Clam juice and scallion-garlic oil are the secret flavor boosters for making delicious homemade ramen bowls in less than 30 minutes.

Ingredients

• 2 large scallions, thinly sliced (about 2/3 cup)
• 4 medium garlic cloves, thinly sliced (about 2 tablespoons)
• 1/2 cup neutral cooking oil, such as canola oil or grapeseed oil
• 4 teaspoons toasted sesame oil
• 4 cups chicken broth
• 4 cups clam juice (from 4 [8-oz.] bottles)
• 2 tablespoons soy sauce
• 1 teaspoon kosher salt, plus more to taste
• 4 large eggs
• 20 ounces uncooked fresh ramen noodles
• 16 slices chāshū (braised pork belly, optional)
• 1 scallion, thinly sliced
• 2 teaspoons furikake seasoning

Directions

1. Place scallions, garlic, and neutral oil in a small skillet. Cook over low until the garlic turns golden, about 15 minutes. Set aside, and let cool slightly, about 10 minutes. Drain oil through a fine mesh strainer into a small bowl, discarding solids. Stir in sesame oil.
2. Pour chicken broth and clam juice into a medium saucepan. Bring to a boil over medium-high; remove from heat. Stir in soy sauce and salt, stirring until combined. Season with additional salt to taste, if desired. Cover and keep warm over low heat.
3. Meanwhile, fill a large bowl with water and ice. Bring a medium pot of water to a boil, then reduce heat to a simmer. Using a large spoon, gently lower the eggs into the water one at a time. Cook for 7 minutes, then transfer eggs to the bowl with ice water. Peel eggs when ready to serve.
4. Bring a large pot of water to a boil over high. Add ramen noodles; cook according to package directions. Drain noodles, and divide evenly among 4 bowls.
5. Pour about 2 cups broth mixture into each bowl. Halve soft-boiled eggs. Top each bowl evenly with chāshū (if using), 2 egg halves, sliced scallion, 1/2 teaspoon furikake, and the scallion-ginger oil.