Miso Ramen with a Soy Marinated Egg

Ingredients

1 tbsp

Sesame oil

1/2 oz

Garlic

2 oz

Spring onions

1/2 oz

Fresh ginger

1 tsp

Sriracha sauce

3 tbsp

Miso paste

32 fluid ounce

Chicken broth

16 fluid ounce

Water

1 tbsp

Salted butter

1 package

Dried seaweed

6 oz

Ramen noodles, cooked

1

Soy marinated egg, prepped

as needed

Salt and pepper

Marinated Egg Prep:

4

Hard boiled eggs, cold

4 fluid ounce

Soy sauce

1 fluid ounce

Rice wine vinegar

3 tbsp

White sugar

10 fluid ounce

Water

Directions

1. Place the sesame oil in large saucepan over medium heat. Add the garlic, ginger and half of the spring onions (reserve the rest for garnish) and cook, stirring often, until translucent, about 3 minutes.

2. Add the sriracha sauce to the sauce pan and stir for approximately 30 seconds.

3. Stir in the miso paste and while whisking, gradually add the chicken broth and water to the sauce pan.

4. Simmer partially covered for 15 minutes.

5. After 15 minutes, whisk in the butter and season with salt and pepper.

6. Soy Marinated Egg Preparation:

7. Place the soy sauce, rice wine vinegar, white sugar and water into a stainless steal mixing bowl.

8. Using a whisk, mix all of the ingredients until well incorporated and the sugar has dissolved.

9. Place the hard boiled eggs into the mixture and cover tightly with plastic wrap.

10. Place the bowl into the fridge for 24 hours.

11. After 24 hours remove the eggs from the marinate and use as desired.