Ramen Recipe

Prepare aromatics

Lightly smash 3 garlic cloves and slice 1 inch of fresh ginger. Add to a large pot with 1 tsp sesame oil and briefly sauté over medium heat for 1 minute until fragrant.

Pour in 6 cups chicken broth and 2 cups water. Bring to a gentle simmer over medium-high heat.

Stir in 1 tbs bonito flakes (or 1 tbs dashi powder), 3 tbs soy sauce, 1 tbs mirin, 1 tbs sake (if using), 1 tsp salt and 1 tsp black pepper. Reduce heat to low and simmer gently, uncovered, for 20 minutes to meld flavors.

If using miso: scoop 2 tbs miso into a small bowl, ladle 1/2 cup hot broth into the bowl and whisk until smooth, then stir the miso mixture back into the pot. Simmer 2–3 minutes more. Taste and adjust seasoning with additional soy sauce or salt as needed.

Strain the broth through a fine-mesh sieve into a clean pot or bowl to remove garlic, ginger, and bonito solids, returning the clear broth to the pot and keeping it hot on low while you finish other components.

In a small saucepan or heatproof bowl combine 2 tbs soy sauce, 1 tbs mirin, 1 tsp sesame oil and 1 tsp chili oil (if using). Warm gently for 1–2 minutes to meld flavors, then remove from heat. Divide tare between serving bowls (about 1–2 tbs per bowl) before adding broth.

Marinate protein: combine 1 tbs soy sauce, 1 tsp mirin and 1 tsp sugar in a bowl. Add 8 oz thinly sliced chicken thigh or pork belly and let sit 10 minutes while other items cook.

Cook protein: heat 1 tsp vegetable oil in a skillet over medium-high heat. Add the marinated meat in a single layer and sear until browned and cooked through, about 2–4 minutes per side depending on thickness. Remove from pan and set aside; keep warm.

Cook noodles: bring a separate pot of water to a rolling boil. Add 4 oz ramen noodles and cook according to package instructions (usually 2–4 minutes for fresh, 4–6 minutes for dried) until just tender. Stir occasionally to prevent sticking. Drain and rinse very briefly under hot water to remove excess starch, then divide into serving bowls on top of tare.

Soft-boiled eggs: if not prepped, bring water to a boil, gently lower eggs and cook exactly 6 minutes for jammy yolks (adjust ±30 seconds to preference). Remove to an ice bath for 5 minutes, peel and halve. Optionally marinate peeled eggs in a mixture of 2 tbs soy sauce and 2 tbs water for 30 minutes for extra flavor.

Divide toppings: place seared meat over the noodles, add halved eggs, 1–2 tbs bamboo shoots, 1–2 tbs corn, and a small handful (about 1 cup) of bean sprouts if using. Scatter sliced green onions and sprinkle 1 tsp sesame seeds over each bowl. Add a sheet of nori to the side.

Finish: ladle the hot strained broth into each bowl over the noodles and toppings, approximately 2 cups per bowl (adjust to taste). Add extra chili oil or togarashi if desired. Serve immediately while hot.