Crush the garlic cloves and slice 1-inch piece of ginger into 3–4 slices. Tie the white parts of the green onions into a knot or bundle them to make them easy to remove later.

Build the broth

In a large pot over medium heat, add sesame oil and warm 30 seconds. Add crushed garlic and sliced ginger; sweat 1–2 minutes until fragrant but not browned.

Add liquids and seasonings

Pour in 6 cups of chicken stock and 1 cup of prepared dashi. Add 1.5 tbs soy sauce, 0.5 tbs dark soy sauce, 1 tbs oyster sauce, 1 tbs mirin, and 0.5 tsp sugar. Stir to combine.

Simmer

Bring broth to a gentle simmer. Add the knotted/ bundled green onion whites. Simmer uncovered for 12–15 minutes to allow flavors to meld. Skim any foam or impurities from the surface.

Finish and season

Remove ginger slices and the green onion bundle with tongs. Taste the broth and season with 0.5 tsp sea salt and 0.25 tsp black pepper, adjusting to preference. Keep broth hot on lowest simmer while preparing noodles and toppings.

Noodles & Toppings

Prepare soft-boiled eggs (if not prepped)

Bring a small pot of water to a gentle boil. Gently lower 2 eggs and cook 6–7 minutes for jammy yolks. Transfer to an ice bath for 5 minutes, then peel and halve. (Optional: marinate in equal parts soy sauce and mirin for 30 minutes for ajitsuke flavor.)

Blanch bean sprouts

Bring a small pot of water to a boil. Blanch 1 cup bean sprouts for 20–30 seconds until just tender-crisp. Drain and set aside.

Cook noodles

Bring a separate large pot of water to a rolling boil. Add 12 oz fresh ramen/saimin noodles and cook according to package directions (usually 60–90 seconds for fresh). Stir gently to separate. Do not overcook. Drain quickly and rinse briefly under warm running water to remove surface starch, then return to colander to drain thoroughly.

Assemble bowls

Divide cooked noodles among 4 bowls (about 3 oz noodles per serving). Ladle 1.5 cups (approx. 360 ml) of hot broth over the noodles per bowl, pouring gently to warm the noodles.

Top and finish

Arrange 1.5 oz char siu slices, 1 slice kamaboko, half a soft-boiled egg, about 1/4 cup blanched bean sprouts, and a few strips of nori on each bowl. Sprinkle 1/2 tbsp sliced green onion greens, 1/2 tsp fried shallots, and a pinch of toasted sesame seeds. Add chili oil or Sriracha to taste if desired.