Step 1

In a large pot over medium heat, heat the oil. Cook the onions and garlic, stirring occasionally, for about 10 minutes, until softened and slightly browned.

Step 2

Add the carrots, celery, and parsnip (you're going to reuse them later and chop them into bite-size portions, so make sure the chunks are large enough that they’re easy to pull out of the broth later on). Add the garlic powder, onion powder, paprika, and turmeric. Tie the dill and parsley together with kitchen twine and add to the pot along with the bay leaves. Add 12 cups of water. Increase the heat to high and bring to a boil. Reduce the heat to medium, partially cover the pot, and simmer, stirring occasionally, for 60 to 90 minutes, until the liquid has reduced by about one-third.

Step 3

When the broth is ready, transfer the celery, carrots, and parsnip to a cutting board. Strain the broth through a fine-mesh sieve into a large bowl; discard the solids. Wipe out the pot. Return the broth to the pot; season with salt and pepper.

Step 4

Chop the carrots, parsnip, and celery into bite-size pieces and return to the pot. Taste and adjust the seasoning.

Step 5

Do Ahead: The broth can be made up to 1 week ahead. Store in an airtight container in the refrigerator.

Step 6

Marinate the eggs: Bring a small pot of water to a gentle bowl over medium-high heat. Lower 2 eggs into the pot and cook for 7 minutes. Using a slotted spoon, transfer the eggs to a bowl of ice water and let cool for 2 minutes (you can also immediately run them under cold water). Peel the eggs.

Step 7

Meanwhile, in a large saucepan, bring the garlic, soy sauce, mirin, vinegar, red pepper flakes, paprika, and ⅔ cup of water to a boil. Reduce the heat to medium-low and simmer for 5 minutes.

Step 8

Transfer the marinade to a heatproof bowl. Add the eggs and let marinate for at least 1 hour. You can also cover the bowl and store in the refrigerator for later use.

Step 9

Do Ahead: The eggs can be marinated up to 2 days ahead. Keep chilled.

Step 10

Make the matzo balls: In a medium bowl, mix the matzo meal, butter, dill, and remaining 3 eggs until smooth. Slowly drizzle in the seltzer water and continue to mix until incorporated. The mixture should look like a batter. Cover and refrigerate for about 1 hour, until chilled.

Step 11

Bring a large pot of salted water to a boil. Wet your hands and scoop out some of the chilled matzo ball mixture. Roll to the size of about a golf ball until smooth. Wet your hands quickly each time to stop the mixture from sticking to your hands. Using a slotted spoon, carefully lower the balls into the boiling water. (This recipe makes 7 or 8 matzo balls, and my large pot could fit them all.) Reduce the heat to low, cover, and simmer for about 1 hour, until cooked through and fluffy.

Step 12

Remove the pot from the heat and keep covered. Let the matzo balls rest for another 10 minutes.

Step 13

Assemble: If you're making this all at once, bring another large pot of water to a boil. Cook the ramen according to the package directions, then drain.

Step 14

Take about a cup or a ladle's worth of the salted matzo ball water, pour into the broth, and stir to combine. Fill a serving bowl with the broth, making sure to scoop in a good mix of veggies. Add one of the matzo balls and a handful of ramen.

Step 15

At this point, you can be creative with the toppings or keep it simple. I included some corn, sliced scallions, and a small sheet of nori to mirror what I remember from Shalom Japan. Cut the soy-marinated eggs in half and place on top. Sprinkle with chopped dill, season with salt, and drizzle with some garlic-chile oil or the spicy soy marinade.