Easy Ramen Recipe With Soy Marinated Eggs
A simple homemade ramen with rich broth and soy-marinated eggs. It takes a little time, but the steps are easy — and the result is a deeply flavourful bowl that’s completely worth the wait.
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Ingredients
- 6 eggs
- 100 ml light soy sauce
- 100 ml mirin
- 50 ml rice vinegar
- 2 litres fish stock follow instructions above to make your stock
- 800 grams udon noodles straight to wok variety
- 200 grams sweetcorn tinned
- 20 grams spring onions
- 4 teaspoons pickled sushi ginger
- 8 seaweed thins
Instructions
- Start by making your eggs. Bring a large pan of water to the boil and add your eggs. Boil for 7 minutes, then remove from the water and run under the cold tap to cool them. Peel the eggs.
- In a dish or bowl, mix together the soy sauce, mirin and rice vinegar. Add the eggs and leave them for 12 hours (or preferably overnight), turning every so often.
- When you are ready to start cooking, pour your fish stock into a large saucepan and bring to a simmer. Taste it - if it needs salt, add a pinch. Add your noodles and cook for 5 minutes.
- Meanwhile, prepare your toppings. Pour the sweetcorn into a bowl and put in the microwave for 1.5 minutes. Cut the spring onions into small slices. Break up the seaweed thins.
- To compile the dish, use tongs to lift the noodles into 4 bowls. Add the toppings - sweetcorn, spring onions, seaweed, pickled ginger. Cut the eggs in half and put 1.5 in each bowl. Then ladle over the stock. Enjoy!
Notes
Leftovers and Storage
Leftover broth keeps well in the fridge for up to three days, or freeze it in portions for a quick start to your next ramen night.The marinated eggs are best within two days but still lovely after three.
When reheating, cook fresh noodles each time — they don’t love sitting around in broth.
