This Japanese egg and shiitake soup recipe packs a punch with earthy shiitake mushrooms and fresh Asian greens.
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Ingredients
For the eggs
- 6 free-range eggs
- 8 tbsp soy sauce
- 4 tbsp mirin, from the world food section of large supermarkets (see tips)
- 2 tbsp sake (see tips)
- 1 tsp caster sugar
For the ramen
- 2 tsp vegetable oil
- 3 garlic cloves, sliced
- 1 litre fresh, good quality vegetable stock, preferably homemade
- 2 tbsp red (often called brown) miso paste – we like Clearspring, from most major supermarkets
- 250g shiitake mushrooms, finely sliced
- 200g choi sum or pak choi, stems sliced, leaves roughly chopped
- 1 tbsp soy sauce
- 2 tsp toasted sesame oil
- 250g ramen noodles, cooked according to the pack instructions (we like Blue Dragon)
- 6 spring onions, sliced at an angle
- 4 nori seaweed sheets, cut into strips (from the world food section of supermarkets)
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Method
- Prepare the eggs ahead of time. Bring a pan of water to the boil, then add the eggs and cook for 3-4 minutes. Remove and cool under cold running water. Peel carefully, as they’ll be very soft. Mix the soy sauce, mirin, sake and sugar in a sealable plastic bag. Add the eggs, making sure they’re covered by the liquid. Seal and leave for 2 hours or chill until needed (see tips). If chilling, bring to room temperature before making the ramen.
- For the ramen, heat the oil in a pan and gently fry the garlic for 30 seconds. Add the stock and miso paste, then bring to a simmer, stirring until dissolved. Add the mushrooms and choi sum/pak choi stalks, then simmer for 5 minutes. Add the leafy greens, soy sauce, toasted sesame oil and cooked noodles. Simmer for 1 minute.
- Stir in the sliced spring onions and nori seaweed strips. Ladle into bowls, then serve straightaway, topped with halved marinated eggs.
Nutrition
- 321kcals Calories
- 10.2g (2.2g saturated) Fat
- 12.2g Protein
- 37g (4.8g sugars) Carbs
- 3.6g Fibre
- 1.8g Salt
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