Everybody loves ramen. The noodles are slippery and satisfying, the broth nourishing, and it’s okay to slurp. Use this recipe as a template for your own inspirations. When asparagus is not in season, substitute spinach or mustard greens. If you can’t find edamame (soybeans), try green peas. A quivering six-minute egg continues to cook in the hot broth and adds richness.
- 3 1⁄2 cups (875 ml) rich chicken or vegetable broth
- 1⁄2 cup (5 g) dried bonito flakes
- 1 large egg
- 1⁄2 pound (250 g) fresh ramen noodles
- 2 teaspoons Asian sesame oil
- 4 fresh shiitake mushrooms, about 1 1⁄2 oz (45 g), stems removed, then sliced
- Kosher or sea salt
- 1⁄2 cup (70 g) fresh or frozen shelled edamame
- 2⁄3 cup (70 g) diagonally sliced asparagus tips, in slices 1⁄4 inch (6 mm) thick
- 1⁄4 cup (65 g) white miso
- 1⁄4 cup (30 g) minced green onion, white and pale green part only
- Shichimi togarashi (Japanese seven-spice blend), for garnish
Bring the broth to a simmer in a small saucepan. Remove from the heat and add the bonito flakes, sprinkling them on the surface. Let them steep for 3 to 4 minutes, then strain through cheesecloth and return the strained broth to the saucepan.
Put enough water in a small saucepan to cover the egg generously but do not add the egg yet. Bring the water to a boil over high heat, then reduce the heat to a simmer so you can add the egg without jostling it. While the water is heating, prepare a bowl of ice water. With a large spoon, lower the egg into the simmering water, working carefully so it does not crack. Adjust the heat so the egg cooks at a gentle simmer. Cook the egg for 6 minutes exactly. Transfer the egg to the ice water with a slotted spoon. When cool, lift it out of the water and peel.
Bring a large pot of unsalted water to a boil over high heat. Add the ramen noodles and stir well to keep the noodles from clumping. Cook, stirring often, until the noodles are al dente (the timing will depend on their freshness). With tongs, lift the noodles out of the pot and into a sieve or colander. Rinse with cool water and shake well to remove any excess water. Transfer to a bowl and toss with 1 teaspoon of the sesame oil to prevent clumping.
Fill two large soup bowls with hot water from the ramen pot to warm them.
Heat the remaining 1 teaspoon sesame oil in a small nonstick frying pan over medium-high heat. Add the mushrooms and sauté until softened, 1 to 2 minutes. Season with salt and set aside.
Return the broth to medium heat and bring to a simmer. Add the edamame and simmer gently until they are almost tender, 3 to 5 minutes. (You can add frozen edamame without thawing.) Add the asparagus and cook for 1 minute. Put the miso in a small bowl and whisk in enough of the hot broth to make a smooth, pourable mixture. Stir the thinned miso into the broth. Salt to taste.
Drain the hot water from the soup bowls. Divide the noodles and mushrooms between the bowls. Top with the steaming-hot broth, dividing it evenly. Halve the boiled egg and nestle one half in each bowl. Garnish generously with the green onions and shichimi togarashi and serve.