Matzo Balls Ramen Recipe

For the preparation of the eggs (starting the day before), make the marinade by mixing water, soy sauce, mirin, and sugar. Bring to a boil for a few seconds and mix well.

Bring a pot of water to a boil with 1 tablespoon of vinegar. Add your eggs and cook for 5 minutes and 30 seconds. Dip your eggs in a bowl of ice water to stop the cooking. Let them cool and then peel them.

In a container, pour the marinade. The eggs should be covered with marinade. Let them marinate for a minimum of 3 hours in the refrigerator, depending on the desired intensity.

For the preparation of the meatballs: place the eggs, ginger, and salt in a bowl until everything is smooth. Add the matzo, blend, and mix until everything is homogeneous. Cover with a damp cloth and let it rest in the refrigerator for 1 hour.

Bring a pot of water to a boil. Make small balls and drop them into the boiling water. Let them cook in the boiling water for 15 minutes, then set aside.

For the preparation of the broth: in a saucepan, add water, chicken bouillon cubes, sriracha sauce, Worcestershire sauce, grated garlic, ginger, and bring to a boil, then let simmer for 15 minutes. Set aside.

Cook the rice noodles in boiling water for 3 minutes. Rinse them under cold water after cooking and add a little oil to prevent them from sticking together.

Soak the mushrooms for 15 minutes in cold water and drain them. The mushrooms will swell. When the broth is ready, add the mushrooms to the hot broth. The mushrooms will cook themselves in it.

To finish, in a bowl, combine some ladles of chicken broth with the mushrooms, add the rice noodles, 2 matzo balls, and an egg cut in half. For garnish, add chopped green onion, toasted sesame, and nori chips on top.