Shoyu (soy sauce) Ramen Soup

Dish description: A simple yet flavorful broth made by infusing bonito–kelp dashi pack. This aromatic shoyu (soy sauce) soup is light but full-bodied, perfect for topping ramen noodles.

Ingredients (2 servings)

・Ramen noodles (fresh): 2 servings
・Eggs (soft-boiled): 2
・(A) Dashi:　
　・Bonito & kelp Dashi pack: 2 packs
　・Water: 800 ml
・(B) Seasoning:
　・Soy sauce: 2 tbsp
　・Sake: 1 tbsp
　・Oyster sauce: 2 tsp
　・Mirin: 2 tsp
　・Salt: a pinch
　・White sesame seeds: for garnish
　・Spring onions (chopped): to garnish
　・Sesame oil: a drizzle

Instructions
・Boil the eggs until they reach desired doneness (runny yolk is typical). Cool and peel.
・In a pot, combine water and dashi packs. Bring to a boil, then simmer gently for 5 minutes. Remove and discard the packs.
・Turn off the heat. Add the soy sauce, sake, oyster sauce, mirin, and salt. Stir and let the soup rest for 10–15 minutes to blend the flavours.
・Cook the noodles according to package instructions in boiling water. Drain.
・Warm the serving bowls. Divide the noodles into the bowls, pour the hot soup over them. Top each with a halved egg, sprinkle on sesame seeds and spring onions, and finish with a drop of sesame oil.