by Lekiu Distributors Ltd.

Shoyu Ramen & Egg Soup

Shoyu Ramen & Egg Soup

  • Boiled, Steam 煮


Ramen Egg Ingredients:

2 tbspmirin
4 tbspwater
2 large eggs

Main Ingredients:

2 bundlesHakubaku Organic Ramen
4 cupschicken stock
Salt, to taste
50 gbaby spinach

Topping Ingredients:

Barbeque pork slices
4 spring onions, finely sliced
1sheet nori, shredded or cut into squares


To make ramen egg:

1. Combine soy sauce, mirin & water in a zip lock bag. Set aside.
2. Bring a medium saucepan of water to the boil. Carefully add eggs & boil for 6 mins. Remove from saucepan & run cold water over eggs to stop cooking. Once cooled, peel.
3. Add to the soy mixture. Make sure they are fully submerged. Leave to marinate over night in the refrigerator or for at least 4 hours. Tip: tie a rubber band around the bag so eggs stay submerged.

To make ramen:

1. Prepare ramen noodles as per pack instructions, set aside.
2. Place stock into a large saucepan & bring to the boil. Add soy sauce & salt to taste.
3. Divide noodles & spinach between 4 bowls. Pour over hot stock & top with sliced BBQ pork, spring onions, nori & half a ramen egg each.

Recipe Calls For:

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