Cut tofu into 1cm thick slices and cut each slice to create a more square shape. Lay the pieces flat on a layer of paper towels, then lay another layer of paper towels on top. Allow the paper towels to absorb the excess liquid for about 30 minutes. Meanwhile, prepare the sauce.

In a small saucepan, combine the water, soy sauce, sugar, and garlic slices. heat over medium low heat and let it come to a simmer until reduced. The sauce should be slightly thick, but keep in mind it will thicken more once cool. This should take about 10 minutes.

After the tofu has drained a bit, lightly coat in potato starch and shallow fry in oil until crispy. Place the cooked tofu on a rack or paper towel to drain excess oil.

Right before adding to the ramen, dip the fried tofu in the sauce from step 2 and use a torch to char the surface. This helps the tofu have the smoky taste of chashu, so I highly recommend it. If you don’t have a torch, you can use the flame of a gas stove, but be very careful! Once charred to your liking, they’re ready to add to the ramen.

Prepare a pot of water to boil your noodles. While that pot of water comes to a boil, prepare the broth.

Add the 400ml of water and konbu dashi to a saucepan and let come to a boil. add the soy sauce, mirin, and sesame oil to your bowl to create the base. Once the broth is boiling, remove from heat and pour into the bowl.

Cook your noodles according to your package. If you use frozen noodles, this should only take a minute. Once cooked, drain the noodles completely and add to the bowl. You can use chopsticks to arrange the noodles so they aren’t too tangled up.

Top with your desired toppings and the shoyu ramen is done! 完成です！