12 steps, about 55 minutes start to finish.
Prepare the Broth: Heat the sesame oil in a large pot over medium heat. Add the garlic, ginger, and the white parts of the green onion. Sauté for 2-3 minutes until fragrant.
Add the chicken stock, water, soy sauce, mirin, miso paste, chili garlic sauce (if using), and shiitake mushroom.
Bring to a boil, then reduce heat to low and simmer for 20-30 minutes to let the flavors meld. If using fish sauce, add during the last 5 minutes of simmering.
Remove the shiitake mushroom and ginger slices before serving.
Cook the Noodles: While the broth is simmering, cook the ramen noodles according to package instructions. Drain and set aside.
Prepare Toppings: Soft boil the eggs (6-7 minutes in boiling water, then transfer to an ice bath). Peel and halve.
Prepare additional toppings like spinach, corn, or bok choy by blanching them in hot water for 1-2 minutes.
Assemble the Bowls: Divide the cooked noodles among 4 bowls.
Ladle the hot broth over the noodles.
Top with your choice of protein (pork belly, chicken, or tofu), soft-boiled eggs, spinach or bok choy, corn, green onions, and nori sheets.
Garnish and Serve: Sprinkle sesame seeds and add a drizzle of chili oil or extra soy sauce, if desired.
Serve hot and enjoy the rich, flavorful ramen!
“Cook the noodles in a separate pot, not in the broth. Starchy noodles cooked right in the soup cloud it and soak up the liquid you worked to build, so keep them apart and combine in the bowl.”
