Steps

1. Fill a pot with water and bring to a boil. Once boiling, add 1/2 tsp salt (not included in the recipe ingredients). (Key Tip!) Adding salt helps the egg white solidify quickly even if the shell cracks.
   🕒 01:41
2. Gently place 1 egg into the boiling water and boil for 7 minutes and 30 seconds. (Key Tip!) Use an egg that has been out of the refrigerator for 5 minutes. To center the yolk, gently roll the egg with a ladle for the first 2-3 minutes of boiling.
   🕒 02:10
3. In a bowl, combine 2 tsp Chicken Bouillon Powder and 1/2 tsp sugar. Pour in 50ml hot water and mix well until dissolved. (Key Tip!) Chicken bouillon powder dissolves poorly in anything less than hot water, so make sure to dissolve it thoroughly.
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4. Add 1/2 tsp grated garlic, 2 tsp soy sauce, 1 tsp sesame oil, and black pepper to taste to the dissolved soup mixture and mix well.
   🕒 03:10
5. Add 200ml water and mix again. Cover with plastic wrap and refrigerate. (Key Tip!) If you don't have cold water, using ice water with ice cubes is a good alternative.
   🕒 03:25
6. After boiling the egg for 7 minutes and 30 seconds, turn off the heat and immediately transfer the egg to an ice bath for about 10 minutes. (Key Tip!) Not cooling the egg immediately in an ice bath will make it difficult to peel. Always use ice water and be careful not to let the water warm up.
   🕒 03:51
7. Fill another pot with plenty of water and bring to a boil.
   🕒 04:23
8. While the water is boiling, trim the root ends of 1 green onion and slice it thinly.
   🕒 04:35
9. Once the water is boiling, add 100g somen noodles and cook according to package directions or until desired firmness. (Key Tip!) Be careful to prevent overflow while cooking.
   🕒 05:00
10. When the somen noodles are cooked, turn off the heat, drain them, and immediately rinse them thoroughly under cold running water while rubbing to remove stickiness, then drain well. (Key Tip!) Thoroughly rubbing the noodles under cold water will give them a better texture and make them more delicious.
    🕒 05:26
11. Tap the rounded end of the ice-cooled boiled egg to crack it, and peel the shell while keeping it submerged in water. (Key Tip!) Start peeling from the cracked part, and if you gently rub the egg with the ball of your thumb, it will peel cleanly.
    🕒 06:03
12. Cut the peeled hard-boiled egg in half using a string. (Key Tip!) Using a string will result in a clean cut.
    🕒 06:31
13. Place the drained somen noodles in a serving bowl and pour in the refrigerated soup.
    🕒 06:53
14. Place 2 slices of ham, folded in half, on top, and add the halved hard-boiled egg.
    🕒 07:08
15. Top with seasoned bamboo shoots (menma) to taste.
    🕒 07:17
16. Sprinkle with the thinly sliced green onions and it's ready. (Key Tip!) Toppings can be customized to your preference. Chashu pork is also a recommended alternative to ham.
    🕒 07:21