Ingredients:

  • 1 tbsp neutral oil
  • 4 cloves garlic, smashed
  • 2-inch piece ginger, sliced into thick coins
  • 4 cups low-sodium chicken stock
  • 2 cups dashi
  • 2 tbsp soy sauce
  • 1 tbsp mirin
  • 1 lb pork tenderloin, sliced thin
  • 1 tbsp toasted sesame oil
  • 600g fresh ramen noodles
  • 4 soft-boiled eggs
  • 1 cup menma (bamboo shoots)
  • 2 stalks scallions, finely curled
  • 4 sheets nori, cut into rectangles

Instructions:

  1. Heat neutral oil in a large heavy-bottomed pot or pressure cooker over high heat. Add ginger and garlic, searing undisturbed for 2 minutes until dark brown and charred to create the Maillard aromatic base.
  2. Pour in the chicken stock and dashi. If using a pressure cooker, seal and cook on high for 15 minutes. If using a stovetop, bring to a rolling boil, then reduce to a vigorous simmer for 25 minutes to emulsify fats and concentrate the broth.
  3. While the broth simmers, heat sesame oil in a separate skillet. Season the sliced pork or chicken and sear over high heat for 2-3 minutes per side until a golden-brown crust forms. Set aside.
  4. Cook the ramen noodles in a separate pot of boiling water according to package instructions, adding a pinch of baked baking soda to the water for increased alkalinity and snap.
  5. Strain the aromatics from the broth using a fine-mesh strainer. Stir in the soy sauce and mirin.
  6. Assemble the bowls: Divide noodles between four bowls, pour over the hot broth, and top with the seared protein, halved soft-boiled eggs, bamboo shoots, scallions, and nori sheets.