Weeknight shoyu ramen

Ingredients

• 4 cups chicken stock
• 2 cloves garlic and a thumb of ginger, sliced
• 3 tbsp soy sauce
• 1 tbsp mirin
• 1 tsp sesame oil
• 2 portions fresh ramen noodles
• 2 eggs
• Scallions, nori, and any leftover roast pork or chicken

Steps

1. Jammy eggs: Boil the eggs for 6.5 minutes, then move them to ice water. Peel and halve.
2. Broth: Simmer the stock with garlic and ginger for 15 minutes, then strain.
3. Tare: Split the soy sauce, mirin, and sesame oil between two bowls.
4. Noodles: Cook the noodles according to the package, usually 1 to 2 minutes, and drain well.
5. Assemble: Pour hot broth over the tare, stir, add noodles, and top with egg, meat, scallions, and nori.

Eat right away, before the noodles soften. Slurping is encouraged.