Japanese Egg Drop Ramen

In a large pot, combine chicken broth, water, soy sauce, mirin, sesame oil, ginger, garlic, and sliced shiitake mushrooms. Bring to a boil over medium-high heat, then reduce heat and simmer for 15 minutes to allow the flavors to meld.

While the broth simmers, cook the ramen noodles according to package directions. Drain and set aside.

In a small bowl, whisk the eggs together thoroughly. Gradually drizzle the cornstarch slurry into the simmering broth, stirring constantly. This will thicken the broth slightly.

Slowly drizzle the whisked eggs into the simmering broth in a thin, steady stream, stirring gently in a circular motion with chopsticks or a fork. The eggs will cook almost instantly and form delicate ribbons.

Divide the cooked ramen noodles among four bowls. Ladle the egg drop broth over the noodles.

Garnish with sliced green onions, nori seaweed strips, and a drizzle of chili oil (optional). Serve immediately.