So Ramen Recipe

Prepare marinade

In a jar or small bowl combine 80 ml soy sauce, 40 ml mirin, 40 ml water and 1 tsp sugar. Stir until sugar dissolves. Set aside to cool.

Cook eggs

Bring a medium pot of water to a gentle boil. Using a spoon, lower 4 large eggs into the water. Boil gently for 6 minutes for soft-set whites and jammy yolks. Meanwhile prepare an ice bath.

When 6 minutes are up, transfer eggs immediately to the ice bath and chill for 5 minutes. Peel the eggs carefully under running water to remove shells.

Place peeled eggs into the cooled marinade, ensuring they are submerged (use a small weight or plastic wrap if needed). Marinate in the fridge at least 2 hours, ideally 4–8 hours. Flip once halfway through if possible.

In a medium saucepan combine 1200 ml water and 500 ml dashi stock. Add smashed ginger, smashed garlic, and chopped scallion whites. Bring to a gentle simmer over medium heat.

Once simmering, reduce heat to low and whisk in 3 tbs white miso paste in a small bowl with a ladle of hot broth until smooth, then return mixture to the pot. Add 1 tbs mirin, 1 tbs soy sauce and 1 tsp sesame oil. Taste and adjust seasoning—add a little more miso or soy if you prefer saltier. Keep broth on very low heat (do not boil aggressively once miso is added).

Simmer the broth gently for 8–10 minutes to allow flavors to meld. Strain the broth into a clean pot or bowl, discarding solids, and keep warm over the lowest heat setting.

Season 250 g diced protein (chicken, pork or tofu) with 1 tsp salt and 1/2 tsp black pepper.

Heat 1 tbs neutral oil in a skillet over medium-high heat. Add the diced protein and sauté until browned and cooked through (about 5–7 minutes for chicken/pork, 3–4 minutes for tofu). Remove from heat and keep warm.

Bring a separate pot of water to a rolling boil. Cook ramen noodles according to package instructions (usually 2–4 minutes for fresh, 4–5 minutes for dried). Just before the noodles are done, blanch 80 g baby spinach or bok choy in the noodle pot for 30–45 seconds until wilted, then remove.

Drain noodles well and divide between 2 bowls.

Reheat the warmed strained broth if necessary and ladle approximately 600 ml (300 ml per bowl) of broth over the noodles in each bowl, ensuring noodles are submerged and hot.

Top each bowl with diced cooked protein, blanched greens, a spoonful of corn if using, sliced scallion greens, nori strips, and a sprinkle of toasted sesame seeds.

Halve the marinated soy eggs and place one half in each bowl cut-side-up so the jammy yolk is visible.

Serve immediately. Provide extra soy or chili oil at the table if diners want to adjust seasoning or heat.