Ingredients
Units
Scale
For the broth:
- 200 ml fond, truffle fond preferred, about 3/4 cup plus 1 tbsp
- 500 ml water, about 2 cups plus 2 tbsp
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tsp oyster sauce
- 1 small piece ginger, sliced
- 1 garlic clove, crushed
- 1/2 tsp white pepper
For the tare:
- 1 tbsp light soy sauce
- 1/2 tsp rice vinegar
For the noodles & toppings:
- 2 eggs, soft-boiled for 6 minutes
- 2 portions ramen
- Green onions, sliced
- 1/2 dried shiitake, ground
- 150 g mushrooms, quartered, about 5 1/3 oz
- Knob of butter
- 10 g parmesan, grated, about 1 tbsp
- Chili oil
Instructions
- Soft-boil the eggs for 6 minutes. At the same time, cook the ramen according to package instructions. Drain the noodles well.
- Fry the mushrooms in butter over medium-high heat for 3 to 4 minutes, until browned and tender.
- Combine garlic, ginger, white pepper, light soy sauce, dark soy sauce, oyster sauce, fond, and water in a pot. Simmer gently for a few minutes, then remove the ginger and garlic.
- Add the tare to each bowl, pour in hot broth, and mix. Add noodles, then top with egg halves, green onion, mushrooms, ground dried shiitake, chili oil, parmesan, and a knob of butter.
- Prep Time: 10 minutes
- Cook Time: 10 minutes