Serves 2 | 30 minutes (plus marinating time)
Ingredients
- 4 Olliff Farm eggs
- 60ml soy sauce
- 60ml mirin
- 1 tbsp sugar
- 60ml water
- 600ml good chicken or miso ramen broth
- 2 portions ramen noodles
- Sliced spring onion, nori and sesame seeds, to serve
Method
- Place the eggs in a pot of cold water, bring to the boil, then reduce to a simmer and cook for 6.5 minutes for a soft, jammy yolk.
- Drain and cool under cold water, then peel carefully.
- Combine the soy sauce, mirin, sugar and water in a container, add the peeled eggs, and marinate in the fridge for at least 2 hours (or overnight for a deeper flavour).
- When ready to serve, bring the broth to a simmer and cook the noodles according to the packet instructions.
- Divide the noodles and broth between bowls, halve the marinated eggs and place on top, and finish with spring onion, nori and sesame seeds.