* 1/4 C. Shoyu soy sauce
* 32 oz. chicken stock
* Half a bigass leek
* About a thumb’s worth of ginger, slivered
* Four cloves of garlic, minced
* ~2 Tbsp. carrot, minced
* A couple shortribs; I used maybe half a pound? I don’t know; I’m a vegetarian, for Chrissakes. Why are you listening to me?
* ~6"x2" sheet of kombu
* 1/8 C. dried woodear mushrooms
* A mess of ramen-style noodles
* A couple oz. baby spinach; I dunno, four? Five? Twenty?
* Scallions
* A couple soft-boiled eggs
* A little olive oil
* A little vegetable oil

Put a little olive oil in a stockpot, throw the garlic and carrots in there once the oil starts shimmering; if you see a plume of smoke, kill the heat for a second and cool it off. Don't brown your garlic, holmes. Cook this until you feel like you are done cooking this; prolly just a couple minutes. Add the ginger, stock, and soy sauce and bring it to a boil. Meantime, throw a _little_ vegetable oil into a skillet—cast iron if you got it—turn the heat up higher than feels responsible, and brown the shortribs on all sides. Once browned, pour the whole thing—oil and all—into the now-boiling stockpot. Reduce heat and simmer for an hour and a half. Put the recipe so far into a Gist, then go run a Final Fantasy XIV instance; that new relic weapon isn’t gonna earn itself.

Set the shortribs aside and strain the solids out of your broth, then return the broth to your pot. Add the kombu and the mushrooms, if you’re into mushrooms; I am not. Simmer for another half hour or so, but more would be better.

Crank your broiler up. Meantime, let the broth cool and separate some, then skim off an amount of the fat; I dunno, use your best judgement. Fat is delicious. Take those shortribs, brush them with a little more of the soy sauce, and broil them up until they get a nice crisp goin’.

Okay. Now you assemble the whole deal: noodles in the bowl, broth over the noodles, fistful of spinach, chuck a rib and half an egg in there, garnish with scallions and a little more kombu, if that’s your thing.