by Judy Kim
Yield: 2 servings
32 ounces low-sodium chicken stock (4 cups)
1 cup water
2 pieces dried kombu
¼ cup soy sauce
1 teaspoon mirin
2 6-minute soft boiled eggs
1 package ramen noodles
- In medium pot, add chicken stock, water, kombu, soy sauce and mirin. Bring to a boil and simmer for 1 hour. Or until reduced about 25%. Set aside and keep warm. This step can be made in advance.
- Place 2 cold eggs carefully into medium pot filled with boiling water. Keep water at a low boil to prevent eggs from cracking. Cook for 6 minutes and remove eggs and place into ice water to stop cooking. Peel eggs while slightly warm, they can be more difficult to peel when cold.
- Use leftover boiling water to cook ramen noodles. Follow package directions for cooking time.
- Optional toppings such as bok choy split in half, carrots cut into match sticks or enoki mushrooms can be cooked in the ramen broth for a few minutes to make tender.
- While the noodles are cooking, pour ramen broth into big bowls and add hot noodles. It can be simple with just the 6-minute egg and chopped scallions. Or add any of the optional garnishes.
Optional toppings that can be cooked in ramen broth for a few minutes until tender: bok choy, carrots, enoki mushrooms / Optional garnishes: cilantro, kimchi, scallions, radishes, lemon wheel and black sesame seeds.