Japanese Ramen with Rich Chicken Broth

👨‍🍳 Method

For the Boiled Egg

1. 1
   Bring a pot of water to a boil, deep enough to cover the eggs by about 2 cm.

   StovePot
2. 2
   Gently lower the eggs into it with a spoon.
3. 3
   Turn down the heat slightly and simmer 10–11 minutes.

   ⚙ SimmeringStove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
4. 4
   Transfer immediately to a bowl of ice water for 5–10 minutes, and peel from the wide end.

   Ice bath

   💡Cold water right after cooking stops the cooking and separates the membrane from the white: peeling is easy, and the yolk doesn't turn gray.

To assemble

1. 5
   Heat the stock in a pot with the garlic, ginger and soy sauce and bring to a boil.

   StovePot
2. 6
   Turn down the heat and simmer 10 minutes.

   ⚙ SimmeringStove
3. 7
   Add the chicken, mushrooms and bamboo shoots and cook 5 minutes, until the chicken is cooked.

   Stove

   💡Thin chicken slices cook in the simmering stock within minutes and stay tender; a thick slice needs more time.
4. 8
   Thin the miso with a few tablespoons of the hot stock and stir it into the pot. Don't boil again.

   💡Don't boil miso: boiling dulls its flavor. Thin it with hot stock and add it at the end.
5. 9
   Cook the pasta in plenty of boiling salted water (4¼ cups of water and a heaping teaspoon of salt for every 4 oz of pasta), following the package directions (taste about 2 minutes early), until al dente.

   ⚙ Cooking in salted waterStovePot

   💡The water should taste like a seasoned soup, not like sea water: a heaping teaspoon of salt per liter. Add the salt once the water is boiling.
6. 10
   Drain.

   Colander
7. 11
   Divide the noodles among the bowls and pour the boiling soup over them.

   Ladle
8. 12
   Halve the eggs and arrange them on top, then sprinkle with the green onion and sesame seeds.

   Knife
9. 13
   Drizzle the sesame oil and chili oil on top and serve immediately.