Creamy spicy ramen with soy eggs
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- Preparation:
- Total:
- Serves: 4 persons
Ingredients
- 3 dlwater
- 1 ½ dlsoy sauce
- 1 ½ tbsprice vinegar
- 1 ½ tbspcane sugar
- 1star anise
- 1 tspchilli flakes
- 6fresh eggs
- water
- 1 tbspwok oil
- 400 gminced meat (pork)
- 2garlic cloves
- 2 tbspsoy sauce
- 8 dlbeef bouillon
- 2 tbspsoy sauce
- 1 tspchilli flakes
- 1star anise
- 1bay leaf
- 4 dlsoya drink
- 3 tbsptahini (sesame paste)
- 250 gramen noodles
- water
- 1 tincorn kernels
- 60 gpreserved ginger
- 3spring onions incl. green parts
- ½ bunchcoriander
Instructions
Step 1
Bring the water to the boil with all the other ingredients up to and including the chilli flakes, reduce for approx. 2 mins., leave to cool, transfer to a sealable container. Cook the eggs in boiling water for approx. 7 mins., rinse briefly under cold running water, peel carefully, place in the soy mixture. Marinate the eggs in the fridge for at least 6 hrs.Step 2
Heat the oil in a pan. Brown the mince for approx. 6 mins. Add the garlic and cook briefly. Add the soy sauce, mix in. Remove the meat. Add the stock, soy sauce, chilli flakes, star anise and bay leaf, bring to the boil, simmer (uncovered) for approx. 5 mins. Add the soya milk and tahini, mix well, gently heat through, return the meat to the pan.Step 3
Cook the ramen noodles in boiling water for approx. 2 mins., drain, divide between bowls along with the corn, ginger and spring onions. Add the soup and mince. Drain the eggs, cut in half, place on top, garnish with the coriander.