Quick Shoyu Tare Ramen Bowl

Quick Shoyu Tare Ramen Bowl

A weeknight ramen that still tastes like the real thing. A concentrated soy-based tare seasons a simple chicken broth, and a soft-boiled egg and scallions finish the bowl. It's the fastest way to learn what a good ramen seasoning tastes like.

You need

• 4 cups (960 ml) low-sodium chicken stock
• 2 cups (480 ml) water
• 3 tablespoons soy sauce
• 1 tablespoon mirin
• 1 teaspoon sugar
• 1 teaspoon toasted sesame oil
• 1 clove garlic, smashed
• 1 thumb-sized piece fresh ginger, sliced
• 2 large eggs
• 2 portions fresh or dried ramen noodles (about 7 oz / 200 g total)
• 2 scallions, thinly sliced
• 1 sheet nori, cut into strips
• Black pepper, to taste

Method

1. Make the tare: in a small saucepan over medium-low heat, combine the soy sauce, mirin, and sugar. Stir until the sugar dissolves, about 1 minute, then take it off the heat. Set aside.
2. Make the broth: in a medium pot, combine the stock, water, garlic, and ginger. Bring to a gentle simmer over medium heat, about 8 minutes. Remove the garlic and ginger and keep the broth hot on low.
3. Soft-boil the eggs: bring a small pot of water to a rolling boil. Lower in the eggs and cook exactly 6 minutes 30 seconds. Move them straight to ice water for 2 minutes, then peel carefully and halve.
4. Cook the noodles in a separate pot of boiling water following the package time, usually 2 to 3 minutes for fresh, a bit longer for dried. Drain well.
5. Build the bowls: divide the tare between two warm bowls (about 1 tablespoon each adjusted to taste), add the sesame oil, and ladle in the hot broth. Stir to mix.
6. Assemble: add the noodles, lay in the egg halves, and top with scallions, nori, and a crack of black pepper. Eat right away, while the noodles are still firm.
7. Tip for the depth: the broth should taste savory and round, not salty. If it tastes flat, add a splash more tare, not salt.