Ramen

In a large pot, heat 1 tsp sesame oil over medium heat. Add sliced ginger, smashed garlic, and scallion whites. Sauté for 1–2 minutes until fragrant but not browned.

Prepare aromatics

Add 6 cups chicken stock and 1 cup dashi stock (or water with a piece of kombu). Bring to a gentle simmer. Add 1/2 cup bonito flakes or dried shiitake if using. Simmer gently for 15–20 minutes to infuse flavors.

Build the broth

Remove from heat. Strain out solids through a fine mesh sieve into a clean pot. Return the strained broth to low heat, add 3 tbsp soy sauce, 1 tbsp mirin, 2 tbsp miso (if using). Whisk until miso dissolves. Taste and adjust with 1/2 tsp salt and 1/4 tsp white pepper. Keep warm on very low heat.

Strain and season

Combine 2 tbsp soy sauce, 1 tbsp mirin, 1 tbsp sake (optional), and 1 tsp brown sugar in a small saucepan. Warm over low heat, stirring until sugar dissolves, then remove from heat. Place about 1–2 tbsp tare in each serving bowl (adjust to taste). Tare concentrates seasoning, so start light.

Bring a small pot of water to a rolling boil. Carefully add eggs and boil for 6 minutes for jammy yolks. Immediately transfer eggs to an ice bath for 5 minutes. Peel and halve. If you want marinated eggs, combine 1/4 cup soy sauce, 1/4 cup water, 2 tbsp mirin and soak peeled eggs (halved) for at least 2 hours or overnight.

Soft-boiled eggs (ajitsuke tamago)

Bring a separate large pot of water to a rolling boil. Add ramen noodles and cook according to package directions (typically 2–4 minutes for fresh, 4–6 for dried). Drain and briefly rinse under hot water only if noodles are sticking; otherwise drain well.

Cook noodles

If using pre-cooked chashu pork or rotisserie chicken, warm slices briefly in the hot broth or in a skillet for 1–2 minutes until heated through.

Warm protein

Ladle the warm strained broth into the bowls already containing the tare (about 2½–3 cups broth per bowl, depending on taste). Stir gently to combine tare and broth.

Place cooked noodles into each bowl (use tongs or chopsticks to create a neat nest). Arrange 3–4 oz sliced chashu or chicken on top, add halved soft-boiled egg, bamboo shoots, corn if using, torn nori, and a sprinkle of scallion greens.

Finish with a pinch of sesame seeds and a drizzle (about 1 tsp) of chili oil per bowl. Add optional spoonful of toasted sesame paste or extra miso if you like a richer mouthfeel. Garnish with fresh cilantro or mitsuba if desired.

Serve immediately while hot. Provide extra soy sauce, chili oil, and sesame seeds at the table for adjustments.

chicken stock (low-sodium)

dashi stock or water + kombu

bonito flakes (katsuobushi) or dried shiitake (optional)

ginger (fresh), sliced

garlic, smashed

scallion whites