Egg and shiitake ramen

Name: Egg and shiitake ramen
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Serves 6
Cuisine: Japanese recipes
Ingredients: For the eggs; 6 free-range eggs; 8 tbsp soy sauce; 4 tbsp mirin, from the world food section of large supermarkets (see tips); 2 tbsp sake (see tips); 1 tsp caster sugar; For the ramen; 2 tsp vegetable oil; 3 garlic cloves, sliced; 1 litre fresh, good quality vegetable stock, preferably homemade; 2 tbsp red (often called brown) miso paste – we like Clearspring, from most major supermarkets; 250g shiitake mushrooms, finely sliced; 200g choi sum or pak choi, stems sliced, leaves roughly chopped; 1 tbsp soy sauce; 2 tsp toasted sesame oil; 250g ramen noodles, cooked according to the pack instructions (we like Blue Dragon); 6 spring onions, sliced at an angle; 4 nori seaweed sheets, cut into strips (from the world food section of supermarkets)

Published: 31 Mar 14
Updated: 18 Mar 24

Test kitchen approved

This Japanese egg and shiitake soup recipe packs a punch with earthy shiitake mushrooms and fresh Asian greens.

Serves 6
Hands-on time 30 min, plus 2-24 hours marinating

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Ingredients

For the eggs

6 free-range eggs
8 tbsp soy sauce
4 tbsp mirin, from the world food section of large supermarkets (see tips)
2 tbsp sake (see tips)
1 tsp caster sugar

For the ramen

2 tsp vegetable oil
3 garlic cloves, sliced
1 litre fresh, good quality vegetable stock, preferably homemade
2 tbsp red (often called brown) miso paste – we like Clearspring, from most major supermarkets
250g shiitake mushrooms, finely sliced
200g choi sum or pak choi, stems sliced, leaves roughly chopped
1 tbsp soy sauce
2 tsp toasted sesame oil
250g ramen noodles, cooked according to the pack instructions (we like Blue Dragon)
6 spring onions, sliced at an angle
4 nori seaweed sheets, cut into strips (from the world food section of supermarkets)

Method

Prepare the eggs ahead of time. Bring a pan of water to the boil, then add the eggs and cook for 3-4 minutes. Remove and cool under cold running water. Peel carefully, as they’ll be very soft. Mix the soy sauce, mirin, sake and sugar in a sealable plastic bag. Add the eggs, making sure they’re covered by the liquid. Seal and leave for 2 hours or chill until needed (see tips). If chilling, bring to room temperature before making the ramen.
For the ramen, heat the oil in a pan and gently fry the garlic for 30 seconds. Add the stock and miso paste, then bring to a simmer, stirring until dissolved. Add the mushrooms and choi sum/pak choi stalks, then simmer for 5 minutes. Add the leafy greens, soy sauce, toasted sesame oil and cooked noodles. Simmer for 1 minute.
Stir in the sliced spring onions and nori seaweed strips. Ladle into bowls, then serve straightaway, topped with halved marinated eggs.

Recipe from April 2014 Issue

Nutrition

Nutrition: per serving

Calories: 321kcals
Fat: 10.2g (2.2g saturated)
Protein: 12.2g
Carbohydrates: 37g (4.8g sugars)
Fibre: 3.6g
Salt: 1.8g

delicious. tips

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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Egg and shiitake ramen

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