Easiest Ramen Ever (3 Ways: Shoyu, Tonkotsu, Spicy Miso)

Ingredients

• 1 quart water
• 2 2-inch squares kombu
• 1 1/4 cup bonito flakes
• Ramen noodles
• Soft boiled eggs
• Thinly sliced green onion
• Nori strips
• Oil for sautéing
• 4 thinly sliced shiitake mushrooms
• Whites of 2 green onions, thinly sliced
• 2 cloves garlic, lightly crushed
• 1 inch knob ginger, grated
• 6 cups chicken stock or 50/50 chicken stock and dashi
• 1/4 cup soy sauce
• Salt to taste
• Optional: shichimi
• 2 tbsp soy sauce (dark preferred)
• 1 tbsp honey
• 2 tsp light corn syrup
• 1 clove garlic, finely chopped
• 4 boneless skin-on chicken thighs
• Toasted sesame oil
• 3/4 lb ground pork
• 3 green onions, thinly sliced
• 1 finely chopped shallot
• 1 tbsp sugar
• 1 tbsp toasted sesame oil
• 1/2 tsp ground white pepper
• 2 tbsp doenjang
• 1 tbsp mirin
• 1 1/2 cups dashi
• 1 quart chicken stock
• 1 tbsp sesame seeds
• 3 1/2 tsp red miso
• Fresh raw corn
• Pickled ginger
• Chili oil

Method

1. Make dashi by steeping kombu in water over medium heat until steamy, not boiling, for 5 minutes.
2. Add bonito flakes, cover, steep 8-10 minutes, then strain.
3. Cook ramen noodles according to package instructions.
4. For shoyu ramen broth, sauté shiitake mushrooms in oil 2-3 minutes, remove.
5. Add whites of green onions, garlic, and ginger; sauté 30-45 seconds.
6. Add stock and soy sauce; bring to boil, then simmer 5-10 minutes.
7. Season broth with salt and optional shichimi.
8. For glazed chicken, mix soy sauce, honey, corn syrup, and garlic.
9. Sear chicken thighs skin-side down 3 minutes, flip, cook 4-6 minutes.
10. Brush chicken with glaze, flip occasionally 1 minute.
11. Assemble bowl with noodles, broth, mushrooms, half soft boiled egg, sliced chicken, green onion, and toasted sesame oil.
12. For spicy miso ramen, brown ground pork in oil 4 minutes.
13. Add shiitake mushrooms, salt; cook until softened and colored.
14. Add green onions, shallot, ginger, salt; sauté 1-2 minutes.
15. Add sugar, sesame oil, white pepper, doenjang, mirin; cook 1 minute.
16. Add dashi and chicken stock; bring to boil, cook 3-4 minutes.
17. Remove from heat; strain and whisk in miso.
18. Assemble bowl with noodles, broth, half soft boiled egg, fresh raw corn, green onion, pickled ginger, and chili oil.