (450 g) soba noodles (Okinawa-style if available); as needed Pickled red ginger (beni shoga),; as needed Chopped green onions,; 2 –3 eggs; 1 lb (500 g) pork shoulder or pork belly block; Green part of 1 scallion; 3 cloves garlic; 1 piece ginger; 1 cup (200 ml) sugar; 1 cup (200 ml) soy sauce; 1 cup (200 ml) mirin; 1 cup (200 ml) sake; 2 cups (400 ml) water; 7 cups (1500 ml) pork cooking liquid; 1 handful bonito flakes (katsuobushi); 1 tablespoon Chinese chicken bouillon (such as Weipa); 1 tablespoon salt

上海ばにぃ @cook_40272026

It's great that you can make the char siu pork at the same time! Honestly, I crave Okinawa soba just so I can make the char siu, too. The broth is rich and delicious.
Recipe background:
I first had Okinawa soba at a friend’s house—she’s from Okinawa—and it was so good that I kept making it until I found a simple method that works for me.

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Ingredients

Serves 3–4 servings

1 lb (450 g)soba noodles (Okinawa-style if available)
as neededPickled red ginger (beni shoga),
as neededChopped green onions,
2–3 eggs
Char siu pork
1 lb (500 g)pork shoulder or pork belly block
Green part of 1 scallion
3 clovesgarlic
1 pieceginger
1 cup (200 ml)sugar
1 cup (200 ml)soy sauce
1 cup (200 ml)mirin
1 cup (200 ml)sake
2 cups (400 ml)water
Soup
7 cups (1500 ml)pork cooking liquid
1 handfulbonito flakes (katsuobushi)
1 tablespoonChinese chicken bouillon (such as Weipa)
1 tablespoonsalt

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Steps

1

[Prep]
Tie the pork with kitchen twine to keep it from falling apart while cooking. (Pork shoulder is used here.)
2

[Prep]
Lightly crush the garlic cloves with a knife, and thinly slice the ginger.
3

[Prep]
Boil the eggs for the marinated eggs, then peel them.
4

Sear the tied pork in a skillet until lightly browned on all sides.
5

Place the browned pork, scallion, garlic, and ginger in a pot filled with water. Simmer over low heat for about 1–2 hours.
6

Remove only the pork from the pot, then add the bonito flakes to the broth. Simmer for about 3 minutes.
7

Once the bonito flavor has infused the broth, strain the soup through a fine mesh strainer. Season with chicken bouillon and salt to finish the soup.
8

Place the cooked pork and boiled eggs in a pot with all the ingredients marked with ★ (sugar, soy sauce, mirin, sake, water). Cover with a drop lid or parchment and simmer over low heat for about 1 hour.
9

Cook the noodles and place them in bowls. Pour the finished soup over the noodles, then top with sliced char siu, marinated eggs, pickled red ginger, and green onions.