Shoyu Ramen with Soft-Boiled Egg

Soy-broth ramen finished with charred scallions and a jammy egg.

Ingredients

• 2 portions Ramen noodles (fresh)
• 1 L Chicken stock
• 3 tbsp Soy sauce
• 1 tbsp Mirin
• 1 inch Ginger, sliced
• 2 cloves Garlic
• 2 Eggs
• 2 Scallions, charred
• 2 Nori sheets

Method

1. Simmer stock with ginger, garlic, soy and mirin 15 min. Strain.
2. Boil eggs 6:30 for jammy centers; peel, halve.
3. Cook noodles 2-3 min in a separate pot; divide into bowls.
4. Pour broth over noodles. Top with egg, charred scallion, nori.