Ingredients:
- 4 cups (950ml) Chicken Broth (low sodium preferred)
- 2 tbsp Soy Sauce (Kikkoman recommended)
- 1 tbsp Mirin (Japanese sweet rice wine)
- 1 tbsp Sesame Oil
- 1 clove Garlic, minced
- 1 inch Ginger, grated
- 1 tsp Fish Sauce (optional, but adds depth)
- Pinch of White Pepper
- 8 oz (225g) Fresh Ramen Noodles (or dried, cooked according to package instructions)
- 4 oz (115g) Cooked Chicken or Pork, thinly sliced (leftover roast chicken works brilliantly!)
- OR 4 oz (115g) Firm Tofu, pressed and cubed
- 2 Soft Boiled Eggs, halved
- 2 Scallions, thinly sliced
- 1 sheet Nori Seaweed, cut into strips
- 1/2 cup Bean Sprouts
- 1 tbsp Toasted Sesame Seeds
- Chili Oil (optional, for heat – think Sriracha or Rayu)
Instructions:
- In a large pot, combine chicken broth, soy sauce, mirin, sesame oil, garlic, ginger, fish sauce (if using), and white pepper. Bring to a simmer over medium heat.
- While the broth simmers, cook the ramen noodles according to package directions. Drain and set aside.
- Gently lower eggs into simmering water for 6 minutes. Immediately cool the eggs in iced water to stop cooking. Peel them carefully and halve them.
- Divide the cooked noodles between two bowls. Ladle the hot broth over the noodles.
- Arrange the sliced chicken/pork/tofu, soft boiled egg halves, scallions, nori strips, bean sprouts, and sesame seeds on top of the noodles. Drizzle with chili oil, if desired.
- Grab your chopsticks and dig in!