Ramen Egg

• 6 eggs
• water
• 1/4 c soy sauce
• 1/4 c mirin
• 1 c dashi stock
• 1 sm knob of ginger
• 2 garlic cloves
• dried seaweed
• bonito flakes

Miso Broth

• vegetable broth
• 4 tbsp white miso
• 2 tsp sesame oil
• 2 tsp soy sauce
• 1 tsp grated ginger
• 1 tsp minced garlic
• 2 c of assorted mushrooms, sliced (shiitake, oyster & porcini)
• fresh ramen noodles, cooked

To Garnish

• 2 - 5 oz packages of fresh ramen noodles, cooked according to manufacturer’s directions.
• shredded carrots
• green onions, thinly sliced
• sichuan chili oil
• cilantro
• limes
• black sesame seeds

To make the ramen egg:

1. In a saucepan, add all of the ingredients (except the eggs and water) and boil over high heat for a few minutes.
2. Remove from heat, strain out the garlic and ginger, and let cool completely.
3. Bring water to a boil (enough water to cover the eggs).
4. Add eggs and cook for exactly 6 minutes.
5. Remove eggs from water and immediately place in an ice water bath.
6. Add eggs to container with the cooled marinade, making sure to cover completely.
7. Marinate ideally for 24 hours but atleast 6 hours.

To make the mushrooms:

1. Add olive oil and crushed garlic to a sauté pan over medium high heat.
2. Add mushrooms and cook just to sear them on both sides - approximately 2-3 minutes.
3. Season with s&p, remove from heat, and set aside.

To make the miso broth:

1. Add vegeteble stock, sesame oil, soy sauce, grated ginger, minced garlic to a medium saucepan.
2. Bring to a boil, reduce heat, and simmer for 10-15 minutes.
3. Remove from heat and stir in white miso paste.
4. To assemble:
5. Pour broth in bowl.
6. Add in ramen noodles.
7. Top with mushrooms, a ramen egg (sliced in half), shredded carrots, green onions, cilantroa, nd black sesame seeds.
8. Serve with Sichuan chili oil and lime wedges.