Shoyu Ramen with Soft-Boiled Egg and Charred Scallion

Ingredients

• 400 g fresh ramen noodles
• 6 cup chicken stock
• 20 g dried shiitake mushrooms
• 0,5 cup soy sauce
• 3 tbsp mirin
• 2 tsp rice vinegar
• 1 unit yellow onion, sliced
• 4 clove garlic, smashed
• 1 tbsp fresh ginger, grated
• 2 tsp toasted sesame oil
• 4 unit large eggs
• 6 unit scallions
• 4 unit nori sheets

Instructions

1. 1

   Soak dried shiitake mushrooms in 5 cups just-boiled water for 20 minutes; reserve the soaking liquid and slice the caps.

2. 2

   Lower 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.

3. 3

   In a pot, sweat sliced onion and smashed garlic in sesame oil over medium heat 4 minutes until translucent and fragrant, not browned.

4. 4

   Add grated ginger, sliced shiitakes, chicken stock and the strained mushroom liquid; simmer uncovered for 20 minutes to concentrate the umami.

5. 5

   Season 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.

6. 6

   Meanwhile, char whole scallions directly over a gas flame or under the broiler until blistered and smoky, about 90 seconds per side.

7. 7

   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.

8. 8

   Ladle the steaming broth over the noodles, then arrange halved marinated eggs, charred scallions, shiitakes and a sheet of nori on top.

9. 9

   Finish with a drizzle of toasted sesame oil and a scattering of white pepper before serving immediately.