A savory soy-based broth with noodles, greens, mushrooms, and an egg lowered into boiling water for 6½–7 minutes, then immediately chilled in ice water.
SBy SahlM22
Servings
2
2 piece Eggs
1 L Water
10 g Kombu
0.5 cup Katsuobushi (bonito flakes)
4 piece Shiitake mushrooms
3 tbsp Soy sauce
1 tbsp Mirin
1 tbsp Sake
1 tsp Fresh ginger
200 g Fresh ramen noodles
2 piece Baby bok choy
2 piece Scallions
1 tsp Toasted sesame oil
10 g Salt
2 cup Ice
Calories
877 kcal
Protein
23g
Carbs
145g
Fat
24g
Fiber
10g
Sugar
25g
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Make the Broth
1. Combine the water and kombu in a pot and heat gently to about 60°C (140°F), holding for 20 minutes. Slowly raise the heat until small bubbles appear, then remove the kombu before the water boils.
1 L Water,
10 g Kombu
2. Slice the shiitake mushrooms and ginger. Add the mushrooms and ginger to the pot and simmer gently for 8 minutes. Turn off the heat, add the katsuobushi, steep for 30 seconds, then strain the broth back into the pot, pressing the mushrooms lightly and keeping them.
3. Season the broth with the soy sauce, mirin, sake and salt. Keep it hot below a boil and adjust the seasoning to taste.
3 tbsp Soy sauce,
1 tbsp Mirin,
1 tbsp Sake,
10 g Salt
Jammy Eggs
4. Fill a bowl with ice and cold water. Bring a separate pot of water to a full boil. Gently lower the eggs straight from the fridge into the boiling water and cook for exactly 6.5 to 7 minutes.
2 piece Eggs,
2 cup Ice
5. Immediately move the eggs into the ice water and chill for 5 minutes. Peel under cool running water, then halve the eggs just before serving.
Assemble and Serve
6. Boil the bok choy in the egg water for 1 minute until bright green and crisp-tender, then lift out and drain. Cook the noodles in the same boiling water according to package directions, usually 2 to 3 minutes, until just al dente, then drain well.
200 g Fresh ramen noodles,
2 piece Baby bok choy
7. Slice the scallions thinly. Divide the noodles between two warmed bowls and ladle the hot broth over them. Top with the bok choy, shiitake mushrooms and halved eggs, then finish with the scallions and a drizzle of sesame oil. Serve immediately.
2 piece Scallions,
1 tsp Toasted sesame oil
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