Egg and shiitake ramen

Step 1

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.

Step 2

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.

Step 3

Stir in the sliced spring onions and nori seaweed strips. Ladle into bowls, then serve straightaway, topped with halved marinated eggs.