Japanese Miso Ramen

First of all, cook the whole Eggs (2). Fill a medium saucepan with water and place it over high heat. Once boiling, turn the heat to medium and carefully add the eggs using a tablespoon.

Keep an eye on the time: we need soft-boiled eggs for this one. Boil the eggs for 6 mins. Then immediately drain them, rinse the eggs under cold running tap water and place them in the fridge right away.

Once cooled, peel the eggs carefully under running tap water if necessary. Keep the peeled eggs at room temperature until needed later. Don’t slice them yet.

Pour the Water (720 mL) in a large saucepan and add the Red Miso Paste (2 Tbsp) and half of the Dark Soy Sauce (2 tsp).

Give it a good stir and bring it to a gentle boil. Once the red miso paste has dissolved, add the Udon Noodles (155 g).

Let them soak in the miso soup for a couple of minutes until they fall apart. Then add the Tofu (55 g) and the Mushroom (1 handful) (depending on which mushrooms you are using, slice them up if necessary). Season with some Ground Black Pepper (to taste).

Let the soup simmer for another 4 minutes. Slice the soft-boiled eggs in half. Then check the seasoning of the soup and add extra soy sauce, miso or pepper to taste if necessary.

Divide the noodles, tofu, mushrooms and miso soup over 2 large bowls. Garnish with the eggs, the sliced Green Cabbage (2 Tbsp), the spring Scallion (1 bunch) and a sprinkle of Sesame Seeds (1 tsp). Serve warm and enjoy.