Back to 4 servings Broth 4 cups low-sodium chicken broth, or homemade chicken broth 2 cups water 0.25 ounce dried kombu, about 7 g 0.25 ounce dried bonito flakes, katsuobushi, about 7 g 2 cloves garlic, lightly smashed 1 inch piece fresh ginger, sliced 2 scallion scallions, green tops, or 1 Japanese leek green top Shoyu tare 6 tablespoons soy sauce, Japanese-style koikuchi shoyu preferred, plus more to taste 1 tablespoon mirin 1 tablespoon sake, or dry sherry 0.5 teaspoon sugar 1 tablespoon unseasoned rice vinegar Aroma oil 1 tablespoon sesame oil, toasted, for the aroma oil 1 clove garlic, minced 1 inch piece ginger, peeled and minced Toppings 4 eggs large eggs, soft-boiled, halved 8 ounces pork chashu, or sliced chicken chashu, 4 to 8 slices 12 pieces menma, seasoned bamboo shoots 4 sheets nori, roasted seaweed 4 slices narutomaki, fish cake, optional 4 scallions scallions, thinly sliced Noodles 1.33 pounds fresh ramen noodles, medium, slightly curly; dried also works
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1 Step 1: Combine the water, kombu, garlic, ginger and scallion greens in a medium pot and bring to just below a simmer over medium heat. Remove the kombu just before it boils, then add the bonito flakes, take off the heat and steep 5 minutes.2 Step 2: Strain the dashi through a fine-mesh sieve lined with paper towel into a clean pot. Add the chicken broth and shiitake, bring to a gentle simmer over medium-low heat, and simmer 20 minutes, skimming any foam.3 Step 3: Whisk together the soy sauce, mirin, sake, sugar and rice vinegar in a small saucepan. Simmer over low heat 1 to 2 minutes until the sugar dissolves and the alcohol smell fades, then set aside.4 Step 4: Heat the sesame oil in a small pan over medium-low heat, add the minced garlic and ginger, and cook gently about 2 minutes until fragrant but not browned. Set aside.5 Step 5: Boil the eggs in water for 6 to 7 minutes, then transfer to ice water, peel and halve them.6 Step 6: Strain the broth, discarding the aromatics and kombu, and keep the shiitake aside to slice. Keep the broth hot over low heat.7 Step 7: Warm the serving bowls with hot water, then dry them. Stir the shoyu tare into the hot broth, adding more soy sauce to taste, then divide the broth among the bowls with the aroma oil.8 Step 8: Bring a large pot of water to a rolling boil. Cook the fresh noodles 1 to 2 minutes, or follow the package for dried, until just tender, then drain well and divide among the bowls.9 Step 9: Arrange the chashu, halved egg, menma, narutomaki and sliced shiitake over the noodles, tuck a nori sheet against the edge of each bowl, scatter scallions over the top, and serve immediately.getsaucepan.com/r/c4d3ce05-a59d-5b9b-a1d8-d8ec68549a48
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