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 clove garlic cloves
• 1 tbsp sesame oil

Method

1. 1

   Lower the eggs gently into boiling water and cook for exactly 6 minutes, then transfer to iced water. Peel carefully when cool.

2. 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. 3

   Cook the ramen noodles according to packet instructions and divide among deep bowls.

4. 4

   Warm the pork slices in the broth for 2 minutes. Drain the sweetcorn and add to the pan to warm through.

5. 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.