Step 1

Make the dashi. In a small saucepan over medium-high heat, bring kombu and 2 cups of water to a simmer.

Step 2

Put a small saucepan on medium heat and add 2 cups of water with the kombu. Bring to a simmer.

Step 3

Once simmered for a few minutes, take out the kombu and add the bonito flakes. Let it simmer and then set aside for another ten minutes.

Step 4

Strain the liquid through a fine mesh. Now you have your dashi.

Step 5

In another saucepan, add the chicken stock and the dashi stock and place it on a low heat to keep it ticking over.

Step 6

Now make the tare by heating sesame oil and sauteing garlic and ginger until fragrant. Add the mirin and the soy sauce and remove from the heat.

Step 7

One spoon at a time, add the tare to the dashi stock until seasoned to taste.

Step 8

Now, cook the ramen noodles according to the package directions.

Step 9

Meanwhile, boil up a soft boiled egg and when cool, peel it.

Step 10

Divide into two bowls and ladle the broth on top.

Step 11

Top the bowls with menma, chashu, and narutomaki. Slice the egg and add it on top. Garnish with chopped green onions, a drizzle of sesame oil, and chili oil if you want to turn up the heat.