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.