Makes 4 Servings
- 1 pound dry or fresh ramen noodles
- 2 quarts water
- 1/3 cup white vinegar
- 4 eggs
- 1 1/2 quarts chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon shredded ginger
- 1 clove garlic, thinly sliced
- 1 carrot, shredded
- 1 cup medium-dice tofu
- Pinch freshly ground black pepper
- Crushed red chili flakes, as needed
- 4 scallions, thinly sliced
- Cook the noodles in a pot of boiling salted water until they are tender. Drain the noodles and reserve.
- To prepare the eggs, combine the water and vinegar in a shallow pan. Bring the water to 180 degrees F over low-to-medium heat. Crack the eggs into individual custard cups. While swirling the water inside the pan with a wooden spoon, gently slide the eggs into the water and let them cook until the white is cooked and the yolk is the desired doneness, 6 to 8 minutes.
- Using a slotted spoon, remove the eggs from the water and gently pat dry with a clean towel. Place the finished eggs on a dish and reserve.
- In a medium-sized soup pot, combine the broth, soy sauce, ginger, garlic, carrot, and tofu. Bring to a simmer over moderate heat. Add the salt, pepper, and chili flakes.
- Evenly distribute the noodles into four soup bowls and top each bowl with a poached egg. Fill the bowls with the broth and garnish with the scallions. Serve immediately.