Umami Bomb: My Go-To Seasoning Ramen Recipe

Ingredients

• 4 cups (946ml) Chicken or Vegetable Broth (low-sodium preferred)
• 2 cups (473ml) Water
• 2 tbsp (30ml) Soy Sauce (low sodium)
• 1 tbsp (15ml) Mirin (Japanese sweet rice wine)
• 1 tbsp (15ml) Rice Vinegar
• 1 inch (2.5cm) piece of Ginger, peeled and grated
• 2 cloves Garlic, minced
• 1 tsp Sesame Oil
• 1 sheet Dried Kombu (seaweed) – optional
• 2 tbsp Dried Shiitake Mushroom Powder
• 1 tbsp Toasted Sesame Seeds
• 1 tbsp Dried Seaweed Flakes (Nori, Wakame, or a blend)
• 1 tsp Garlic Powder
• 1/2 tsp Onion Powder
• 1/2 tsp White Pepper
• 1/4 tsp Red Pepper Flakes (optional)
• 1/4 tsp Ground Ginger
• 1/4 tsp Sugar
• 2 servings Fresh or Dried Ramen Noodles
• 2 Soft-boiled Eggs, halved
• Thinly sliced Green Onions
• Cooked Pork Belly (Chashu), thinly sliced (optional)
• Bamboo Shoots (Menma), sliced (optional)
• Spinach or Bok Choy, blanched
• Narutomaki (fish cake), sliced (optional)
• Sesame Seeds, for garnish