Ingredients:

  • 6 cups (1.4 liters) Chicken broth (low sodium preferred)
  • 2 cups (475 ml) Water
  • 2 ounces (55g) Dried shiitake mushrooms
  • 2 inches (5cm) Ginger, peeled and thinly sliced
  • 3 cloves Garlic, crushed
  • 1 tbsp Soy sauce (Japanese preferred)
  • 1 tbsp Mirin (sweet rice wine)
  • 1 tsp Sesame oil
  • 1 sheet (4x4 inch / 10x10cm) Kombu (dried kelp) optional, for deeper flavour
  • 8 ounces (225g) Fresh or Dried ramen noodles (check package instructions)
  • 4 ounces (115g) Enoki mushrooms, trimmed
  • 2 Green onions, thinly sliced
  • 2 Soft-boiled eggs, halved
  • Optional: Sesame seeds, chili oil (e.g., sriracha), nori seaweed flakes

Instructions:

  1. Combine chicken broth, water, shiitake mushrooms, ginger, garlic, soy sauce, mirin, sesame oil, and kombu (if using) in the large saucepan.
  2. Bring to a boil, then reduce heat and simmer for at least 30 minutes (or longer for a richer flavour).
  3. Strain the broth, discarding solids.
  4. While the broth simmers, cook the ramen noodles according to package directions. Drain and set aside.
  5. In the last 5 minutes of cooking time add enoki mushrooms to the broth.
  6. Divide the cooked noodles between two bowls.
  7. Ladle the hot broth over the noodles.
  8. Top with halved soft-boiled eggs, sliced green onions, and sesame seeds (if using).
  9. Drizzle with chili oil (if using).
  10. Add nori flakes if using.
  11. Serve immediately.