Homemade Ramen with Noodles and Toppings

A steaming bowl of ramen is Japanese comfort food at its best, and you don't need to spend a whole day by the stove to get something delicious on the table. Ramen originally came to Japan from China and has since evolved into countless regional styles – here we're making the popular miso ramen from Hokkaido. With a rich dashi and miso base, chewy Japanese wheat noodles, and a selection of fresh toppings, you can build your own bowl in under an hour. It's all about the balance between the saltiness of the broth, the richness of the miso, and the fresh crunch from spring onions and the soft-boiled egg that melts into the hot soup.

• Cuisine: Japanese
• Time: 25-45 minutes
• Servings: 4 people
• Difficulty: Easy

Instructions

1. Soak the dried shiitake in a little warm water for 15 minutes, and save the soaking water for the broth.
2. Boil the eggs for exactly 6.5 minutes, quickly cool them in ice water and peel them, so the yolk is still soft.
3. Heat the dashi and chicken broth in a pot together with the mushroom soaking water.
4. Remove the pot from the heat and stir in the white miso and light soy sauce until the base is rich and full-bodied in flavor.
5. Slice the rehydrated shiitake and sauté them until golden in sesame oil in a pan, to give them depth of flavor.
6. Prepare your toppings in the meantime: slice spring onions, halve the soft-boiled eggs, and get the nori and crispy chili ready.
7. Cook the ramen noodles according to package instructions, and not a minute longer, as they will soften further in the hot broth.
8. Divide the noodles into four bowls and pour the hot miso broth over them, just enough to cover the noodles.
9. Top with egg, shiitake, bamboo shoots, spring onions, nori, and a spoonful of crispy chili, and serve immediately.

Tips

• Cook the noodles just until al dente; they will soften further in the hot broth, so they'll be perfect at the table.
• A spoonful of kimchi gives a quick Korean-inspired twist and a little extra acidity.
• If you want it vegetarian, use vegetable broth and top with extra sautéed shiitake instead of meat.
• Never stir the miso into boiling liquid; it can make the flavor flat. Let the broth cool down a bit first.