Ramen Recipe

In a large pot, combine chicken stock, dashi (or prepared kombu/bonito stock), and water. Place over medium-high heat.

Add sliced ginger, smashed garlic, and chopped scallion whites to the pot. Bring to a gentle simmer (do not vigorously boil) and reduce heat to maintain a gentle simmer.

Simmer uncovered for 20–30 minutes to allow aromatics to infuse the broth, skimming any foam or impurities from the surface.

After simmering, strain the broth through a fine-mesh sieve into a clean pot, discarding solids, and return the clear broth to the stove over low heat.

Stir in soy sauce, mirin, sake (if using), salt, white pepper, and sesame oil. Taste and adjust seasoning — the broth should be savory and slightly salty but not overpowering (adjust soy or salt to taste). Keep warm on very low heat while you prepare other components.

In a small bowl, whisk together the concentrated soy tare (or extra dark soy) and miso paste (if using) until smooth. Add chili oil if you want heat.

Place about 1 tablespoon of tare into each serving bowl (adjust to taste). The tare will be combined with hot broth when serving to give the soup its base flavor.

Bring a small pot of water to a rolling boil. Carefully lower eggs into the water using a spoon and cook for 6–7 minutes for jammy yolks.

Immediately transfer eggs to an ice bath for at least 5 minutes to stop cooking. Peel gently and set aside. (If desired, marinate peeled eggs in a mixture of 1/4 cup soy, 1/4 cup water, 1 tbs mirin for 2–8 hours for ajitsuke tamago.)

Bring a separate large pot of water to a rolling boil for the noodles. Cook ramen noodles according to package instructions (usually 2–4 minutes for fresh, 4–6 minutes for dried) until al dente.

In the last 30–45 seconds of noodle cooking, blanch spinach or bok choy and bean sprouts in the noodle pot to wilt/heat them. Remove vegetables and keep warm.

If using pre-cooked chashu or sliced pork belly, briefly warm the slices in a hot skillet (30–60 seconds per side) or dip in the hot broth to heat through. If cooking raw pork slices, sear in a hot pan with a little oil until cooked through (2–3 minutes total, depending on thickness).

Drain noodles well in a colander and give a quick rinse only if using dried noodles that tend to stick (avoid rinsing if you want starch to help broth cling).

Place the tablespoon of tare already in each bowl and add any optional chili paste to taste.

Ladle about 2 to 3 cups of hot broth into each bowl on top of the tare and stir gently to dissolve and distribute the seasoning base.

Divide the cooked noodles between the bowls on top of the seasoned broth.

Arrange warmed pork slices, halved soft-boiled eggs, blanched greens, bean sprouts, and menma or corn on top of the noodles.

Garnish with sliced green scallions, torn nori sheets, toasted sesame seeds, and cilantro if using. Add lime wedge on the side and extra chili oil or Sriracha for heat, to taste.

Serve immediately while hot. Encourage diners to mix toppings into the broth before eating so flavors meld.