Instructions
9 steps · tick them off as you cookSoak dried shiitake mushrooms in 5 cups just-boiled water for 20 minutes; reserve the soaking liquid and slice the caps.
20 minutesLower eggs into gently boiling water for exactly 6 minutes 30 seconds, then shock in ice water, peel and marinate in 2 tbsp soy sauce and 2 tbsp mirin.
6 minutesIn a pot, sweat sliced onion and smashed garlic in sesame oil over medium heat 4 minutes until translucent and fragrant, not browned.
4 minutesAdd grated ginger, sliced shiitakes, chicken stock and the strained mushroom liquid; simmer uncovered for 20 minutes to concentrate the umami.
20 minutesSeason the broth with soy sauce, a splash of rice vinegar and a pinch of sugar; taste and adjust: it should be savoury with a whisper of sweetness.
Meanwhile, char whole scallions directly over a gas flame or under the broiler until blistered and smoky, about 90 seconds per side.
Cook ramen noodles in a separate pot of boiling water according to package directions, usually 3-4 minutes, until al dente; drain and divide into warm bowls.
3-4 minutesLadle the steaming broth over the noodles, then arrange halved marinated eggs, charred scallions, shiitakes and a sheet of nori on top.
Finish with a drizzle of toasted sesame oil and a scattering of white pepper before serving immediately.
Chef's tip
Never cook noodles in the broth: starch will cloud it. Boil them separately and drain well so each strand carries the clear, glossy soup on its own.
Suggested pairing
Pair with crispy pan-fried gyoza and an ice-cold Japanese-style lager.
About this recipe
A soul-warming bowl of springy noodles in a deep, mushroom-rich soy broth, crowned with a jammy egg and smoky torched scallions.
JapaneseIntermediatecomfortingumamiwinterhigh-protein
