Ramen

Steps

1. Combine soy sauce, mirin, sake, and sugar in a small saucepan. Whisk to dissolve the sugar. Bring to a boil, then lower the heat. Simmer for 1 minute. Turn off the heat.
2. Add water to a saucepan so eggs will be covered by a few cm. Bring the water to a boil. Add eggs and cook for 7 minutes. Remove and put in an ice bath for 15 minutes.
3. Peel the egg and place in a plastic bag. Add the cooled marinade. Seal the bag then add a peg just above the eggs to ensure they’re submerged. Refrigerate overnight.
4. In a bowl add the water, kombu and shiitake mushrooms. Set another bowl on top to submerge the mushrooms. Soak for at least 30 minutes.
5. Add the mixture to a medium saucepan and slowly bring to a boil over low heat. Just before boiling remove the kombu and mushrooms. Turn off the heat.
6. Grind and crush 4 Tbsp toasted white sesame seeds in a mortar and pestle.
7. Set a small saucepan over medium-low heat. Add sesame oil, garlic, ginger, and spring onion whites. Cook until fragrant.
8. Add doubanjiang and miso to the saucepan. Stir constantly so that they don’t burn.
9. Next, add 2 Tbsp sake and use a wooden spatula to stir and release the bits of the sauce attached to the bottom of the saucepan.
10. Add the ground sesame seeds and 3 Tbsp soy sauce and mix it all together.
11. Gradually add 4 cups unsweetened soy milk, stirring constantly and making sure to dissolve the doubanjiang and miso.
12. Then add the dashi. Taste and adjust the seasoning. Turn off the heat, cover with a lid, and set aside.
13. Add water in a large pot and bring to a boil. Cook noodles according to package instructions. Blanch the pak choi until bright green then rinse with cold water.
14. Divide noodles between bowls. Pour over the broth and add the toppings of your choice.