Egg and shiitake ramen
- April 2014
- Serves 6
- Hands-on time 30 min, plus 2-24 hours marinating
This Japanese egg and shiitake soup recipe packs a punch with earthy shiitake mushrooms and fresh Asian greens.
- 10.2g (2.2g saturated)
- 37g (4.8g sugars)
You’ll have lots of marinade left to dress Asian salads. It will keep, chilled, for up to a week.
The cooked eggs will keep in the marinade (see step 1) in the fridge for 24 hours.
Mirin is a sweet rice wine and sake is a dry, wine-strength tipple made from fermented rice. Both are regularly used in Japanese cooking and available in supermarkets. Dry sherry is a decent substitute for sake if you can’t find any.
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