Ramen

Prepare any toppings you will be using and have them ready to serve. Gather everything else you need.

Heat the oil in a large pot over medium heat, until shimmering. Add the onion or shallot, and ginger if using. Cook for a minute, then add the garlic. Cook until the onion is softened.

Add the soy sauce, Mirin if using, and stir to combine. Add the broth, pull out the ginger and discard. If you are using miso, add it now and stir until mixed.

If you are using wakami, put it in a bowl and cover with cold water. Let it swell and expand, then drain and add to the broth.

Adjust the temperature as need to keep the broth hot, but not quite boiling.

Warm the ramen eggs if you have them. If you still have the marinade, you can separate the eggs out, heat up the marinade, then pour it back over the eggs. If the marinade has been dumped already, just use warm water.

Bring a pot of water to a boil.

Cook a bundle of noodles until soft, about 3-4 minutes. Use a metal spider or sieve to remove the noodles. Allow to drain and move to a bowl.

Add toppings, ladle in broth carefully so you don't drown your ramen eggs, and salt and pepper as desired.

Use the boiling water to make the next noodle bundle.

Chicken:
(Serves 6)
Use 2-3 chicken breasts, depending on size. Whisk together 1 1/4 cup soy sauce, 1/3 cup honey, 3 T. vinegar, and 1 tsp. garlic powder. Marinate the chicken for several hours.

Either cook the chicken sous vide, then sear to finish or heat an oiled pan over medium high heat and cook until browned and cooked through. Let rest about 10 minutes before chopping up.

Flank steak:
Lay the meat on a cooling rack over a sheet pan and sprinkle both sides with salt and pepper.

Heat an oiled pan on high heat. Sear the steak until browned and crusty on each side (it will still be rare in the center). Let rest 10 minutes. Sharpen your knife before cutting to ensure you get the thinnest cut possible. Cut into reasonable sized pieces if necessary, then slice against the grain as thin as you can.

Ideally, the hot broth will finish cooking the meat slices within a minute or so of serving. If you are not sure the meat is thin enough to cook that quickly, put it in the bottom of the bowl before serving everything else. This will give it more heat for longer.

Pork: