Final Assembly, Completing the Bowl

Ingredients per bowl

2 cups prepared tonkotsu broth

3 tbsp prepared shoyu tare

5 oz prepared ramen noodles (Sun Noodle brand preferred, cook per instructions)
Available at H Mart in the refrigerator case or by mail order

1 prepared ajitsuke tamago egg, sliced in half or whole

2 slices chashu, rewarmed

1-2 tbsp prepared pickled shiitake mushrooms

10-20 small enoki mushrooms

2 pieces dried nori seaweed, cut into 2”x4” strips

1 bunch scallions, sliced thin on the bias

1-2 tsp prepared scallion oil

Togarashi (Japanese pepper spice blend), added to taste

Instructions

1. Boil water for the noodles. Bring broth to a boil.
2. Preheat large bowls in a warm oven at lowest setting.
3. Prepare an assembly line of small bowls and plates with the above ingredients to be used as garnishes.
4. Cook noodles, following manufacturer’s instructions. I like to remove them about 15-30 seconds prior to being done, as the bowls will need to be taken to the table and the hot broth will do the rest of the cooking. NEVER COOK THE NOODLES DIRECTLY IN THE BROTH! That is, unless you like noodle jello. By now can you guess what went terribly wrong one Christmas Eve family dinner?
5. Place cooked noodles in bowl.
6. Add egg, chashu, shiitake, and enoki to noodles, making sure to arrange in a visually pleasing way.
7. Place two pieces of nori against the inside edge of the bowl
8. Ladle 2 cups boiling broth (or enough to just cover noodles) plus 3 tbsp tare into the warm bowls, conversely, add tare directly into ladle while serving the broth for better dispersion. Add tare or broth if more or less salty flavor is needed.
9. Finish with scallions, scallion oil, and a sprinkle of togarashi.
10. Enjoy your first bowl!