Step 1

For broth, bring water to just under a simmer. Add kombu, mushrooms, garlic, ginger, and chilis. Let steep for about 20-30 minutes.

Step 2

Remove kombu, add bonito flakes and cook for 3-4 minutes. Then strain broth.

Step 3

Bring strained broth to a simmer and simmer until the broth is reduced to about half it’s original volume. Season with soy sauce and vinegar. It will take around an hour for the broth to reduce.

Step 4

For the quick pickles, just slice cucumbers thin and stir in a bowl with other ingredients. Make sure they are coated evenly and let them sit for at least an hour. Drain and serve with ramen.

Step 5

Sear tofu in a large skillet over medium-high heat with a drizzle of oil for about 5 minutes per side until it’s nicely seared. Also sear bok choy in the same skillet. Cut the baby bok choy in half, drizzle with oil and sear cut side down for five minutes over high heat.

Step 6

Cook ramen according to package right before sering.

Step 7

Immediately serve hot noodles with chopped seared tofu, bok choy, pickles, a poached egg (see previous post), and chopped scallions.

Step 8

Ladle simmering broth over the whole bowl and eat immediately. Feel free to season with extra soy sauce or any other sauce.

Step 9

You can store the broth in the fridge for up to a week or freeze it for months.