Earthy Buckwheat Soba Ramen with Umami Soy Broth

1Prepare the jammy eggs (2 large): Bring a small pot of water to a rolling boil. Carefully lower the room temperature eggs (2 large) into the water and boil for exactly 6 minutes and 30 seconds. Immediately transfer the eggs (2 large) to an ice bath for at least 5 minutes to stop the cooking process; peel carefully and set aside.

2Infuse the broth: In a medium pot, combine the stock, dried shiitake, kombu, ginger, garlic (3 cloves), and the white parts of the scallions (4). Bring to a bare simmer over medium heat. Once simmering, reduce heat to low and cook for 20 minutes. Avoid a rolling boil, which can make the kombu bitter and the broth cloudy.

3Season the broth: Remove the kombu and discard. Remove the shiitake mushrooms, slice them thinly (discarding the tough stems), and set aside for topping. Stir in the soy sauce, mirin, and toasted sesame oil. Taste and add a pinch of salt if needed, then keep the broth warm on the lowest setting.

4Cook the buckwheat noodles: Bring a large pot of unsalted water to a boil. Add the Saitaku Soba Noodles and cook according to package directions (usually 4-5 minutes) until al dente. Do not overcook, as buckwheat noodles can become mushy quickly. Drain and immediately rinse under cold running water to remove excess starch, then portion into two deep bowls.

5Sear the bok choy: While the noodles cook, heat the neutral oil in a skillet over medium-high heat. Place the bok choy cut-side down and sear for 2-3 minutes until charred and slightly softened, but still crisp at the core.

6Assemble the ramen: Ladle the hot broth over the noodles in each bowl. Arrange the seared bok choy, sliced shiitake, and nori rectangles on top. Slice the soft-boiled eggs (2 large) in half lengthwise and place them in the center.

7Garnish and serve: Finish each bowl with the reserved green scallions (4), a sprinkle of toasted sesame seeds, and a drizzle of chili oil if desired. Serve immediately while the broth is piping hot.