The quintessential college meal, Top Ramen, is cheap and reliable. What do you get in a package of ramen? In the package you have dry alkaline noodles and a salt lick’s worth of “flavored” bouillon, not at all appetizing when you look at it in that light. This recipe will add flavor and a bit more nutrition in about the same amount of time.
This recipe is based on a minimal broth version of ramen from a local restaurant named Shigezo which, obviously, I recommend.
1.) Fill two medium-sized pots two-thirds full of water and bring to a boil. While the water comes to a boil, grab your favorite ramen bowl and combine the sesame oil, soy sauce and diced garlic inside the bowl. This is the base of our broth.
2.) Place the noodles into one of the boiling pots of water and reduce the heat of the other pot to medium. Now, in the pot at medium heat, pour in a tablespoon of vinegar and then crack the egg into the water.
Take a spoon, spin the whites around the yolk until it coalesces around the yolk. Remove the poaching pot from the heat and let the egg sit in the water for
3.) After your noodles reach the perfect al dente consistency, which takes 5–7 minutes depending on your stovetop, drain the noodles into a colander. Then dump them into your bowl with the broth.
Toss the broth and noodles together with your chopsticks. With a slotted spoon, retrieve your poached egg and place it on your noodles.
Add green onions for a bit of tang and color.
If you want spicy broth, add Sriracha to the broth concoction before adding your noodles. If your noodles don’t seem right with no broth, heat up a cup or so of your favorite style of stock and add it to your bowl.