UN-DORM ROOM RAMEN

Way more delicious than dorm-room ramen is a close-to-scratch Homemade Ramen.

RECIPE: Homemade Ramen Noodle Soup
Homemade ramen soup is so much more exceptional than the microwave-zapped packaged version. Of course, it takes more time, but its additional ingredients make it a truly soul-warming food. Makes 2 portions, easily multiplied.

Ingredients
1 large egg, at room temperature
3 cups high-quality chicken broth (for example, homemade)
1 cup dashi broth, from jug or made with boiling water and dry flakes or powder
100 grams or about 4 ounces air-dried Asian wheat noodles (not everyday dry pasta made from durum wheat)
1 cup greens such as leaf lettuce or spinach, cut into ribbons and lightly packed
3 medium or 2 large scallions, white and light green portions only, chopped on the bias
Slivers or thin julienne of fresh peeled ginger, pickled ginger, carrot or daikon, or a mix, to taste
Several short sprigs cilantro, leaves and tender stems only, to taste
Chile crisp, chile sauce or hot sauce, as garnish, to taste.

Directions
Prepare the soft-cooked egg: Ready a large bowl with cold water and several ice cubes. To a saucepan 3/4-filled with boiling water, add the egg. Cook for 5 minutes exactly. Lift the egg and place in the ice water for 1 minute, jostling both a bit. Remove the egg and set aside to cool further.

In one pot, combine the chicken and dashi broths, bring to a boil and then keep at a simmer. In another large pot, cook the noodles in a large amount of boiling water. At Colorado’s elevation, boil air-dried wheat noodles for 5 minutes unless you prefer more “al dente.” While the pots are boiling, gently peel the egg as best you can.

Into 2 warmed bowls, use tongs to remove as many noodles as possible, dividing them equally. Ladle the broth equally over the noodles and then garnish the bowls with equal portions of the remaining ingredients, to taste, placing 1/2 of the egg, round side down, into each bowl as a final flourish.