How to Cook Ramen, According to Professional Chefs

Japanese braised pork belly (chashu) or roasted pork loin, thinly sliced.

Soft-boiled egg (half or whole) with a runny or jammy yolk. For extra flavor, marinate the egg in a soy sauce mixture (see our instructions below).

Chopped or sliced scallions for a refreshing kick.

A thin, triangle-shaped sheet of dried seaweed (nori) tucked into the broth for dipping, or a garnish of shredded seaweed.

Fish cake (kamaboko), an eye-catching pink and white topping made of fish paste. It's often a thin, circular slice with scalloped edges and a pink swirl in the center (narutomaki).

Bean sprouts, blanched or stir-fried.

Bamboo shoots (menma), a dried, fermented, seasoned condiment about 2 to 3 inches long and ½ inch wide.

Bok choy, cooked and often halved or quartered longwise through the stem.

Mushrooms, most commonly shiitake, wood ear, or enoki.

Directions at realsimple.com

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