I have been eating ramen for as long as I can remember. I am thankful for a husband who truly loves ramen (he found this place for us to try last time we were in Tokyo), understands good ramen, and gets that making a good hard-boiled egg is a tough task.

Things I learned from this recipe:

I experimented with the time on my hard-boiled eggs. I’ve been trying to prefect the right amount of rawness in the center and got closer this time. Eight minutes in the pot was close. I will try 7:30 next time.

I always save half of the egg (sometimes only ¼) as the last bite I eat. There is something about the yolk being marinated in the broth for the entire length of the meal that makes it seem like dessert.

Would I make this again?:

Being half Japanese means ramen is like eating macaroni and cheese for others, so yes. And living in Western Washington means ramen is appropriate nine months out of the year.