Dairy-Free Ramen with Shiitake and Greens

Instructions

1. 1Place the about 28.4 g dried shiitake mushrooms in a heatproof bowl. Pour enough hot water over them to cover completely. Let them soak for at least 30 minutes until they are soft. Drain the mushrooms, carefully remove and discard the tough stems, and slice the about 28.4 g shiitake mushroom caps into 0.635 cm thick pieces.
2. 2Bring a large pot of unsalted water to a rolling boil over high heat (100°C / 100°C). Add the about 340 g ramen noodles and cook for the time specified on their packaging, usually 3-5 minutes, until they are tender but still have a slight bite. Drain the noodles immediately in a colander and set them aside.
3. 3In a large heavy-bottomed pot, combine the 8 cups of vegetable broth, 2 tablespoons of soy sauce, 2 tablespoons of mirin, 1 tablespoon of sesame oil, 1 teaspoon of grated ginger, and 2 minced cloves of garlic. Bring this mixture to a boil over medium-high heat (204.4-232.2°C / 200-230°C). Once boiling, reduce the heat to low (93.33-121.1°C / 95-120°C) and let it simmer gently for 15 minutes to allow the flavors to meld.
4. 4Add the sliced about 28.4 g shiitake mushroom caps to the simmering broth. Continue to simmer for another 10 minutes, allowing the mushrooms to soften and absorb the broth's flavor.
5. 5Stir in the 4 cups of baby spinach. Cook for 1-2 minutes, just until the spinach leaves are wilted into the hot broth. The broth should be steaming and the spinach should be bright green and limp.
6. 6Divide the cooked about 340 g ramen noodles evenly among four serving bowls. Carefully ladle the hot broth, along with the about 28.4 g shiitake mushrooms, over the noodles in each bowl.
7. 7Garnish each bowl with 1/2 tablespoon of chopped green onions and top with one of the 4 large soft-boiled eggs, which should be halved lengthwise to show the runny yolk.

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