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Shoyu Ramen

Homemade shoyu ramen with jammy eggs, crispy mushrooms, and fresh noodles.

Serves 2Prep 20 minCook 25 minDifficulty mediumCuisine Asian

dairy-freekid-friendlymain

−Servings: 2+

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Ingredients

• 2Farm eggs
• ½ lbfresh ramen noodles
• 4 ozgreen beans
• 3 ozshiitake mushrooms
• 2scallions
• 2 tbspsoy glaze
• 2 cloveblack garlic
• 1(1-inch) piece ginger
• 1 tbspsesame oil
• 1 tspfurikake
• ½ tspJacobsen sea salt
• ¼ cupponzu sauce

Instructions

1. Fill a medium pot with salted water and bring to a boil over high heat.
2. Once boiling, carefully add the eggs and cook for exactly 6 minutes.
3. Drain and rinse the eggs under cold water for 30 seconds to 1 minute to stop the cooking.
4. When cool enough to handle, carefully peel the cooked eggs. Set aside in a warm place.
5. While the eggs cook, wash and dry the fresh produce.
6. Cut off and discard the mushroom stems; thinly slice the caps.
7. Peel and mince the black garlic and ginger.
8. Cut off and discard the root ends of the scallions; thinly slice on a diagonal, separating the white bottoms and green tops.
9. Snap off and discard the stem ends of the green beans; carefully slice the green beans in half lengthwise.
10. In a large, high-sided pan, heat 2 teaspoons olive oil over medium-high until hot.
11. Add the sliced mushrooms and cook, stirring occasionally, 4 to 6 minutes, or until browned and crispy.
12. Add the minced black garlic, minced ginger, the white bottoms of the scallions, and the sesame oil to the pan with the mushrooms.
13. Cook, stirring occasionally, 30 seconds to 1 minute, or until fragrant.
14. Add the soy glaze, the ponzu sauce, and 3 cups of water.
15. Bring to a simmer and cook, stirring occasionally, 4 to 6 minutes, or until flavors are combined.
16. Remove from heat and season with salt and pepper to taste.
17. While the broth simmers, fill a medium bowl with ice water and set aside.
18. Bring the pot of salted water back to a boil. Add the prepared green beans and cook 3 to 4 minutes, or until bright green and slightly softened.
19. Using a slotted spoon, transfer the green beans to the ice water to stop the cooking. Let stand until completely cool, then drain thoroughly.
20. While the green beans cool, add the noodles to the same pot of boiling water and cook 2 to 3 minutes, or until just tender. Drain thoroughly.
21. Divide the drained noodles between 2 bowls. Ladle the hot broth and mushrooms over the noodles.
22. Halve the peeled eggs and season the cut sides with pepper and a pinch of Jacobsen sea salt.
23. Top each bowl with the blanched green beans, the scallion greens, furikake, and the halved eggs. Garnish with any remaining scallion slices. Serve and enjoy!

Notes

• Cooking times: eggs = 6 minutes; green beans = 3–4 minutes; mushrooms = 4–6 minutes; broth simmer = 4–6 minutes; noodles = 2–3 minutes.
• To stop the green beans' cooking quickly and retain color/texture, transfer them to an ice bath immediately after blanching.
• Adjust ponzu and soy glaze to taste if you prefer a saltier or tangier broth.
• Furikake and Jacobsen sea salt are used as finishing seasonings.
• **Wine pairing:** Pax White Wine Blend, 2015