Shoyu ramen with marinated egg

Ingredients

• For the eggs: 2 eggs, 4 tbsp UMAMI Soy sauce, 4 tbsp UMAMI Mirin Fu, 4 tbsp water
• For the broth: 800 ml chicken stock, 1 tsp UMAMI Hon Dashi
• For the tare: 4 tbsp UMAMI Soy sauce, 2 tbsp UMAMI Mirin Fu
• 2 portions of ramen noodles
• 2 spring onions
• 1 sheet of UMAMI Yaki Sushi Nori
• A few drops of UMAMI Toasted sesame oil
• Slices of roast pork (chashu), optional

Method

1. 01

   Eggs: cook them in boiling water for 6 minutes 30 seconds, then cool in iced water and peel. Place them in a bag with the soy sauce, Mirin Fu and water and leave in the fridge for at least 6 hours.

2. 02

   Heat the chicken stock and dissolve the Hon Dashi in it, without letting it boil hard.

3. 03

   Divide the tare between two large bowls and warm it with a little hot water.

4. 04

   Cook the noodles according to the packet instructions and drain well.

5. 05

   Pour the hot broth into the bowls, stir it into the tare and add the noodles.

6. 06

   Top with the halved eggs, the spring onion, the nori, the pork if using and a few drops of sesame oil.