Ingredients

• 200 g ramen noodles
• 1 liter chicken stock
• 200 g pork (chashu), thinly sliced
• 2 tbsp soy sauce
• 1 tbsp mirin (Japanese rice wine)
• 3 cloves garlic, finely chopped
• Ginger, slices of galangal root
• 2 soft-boiled eggs, halved
• 100 g shiitake mushrooms
• 1 bunch spring onions (scallions), sliced
• Nori (seaweed sheets) for garnish
• Sesame seeds for garnish

Ramen Tare (Ramen Sauce)

• 2 tbsp soy sauce
• 1 tbsp miso paste
• 1 tsp sugar
• 1 tsp sesame oil

Instructions

1. Start by preparing the ramen tare by mixing the soy sauce, miso paste, sugar, and sesame oil in a bowl. Set aside.
2. Prepare the chicken stock in a large pot and bring it to a boil. Add slices of ginger and the finely chopped garlic for extra flavor, and let it simmer for about 10 minutes.
3. Add soy sauce and mirin to the stock, and let it simmer for another 5 minutes.
4. Prepare the ramen noodles according to the package, cooking in boiling water until al dente. Drain and set aside.
5. Heat a pan and sear the pork quickly on both sides to achieve a golden crust. Remove and set aside.
6. Clean the pan and sauté the shiitake mushrooms until they are lightly golden and tender.
7. Divide the ramen tare into the bowls. Pour hot chicken stock over the tare and stir gently.
8. Add the ramen noodles to each bowl and top with slices of pork, soft-boiled eggs, shiitake mushrooms, and spring onions.
9. Finish with a sheet of nori and sprinkle with sesame seeds before serving.

Tips for Variations

For a vegetarian version of this authentic ramen recipe, you can replace the chicken stock with a rich vegetable broth and the pork with tofu or extra mushrooms. Also feel free to add spinach or bok choy for more texture and flavor.