Preparation time is 15minutes
Cook time is 15minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
12 Ingredients
Number of servings
4
- 6 free range eggs
- 1 cup salt-reduced soy sauce
- 1/2 cup mirin
- 1tablespoons brown sugar
- 1tablespoons vegetable oil
- 3 cm piece ginger, peeled, finely grated
- 2 cloves garlic, crushed
- 1L salt-reduced chicken stock
- 425grams shiitake mushrooms, rinsed, drained
- 270grams dried ramen noodles
- 2 cups barbecue chicken, shredded
- 1/2 bunch spring onions, thinly sliced
Nutrition per serving
3550kJ / 848Cal
3550 Kilojoules or 848 Calories
41% of daily energy intake*
Protein
53.0grams
Fat
20.9grams
Carbs
104grams
Sugars
29.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Cosy up to this Japanese noodle bowl that's ready in four steps. With the delicious soy eggs and slippery ramen noodles, you'll be back for seconds.
Method
Step 1 of 4
Bring a medium saucepan of water to the boil. Add eggs and cook for 6 minutes. Drain and rinse under cold water. Peel when cool enough to handle.
Step 2 of 4
Meanwhile, combine 1 cup water, 3/4 cup soy, 1/3 cup mirin and sugar in a small saucepan. Bring to the boil over high heat. Remove pan from heat and add eggs. Set aside.
Step 3 of 4
Heat oil in a large saucepan over medium-high heat. Add ginger and garlic, then cook, stirring, for 30 seconds or until fragrant. Add stock, 2 cups water and mushrooms, then bring to the boil over high heat. Add noodles and cook for 5 minutes or until noodles are just tender. Add chicken, both the remaining soy and mirin, then bring to the boil. Stir in half the onion.
Step 4 of 4
Remove eggs from soy mixture and halve. Divide noodles and broth mixture among bowls. Top each bowl with 3 egg halves and remaining onion to serve.
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