Ichiraku Ramen

Make the Soup Base In a large pot, combine the chicken broth, water, minced garlic, grated ginger, soy sauce, miso paste, oyster sauce, and sesame oil.

Simmer the Soup Base Bring the soup base to a boil over medium heat. Reduce the heat to low and let it simmer for 15 minutes to allow the flavors to meld together.

Prepare the Toppings While the soup base is simmering, prepare the toppings. Boil the ramen noodles according to the package instructions. Drain and set aside. Soft-boil the eggs by bringing a pot of water to a boil, carefully adding the eggs, and cooking them for 6 minutes. Remove the eggs from the pot and place them in a bowl of ice water to cool. Peel and slice the eggs in half.

Assemble the Ramen Bowls Divide the cooked ramen noodles, sliced eggs, green onions, corn kernels, bamboo shoots, mushrooms, bean sprouts, nori strips, and roasted pork among two large bowls.

Serve the Ichiraku Ramen Pour the hot soup base over the ramen bowls, distributing it evenly. Optionally, drizzle some chili oil over the top for added spice. Season with salt and pepper to taste.