Ingredients:

  • 2 Large Eggs (straight from the fridge)
  • 1/4 cup Soy Sauce (for Ajitama marinade)
  • 1/4 cup Mirin (Sweet Rice Wine)
  • 1/2 cup Water (for Ajitama marinade)
  • 2 Tbsp Soy Sauce (for Tare)
  • 1 tsp Toasted Sesame Oil
  • 1 tsp Freshly grated or minced Ginger
  • 1/2 tsp Freshly grated or finely minced Garlic
  • 4 cups Low Sodium Chicken Stock
  • 1/2 cup Water (for Broth)
  • 8 oz Fresh or Dried Ramen Noodles
  • 2 Spring Onions (Scallions), thinly sliced (green parts only)
  • 2 sheets Dried Nori Seaweed (cut into quarters)
  • Chili Oil (Optional, to taste)

Instructions:

  1. Prepare Marinade: Whisk together the Ajitama soy sauce (1/4 cup), mirin, and 1/2 cup water in a small, non-reactive container large enough to hold the two eggs. Set aside.
  2. Cook Eggs: Bring a small saucepan of water to a rolling boil. Gently lower the cold, large eggs into the boiling water using a slotted spoon.
  3. Time Precisely: Set your timer for 6 minutes and 30 seconds. Maintain a gentle boil.
  4. Stop the Cook: Immediately transfer the eggs to an ice bath once the timer sounds. Allow them to chill for 5 minutes.
  5. Peel and Marinate: Carefully peel the eggs under running water. Place the peeled eggs into the marinade container. Ensure they are submerged (or turn them every 30 minutes). Marinate for a minimum of 1 hour, ideally 6 hours or overnight.
  6. Prepare the Tare: In a small bowl, combine the 2 Tbsp soy sauce, 1 tsp toasted sesame oil, minced ginger, and minced garlic. This mixture is the flavour bomb base (Tare).
  7. Heat Stock: In a large pot, combine the chicken stock and 1/2 cup of water. Bring the liquid to a gentle simmer. Do not boil rapidly.
  8. Infuse: Allow the stock to simmer gently for 5–7 minutes to concentrate the flavour. Keep warm over low heat.
  9. Cook Noodles: Bring a separate, large pot of water to a vigorous boil. Cook the ramen noodles according to package instructions (usually 2–3 minutes for fresh noodles).
  10. Drain and Shake: Drain the noodles thoroughly using a spider strainer or colander. Rinse briefly under hot water to remove excess starch, then shake dry.
  11. Build the Bowl: Divide the prepared Tare equally into the bottom of two large serving bowls. Ladle 2 cups of the hot simmering broth over the Tare in each bowl and stir gently to dissolve the flavour base. Place the cooked, drained noodles directly into the broth.
  12. Garnish and Serve: Slice the marinated Ajitama egg in half lengthwise. Arrange the egg halves on top of the noodles. Garnish generously with sliced spring onions and a sheet of nori seaweed. Drizzle with chili oil if desired. Serve immediately.