Steps

• Soak the dried shiitake mushrooms in water for at least 3 hours

• For the soft-boiled egg typical of ramen, boil it for exactly 6 minutes and then transfer it to a bowl of ice water

• Wait 5 minutes for the egg to cool

• Meanwhile, prepare a cup with water, soy sauce, crushed garlic, and ginger

• Peel the egg and immerse it in the cup for marinating, store in the fridge for at least 3 hours

• After the time has passed, take the rehydrated mushrooms and slice them

• Strain the mushroom water and also strain the liquid used for egg marinating

• Put both liquids in a pot and add about 2 cups of water and half of the sliced mushrooms

• Open the instant ramen cups, remove the aromatic sachets found inside and add them to the broth, also add soy sauce according to your taste

• Bring the broth to a boil and meanwhile finely chop the red cabbage

• Once boiling, pour the broth into the instant ramen cups up to the level indicated on the package and cover for 3 minutes with a cutting board

• After 3 minutes, pour the entire contents of the 2 cups into a ramen bowl

• Add the remaining part of the broth with the mushrooms

• Garnish with the remaining unboiled mushrooms, corn, and red cabbage

• Finally, cut the egg in half, placing the two halves on the ramen and add black sesame seeds on top

• Serve and enjoy with chopsticks for an authentic experience