Garlic Infused Ramen Noodles with Shiitake Mushrooms

Ingredients

• 3 tablespoons vegetable oil
• 8 cloves garlic, thinly sliced
• 8 ounces shiitake mushrooms, stemmed and sliced
• 1 tablespoon fresh ginger, minced
• 6 cups chicken stock
• 1/4 cup soy sauce
• 1 tablespoon mirin
• 1 teaspoon toasted sesame oil
• 4 portions fresh ramen noodles
• 2 scallions, thinly sliced
• 2 soft-boiled eggs, halved
• 1/2 teaspoon white pepper
• 1 teaspoon toasted sesame seeds, for garnish

Method

1. 1

   Heat the vegetable oil in a 6-quart saucepan over medium-low heat. Add the sliced garlic and cook slowly, stirring often, until fragrant and just golden, about 4 minutes.

   4:00 · Infuse garlic oil
2. 2

   Remove half of the garlic slices with a slotted spoon and set aside for garnish, leaving the rest in the pot with the oil.

3. 3

   Add the shiitake mushrooms and ginger to the pot and cook over medium heat, stirring occasionally, until the mushrooms soften and release their liquid, about 5 minutes.

   5:00 · Cook mushrooms
4. 4

   Pour in the chicken stock, soy sauce, and mirin. Bring to a boil, then reduce heat and simmer to let the flavors meld.

   15:00 · Simmer broth
5. 5

   Stir in the sesame oil and white pepper, then taste and adjust seasoning with more soy sauce if needed.

6. 6

   Meanwhile, bring a separate pot of water to a boil and cook the ramen noodles according to package directions until just tender.

   3:00 · Cook noodles
7. 7

   Drain the noodles and divide them among four bowls.

8. 8

   Ladle the hot garlic broth and mushrooms over the noodles in each bowl.

9. 9

   Top each bowl with sliced scallions, reserved garlic slices, a halved soft-boiled egg, and a sprinkle of sesame seeds before serving.