Preparation

There's something deeply comforting about slurping noodles alone at midnight, steam rising into your face, the world contracted to just you and your bowl. This ramen strips away the complexity of traditional tonkotsu or shoyu broths while keeping all the soul.

The secret is the miso paste whisked into hot stock—it creates an instant umami foundation that tastes like hours of simmering.

Preparation

1. Bring a small pot of water to a gentle simmer for the egg. Carefully lower the egg into the water and cook for exactly 6½ minutes for a jammy yolk. Transfer immediately to an ice bath.
2. Meanwhile, heat the stock in a medium saucepan until steaming. Add the sliced shiitake mushrooms and simmer for 3 minutes.
3. In a small bowl, whisk together the miso paste with a few tablespoons of the hot stock until smooth, then stir this mixture back into the pot. Add soy sauce, sesame oil, and rice vinegar.
4. Cook the ramen noodles according to package directions. In the last minute of cooking, add the halved bok choy to blanch.
5. Drain the noodles and bok choy, then transfer to your serving bowl. Ladle the hot miso broth and mushrooms over top.
6. Peel and halve the soft-poached egg, placing it gently on the noodles. Scatter with sliced green onion and finish with chili oil or shichimi togarashi.

Eat immediately while the broth is piping hot and the egg yolk is still liquid gold waiting to be stirred in.