Ingredients:

  • 1 tbsp Neutral Oil
  • 1 medium Yellow Onion, roughly chopped
  • 4 cloves Garlic, smashed
  • 1 inch piece Ginger, sliced
  • 8 dried Shiitake Mushrooms
  • 6 cups low sodium Chicken Stock
  • 1 cup Water
  • 1/4 cup Soy Sauce (Shoyu)
  • 2 tbsp Mirin
  • 1 tsp Salt
  • 2 tbsp Soy Sauce (for Tare)
  • 1 tsp Sesame Oil (for Tare)
  • 12 oz fresh or dried Ramen Noodles
  • 4 large Eggs
  • 4 tbsp finely chopped Scallions (separating white and green parts)
  • 4 oz thinly sliced Roasted Chicken Breast or Pork Loin
  • 1 tbsp Sesame Seeds, toasted

Instructions:

  1. Bring a small saucepan of water to a rolling boil. Gently lower eggs into the water and boil for exactly 6.5 minutes for jammy yolks. Immediately transfer eggs to an ice bath to stop cooking. Peel when cool and set aside.
  2. In a large stockpot, heat neutral oil over medium heat. Add onion, smashed garlic, ginger, and the white parts of the scallions. Sauté gently until fragrant (about 5 minutes).
  3. Add dried shiitake mushrooms, chicken stock, and water to the pot. Bring to a simmer, then reduce heat to low, cover partially, and let simmer gently for 1.5 hours.
  4. Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids. Return the strained broth to a gentle simmer. Stir in the 1/4 cup soy sauce, mirin, and salt. Keep hot.
  5. In a very small bowl, mix the Tare ingredients: 2 tbsp soy sauce and 1 tsp sesame oil.
  6. Bring a separate, large pot of unsalted water to a rapid boil. Cook the ramen noodles according to package directions until al dente. Drain immediately.
  7. To Assemble: Place 1 teaspoon of the Tare mixture into the bottom of each warmed serving bowl.
  8. Divide the cooked noodles evenly among the four bowls, placing them over the Tare. Ladle the hot broth carefully over the noodles, stirring gently to mix the Tare into the broth base.
  9. Top each bowl artfully with sliced chicken, half a jammy egg, the reserved green scallion tops, and toasted sesame seeds. Serve immediately.