Shoyu Ramen with Soft-Boiled Eggs
Ingredients
- 320 g ramen noodles
- 1500 ml chicken stock
- 5 tbsp soy sauce
- 2 tbsp mirin
- 4 eggs
- 300 g char siu pork or roasted pork slices
- 200 g sweetcorn
- 4 spring onions
- 3 garlic cloves
- 1 tbsp sesame oil
Nutrition (per serving)
- Calories
- 673 kcal
- Protein
- 37.9 g
- Carbohydrate
- 82.4 g
- of which sugars
- 16.5 g
- Fat
- 19.5 g
- of which saturates
- 5.7 g
- Fibre
- 4.5 g
- Salt
- 8.95 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Lower the eggs gently into boiling water and cook for exactly 6 minutes, then transfer to iced water. Peel carefully when cool.
- 2
Fry the crushed garlic in sesame oil for 1 minute, then add the chicken stock. Stir in the soy sauce and mirin and bring to a steady simmer for 10 minutes.
- 3
Cook the ramen noodles according to packet instructions and divide among deep bowls.
- 4
Warm the pork slices in the broth for 2 minutes. Drain the sweetcorn and add to the pan to warm through.
- 5
Ladle the hot broth over the noodles. Arrange the pork, sweetcorn, and halved soft-boiled eggs on top, then scatter with sliced spring onions.
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