Hot Ramen Recipe

In a 4- to 6-quart pot, combine chicken broth, reconstituted dashi (or prepared dashi), and 1 cup water. Place over medium-high heat and bring to a gentle simmer.

Add sliced ginger and smashed garlic to the pot. Stir in soy sauce, mirin, sake (if using), and 1 teaspoon sesame oil. Reduce heat to maintain a low simmer and cook gently for 15–20 minutes to allow flavors to meld.

After simmering, remove ginger slices and garlic with a slotted spoon. Taste broth and season with kosher salt and white pepper. If using miso, whisk miso in a small bowl with 2–3 tablespoons hot broth until smooth, then stir into the pot. Keep broth hot on the lowest flame while you prepare the rest.

Soft-Boiled Eggs (if not prepped)

Bring a small pot of water to a gentle boil. Lower eggs into the water and cook for 7 minutes for jammy yolks. Transfer immediately to an ice bath for 5 minutes. Peel and slice in half. (If you have pre-made ajitsuke tamago, skip.)

Pork (quick sear or warmed chashu-style)

If using thin sliced pork belly or shoulder, warm a skillet over medium-high heat and sear slices 1–2 minutes per side until browned and just cooked through. For pre-made chashu, reheat gently in simmering broth for 2–3 minutes.

Noodles

Bring a separate large pot of water to a rolling boil. Add ramen noodles and cook according to package instructions (usually 2–4 minutes for fresh, 4–5 for dried) until just tender. Do not overcook. Drain well and briefly rinse under hot water for 5–10 seconds if noodles are very sticky; drain again.

In a small sauté pan, add a teaspoon of neutral oil and sauté sliced shiitake mushrooms over medium heat for 3–4 minutes until softened and lightly browned. Remove and set aside.

Blanch baby bok choy or spinach in the same boiling water used for noodles for 20–30 seconds until bright green and tender. Remove and drain.

Warm corn kernels by sautéing 1 minute in the pan or briefly in the simmering broth.

Divide cooked noodles evenly between two large ramen bowls (approximately 6 oz noodles per serving).

Ladle hot broth over the noodles, filling each bowl to just below the rim (about 3 cups broth per bowl). Make sure the broth is hot so toppings heat through.

Arrange protein and toppings: place seared pork slices (about 4 oz per bowl) to one side, add halved soft-boiled egg, blanched greens, sautéed mushrooms, and a spoonful of corn. Add nori strip(s) to the side of the bowl.

Garnish with sliced scallion greens and whites, a sprinkle of toasted sesame seeds, a drizzle of toasted sesame oil, and chili oil or chili crisp if desired. Finish with a small splash (about 1 tsp) rice vinegar to brighten flavors, then serve immediately.

Taste and adjust: if the bowl needs more umami/salt, add a small splash of soy sauce or a pinch of salt to the broth in the bowl. Serve hot.