Miso Ramen with Corn and Mushrooms

Ease of Preparation: Medium
Time of Preparation: 2.5 hours
Yield: 4 servings

Ramen at home that’s not from a packet? Yes, you can! Salty, soy-pickled eggs, a rich, umami broth, and chewy, bouncy noodles, all the hallmarks of top ramen are here! Round this bowl out with bamboo shoots, earthy mushrooms and sweet corn and never open a packet of ramen again!

Ingredients:

Ramen Eggs:

• 4 eggs
• ¾ cup (180 ml) mirin
• ½ cup (120 ml) light soy sauce

Ramen Broth:

• 4 scallion whites
• 2 tablespoons (30 ml) mushroom dashi powder
• 16 cups (4 L) water
• 1 large piece kombu
• 15 dried shitake mushrooms
• 3-inch (7.5 cm) piece ginger

Noodle Bowl:

• ½ cup (120 ml) white miso
• 1 tablespoon (15 ml) soy sauce
• 2 tablespoons (30 ml) chili oil
• 2 tablespoons (30 ml) mirin
• 2 packages (2 1-pound/454 g) dried Alkaline noodles
• Ramen Broth
• Ramen Eggs
• 1 can (14 ounce/411 ml) bamboo shoots, drained
• 8 wood ear mushrooms, rehydrated
• 4 scallion greens, sliced thin
• 1 cup (240 ml) fresh corn kernels, blanched

Method:

For the Ramen Eggs:

Boil eggs for 7 minutes, shock under ice water and peel.

Add the peeled eggs to a bowl with mirin and soy sauce.

Marinate for 2-4 hours.

Before serving, halve the eggs lengthwise.

For the Ramen Broth:

Lay out the scallion whites and ginger on a heat proof pan. Char with a blowtorch until evenly charred.

Bring water up to a boil in a large pot.

Add kombu, shitake mushrooms, and mushroom dashi powder, and simmer for 30 minutes.

Remove the kombu, add the scallions and ginger, and simmer for another 1.5 hours.

Strain the broth into a small pot, reserving the mushrooms.

Slice the mushrooms and set aside for the Noodle Bowls.

For the Noodle Bowls:

Cook the noodles as per package directions (al dente-ish).

Mix the miso, soy sauce, chili oil, and mirin until well combined (may be done ahead, if preferred), add a spoonful of the mixture to each of 4 bowls

Ladle hot broth into the bowls and use a small spoon to stir the miso mixture into the broth.

Add noodles, halved eggs, bamboo shoots, reserved sliced shiitake mushrooms, wood ear mushrooms, scallion greens and corn to each bowl.

Serve hot.