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A brothy, hearty bowl of Rach's ramen noodles comes heaped with crispy tofu, sauteed mushrooms, green beans, soft-boiled eggs, and fresh crunchy radishes.
Boil water and blanch green beans, cold shock, split lengthwise, and reserve.
Cover eggs with cold water, bring to boil, cover and let stand 7 minutes. Drain eggs, crack shells and cool in ice water, then peel.
Heat 2 tablespoons oil in small frying pan, cast iron or nonstick, over medium-high heat, add tofu and season with salt and pepper, brown 2-3 minutes on each side and top with sesame seeds.
Heat a soup pot over medium-high heat and add remaining oil, 2 turns of the pan, brown mushrooms until crispy then season with salt and pepper and add whites of scallions, fresh ginger and garlic. Add the stock and bring to a boil, then wilt in greens of choice and add Mirin, ponzu, shoyu and sesame oil, simmer at low boil until ready to serve.
Bring water to boil for noodles. Cook to package directions.
Fill bowls with ramen, top with soup, arrange green beans, halved eggs, radishes, pickled ginger and remaining scallion greens on soup and serve. Pass with chili oil or sauce.