Ramen Recipe

Prepare kombu and mushrooms

Wipe the kombu with a damp cloth (do not remove the white powder). Place kombu and dried shiitake mushrooms in a large pot with 2 cups water and let soak for 20–30 minutes to rehydrate and begin extracting flavor.

Simmer base

After soaking, add 6 cups of chicken or pork broth to the pot along with sliced ginger and smashed garlic. Bring to a gentle simmer over medium heat. Do not boil vigorously — a gentle simmer for 20 minutes helps extract umami without clouding the broth.

Add seasonings

Remove the kombu just before the broth reaches a boil to avoid bitterness. Continue simmering 10 more minutes, then remove shiitake slices if you prefer a clear broth. Stir in soy sauce, miso paste (dissolve miso in a ladle of hot broth first), mirin, sesame oil, and salt. Taste and adjust salt or soy for balance.

Keep the broth warm on the lowest heat setting while you prepare noodles and toppings.

Bring a separate pot of water to a rolling boil for the noodles. Add noodles and cook according to package instructions (usually 2–4 minutes for fresh, 4–6 minutes for dried) until just tender (al dente). Do not overcook.

While noodles cook, prepare tare by stirring together 1 tablespoon soy sauce and 1 teaspoon toasted sesame oil in each serving bowl.

When noodles are done, quickly drain and divide between bowls. Ladle hot broth over the tare in each bowl — this will dissolve the tare and season the soup base.

Soft-boiled eggs (ajitsuke tamago)

If making eggs fresh: bring a small pot of water to a simmer, lower in at room temperature eggs and simmer 6–7 minutes for jammy yolks. Transfer eggs to an ice bath for 5 minutes, peel gently, then halve and place on ramen. (Optional quick marinate: submerge peeled eggs in 1/4 cup soy sauce + 1/4 cup water + 1 tbsp mirin for 1–2 hours or overnight.)

Heat toppings

If using bean sprouts, quickly blanch them in the boiling noodle water for 30–45 seconds and drain. Warm menma, corn and sliced chashu/pork in a skillet or in the hot broth for 30–60 seconds so they’re heated through.

Assemble each bowl: place noodles and hot broth (over tare), then arrange sliced chashu, halved eggs, menma, blanched bean sprouts, corn, sliced green onions, and nori. Finish with a sprinkle of toasted sesame seeds and a drizzle of chili oil if desired.

Serve immediately. Provide extra soy or chili oil at the table for adjustments.