Ingredients
- 2 eggs
- 1/4 cup soy sauce
- 2 tbsp mirin
- 2 tbsp rice wine vinegar
- 1 tbsp sesame oil
- 3 teaspoons grated ginger
- 4 teaspoons grated garlic
- 4 cups chicken broth
- 4 cups water
- 1 ounce dried shiitake mushrooms
- 2 packages instant ramen noodles
- 1/2 cup chopped spring onions
- 1/2 cup fried golden panko crumbs
- 1/2 cup corn kernels
- Black sesame seeds (to taste)
- Chilli oil (to taste)
- I seaweed nori sheet cut in half, to decorate
- Char sui pork rashers (3 or 4 pieces) or some other protein such as chicken, teriyaki beef, miso salmon or prawns
Method
- To make the Shoyu Tamago eggs, mix the mirin, rice wine vinegar and soy sauce in a small bowl.
- Boil the eggs for 8 minutes.
- Peel the eggs and drop them in the sauce to marinate for 15 minutes, turning occasionally.
- To make the spicy ramen noodle soup, heat the sesame oil in a pan. Add the garlic and ginger and fry for 2 minutes.
- Add the broth and the water. Bring to a simmer then add the mushrooms and simmer for 10 minutes.
- Add the noodles to the soup and simmer for an additional 5 minutes.
- Add the spring onions and stir through.
- Remove from heat, stir in the corn, and top with the Shoyu Tamago eggs, Char Sui pork rashers and crunchy panko crumbs. Season with chilli oil, sesame oil, black sesame seeds and salt to taste. Decorate with a portion of nori sheet.
- Note: Buy the Char Sui pork ready made or make it yourself by marinating pork in a jar of char sui sauce. Instead of pork, you can also add chicken, teriyaki beef, miso salmon or prawns..
Product used in recipe
- Obento - Mirin Seasoning
- Obento - Rice Wine Vinegar