Serves 2-3
Ingredients
5 g (~¼ oz) kombu
8 g (~1/3 oz) dried shiitake mushrooms
2-3 g dried porcini mushrooms
1 cup water
4 scallions
2 Tbsp veg oil
1 2"-piece ginger, peeled, thinly sliced into matchsticks
2 Tbsp. tomato paste
1 Tbsp white miso
3 Tbsp. unsalted butter, cut into pieces
1 Tbsp low sodium soy sauce
2 Tbsp toasted sesame oil
8 oz shiitake mushrooms, stemmed, cleaned, and sliced thinly
1 carrot, peeled and cut into matchsticks
2-3 baby bok choy (about 12 oz. total), quartered lengthwise and cleaned
~10-oz fresh ramen noodles. (Note: Fresh or frozen ramen noodles can be found at Asian markets and some grocery stores. I like Sun Noodle brand.)
Chili-crisp or chili-oil
Jammy soft-boiled eggs (peeled and halved), shredded toasted nori sheets, and/or cilantro (for topping; optional)
Instructions
Place kombu and dried mushrooms in a saucepan with the 1 cup water and set over medium heat, slowly bringing water to a slow simmer. Remove from the heat, cover, and let it sit for 30 min+, then remove and discard the kombu
Trim dark green parts from scallions and thinly slice; set aside for serving. Coarsely chop white and pale green parts. Heat 2 Tbsp oil in pot over medium-high. Cook chopped scallions and ginger, stirring often, until scallions are charred in spots, about 4 minutes. Add tomato paste and cook, stirring occasionally, until it begins to stick to the bottom of pot and darkens slightly, about 2 minutes. Add the mushroom/water mixture from above along with the miso, then stir in 4 cups cold water. Bring to a boil, then remove from heat and let sit about 10 minutes.
Using a slotted spoon, transfer solids to a blender. Add a ladleful or 2 of broth to blender and purée until smooth. Stir purée back into broth in pot and bring to a simmer over medium heat. Add butter a piece at a time, whisking to combine after each addition before adding more. Add soy sauce then taste and adjust seasonings if needed. Cover and keep warm.
Heat oil in Dutch oven until just smoking. Add mushrooms and cook until lightly browned and tender, 5+ minutes. Add carrots, saute for a few minutes, then whisk in broth from above, cover and keep warm over a very low flame.
Meanwhile, bring a large pot of water to a boil. Add bok choy and cook until bright green and tender, about 2 minutes. Using a slotted spoon, transfer bok choy to a plate. Return water to a boil and cook noodles according to package directions. Drain and divide among bowls.
To serve, ladle broth over noodles, then top with bok choy, dark green scallion tops, and chili-crisp. Add eggs, nori, and cilantro if desired.
