Moyashi Recipe

Prepare dashi (if using)

Put kombu and water in a pot and let sit 30 minutes (optional quick step). Heat over medium until just before boiling, remove kombu. Add bonito flakes, bring to a brief simmer 30 seconds, then remove from heat and strain. You should have about 1–1.5 cups of dashi. If not using kombu/bonito, skip and use stock directly.

In a medium pot, combine the chicken or vegetable stock and the prepared dashi (or additional water if not using dashi). Bring to a gentle simmer over medium heat.

Stir in soy sauce, mirin, sake, sesame oil (for soup), salt, and white pepper. Taste and adjust seasoning: add a little more soy sauce for umami or salt sparingly. Keep the broth at a low simmer while you prepare toppings and noodles.

Peel and finely mince the garlic and grate the ginger. Thinly slice the white parts of the scallions.

In a small skillet over medium heat, warm the neutral oil and sesame oil. Add the garlic, ginger and scallion whites and cook, stirring, until fragrant and just beginning to color, about 1 minute. Add the chile flakes or shichimi and remove from heat. This flavored oil will be used to stir-fry the bean sprouts and to finish the bowl.

If using soft-boiled eggs: bring a small pot of water to a gentle boil, lower eggs in and cook 6–7 minutes for jammy yolks. Transfer to an ice bath 5 minutes, peel and set aside.

Heat a large skillet or wok over medium-high heat. Add the flavored oil you prepared. Add ground pork (if using) and cook, breaking up, until browned and no longer pink, about 4–5 minutes. Season lightly with a pinch of salt and pepper. Remove and keep warm.

In the same pan add a touch more neutral oil if needed. Add shiitake slices and carrot; stir-fry 1–2 minutes until they start to soften.

Add bean sprouts and bok choy or spinach to the pan. Stir-fry quickly, tossing constantly, for 1–2 minutes — you want the moyashi to remain crisp-tender. Season with a small splash (about 1 tsp) soy sauce and a drizzle of the reserved flavored oil. Remove from heat.

Bring a large pot of water to a rolling boil. Cook ramen noodles according to package instructions until just tender (usually 2–4 minutes for fresh, 4–6 for dried). Drain briefly, reserving a little pasta water if desired.

Divide cooked noodles between two bowls. Ladle hot broth over the noodles (about 2.5–3 cups per bowl), leaving room for toppings.

Arrange stir-fried bean sprouts, pork (if used), shiitake and greens on top of the noodles. Halve the soft-boiled eggs and place in bowls.

Drizzle a little of the remaining flavored oil over each bowl, sprinkle with sliced green onions, toasted sesame seeds, and add nori strips and a small splash of chili oil to taste.

Serve immediately, with additional soy sauce or chili oil at the table.