2 tbsps soy sauce
2 tbsps mirin
4 tbsps water
2 large eggs
2 x 90 g bundles Organic Hakubaku Ramen Noodles
4 cups chicken stock
Salt, to taste
3 tbsps soy sauce
50 g baby spinach
Barbeque pork slices*
4 spring onions, finely sliced
1 sheet nori, shredded or cut into squares
Shoyu Ramen & Egg Soup
Prep Time 15 mins Cook Time 25 mins, 4-8 hrs to marinate egg
1. Ramen egg: combine soy sauce, mirin & water in a zip lock bag. Set aside. Bring
a medium saucepan of water to the boil. Carefully add eggs & boil for 6 mins. Remove
from saucepan & run cold water over eggs to stop cooking. Once cooled, peel. Add
to the soy mixture. Make sure they are fully submerged. Leave to marinate over night
in the refrigerator or for at least 4 hours. Tip: tie a rubber band around the bag so
eggs stay submerged.
2. Prepare ramen noodles as per pack instructions, set aside.
3. Place stock into a large saucepan & bring to the boil. Add soy sauce & salt to taste.
4. Divide noodles & spinach between 4 bowls. Pour over hot stock & top with sliced BBQ pork,
spring onions, nori & half a ramen egg each.
*Tip: BBQ pork can be replaced with any protein that you like. You can also find cooked
roast pork in the hot meat section of some major supermarkets.