1 tsp Japanese soy sauce (shoyu) or light soy sauce
1 tsp mirin
¼ tsp sesame oil
350g fresh ramen noodles or 180g dry ramen noodles
To make the soy marinated eggs
Fill a small saucepan with enough water to completely cover the eggs and bring to a boil.
Gently place the eggs into boiling water. Reduce heat to a very gentle simmer. Cook for 7 minutes.
Remove the eggs from the pot and put them in an ice bath to cool for 3 minutes.
While the eggs are cooling, mix water, mirin and soy sauce in a resealable bag and set aside.
Remove the eggs from the ice bath and gently peel. Place peeled eggs into the resealable bag with marinade and seal. Ensure the eggs are fully submerged. Marinate for at least 4 hours in the refrigerator.
To make the ramen broth
In a large pot, bring the chicken stock up to a simmer over medium heat.
Turn off the heat. Add Oishii Instant Ramen Blend, soy sauce, mirin and sesame oil to the stock. Stir to combine.
Fill a second large pot with water and bring to a boil. Add the noodles and cook according to the instructions on the package. Once cooked, quickly drain and portion out into each serving bowl.
Spoon broth into each bowl over the noodles.
Remove the eggs from the marinade, cut in half and place on top of hot ramen. Add any other toppings of your choice. We recommend Miso Butter Corn, and a choice of protein such as Japanese Chashu Pork, Crispy Tofu, Ginger & Garlic Pork Mince or Miso Grilled Chicken. Other toppings may include spring onion, radishes, julienned carrots, nori and enoki mushrooms. Serve immediately.