Ingredients:

  • 4 large Eggs, straight from the fridge
  • 1 quart (1 litre) Water
  • 2 cups (475 ml) Ice
  • 2 tbsp (30 ml) Neutral Cooking Oil (like rapeseed or vegetable oil)
  • 4 cloves Garlic, minced finely
  • 1 inch (2.5 cm) Ginger, peeled and grated (approx. 1 tbsp)
  • 1/2 cup (120 g) White Miso Paste (Shiro Miso)
  • 3 tbsp (45 g) Tahini (Sesame Seed Paste)
  • 2 tbsp (30 ml) Soy Sauce
  • 1 tbsp (15 ml) Mirin
  • 1 tsp (5 ml) Rice Vinegar
  • 6 cups (1.4 litres) High-quality Chicken or Vegetable Stock
  • 1 cup (240 ml) Full-fat Oat Milk or Whole Milk
  • 1 tbsp (15 ml) Sesame Oil (for finishing)
  • 14 oz (400 g) Fresh or dried Ramen Noodles
  • 1 cup (150 g) Sliced Mushrooms (Shiitake or oyster), sautéed separately
  • 4 tbsp (60 g) Sweetcorn kernels
  • 4 large Scallions (spring onions), green parts sliced thinly
  • Optional: Rayu (Chili oil) for serving

Instructions:

  1. Cook Eggs: Bring 1 quart of water to a rolling boil. Gently lower the cold eggs into the boiling water. Cook for exactly 6 minutes 30 seconds for a perfect jammy yolk.
  2. Shock and Peel: Immediately transfer cooked eggs to the ice bath to stop cooking. Once cool (about 5 minutes), peel and set aside.
  3. Prepare Toppings: Sauté mushrooms until browned. Slice the scallions. Prep all remaining toppings so they are ready to add at the end.
  4. Sauté Aromatics: Heat the cooking oil in the large stockpot over medium-low heat. Add the minced garlic and grated ginger. Cook for 2–3 minutes until fragrant but not browned.
  5. Mix Tare: Turn the heat off. Add the miso paste, tahini, soy sauce, mirin, and rice vinegar to the pot. Stir vigorously until a thick, uniform paste forms. (This protects the miso from burning and maximizes its flavour.)
  6. Temper and Combine: Gradually pour 2 cups (475 ml) of the cold stock into the tare paste, whisking continuously until the tare is completely dissolved and no clumps remain.
  7. Simmer Broth: Add the remaining stock. Bring the broth mixture to a gentle simmer over medium heat. Do not let it boil rapidly.
  8. Add Creaminess: Reduce the heat to low. Stir in the oat milk (or whole milk) and the finishing sesame oil. Taste and adjust seasoning. Keep warm on the lowest setting.
  9. Cook Noodles: In a separate medium saucepan of boiling, unsalted water, cook the ramen noodles according to package directions (usually 2–4 minutes).
  10. Drain Immediately: Drain the noodles immediately and rinse briefly with hot water to remove excess starch.
  11. Assemble Bowls: Divide the cooked noodles evenly among four deep serving bowls.
  12. Ladle Broth and Garnish: Ladle the hot creamy miso broth over the noodles. Top each bowl with the sliced ramen egg (halved), sautéed mushrooms, sweetcorn, and generous sprinkles of fresh scallions. Serve immediately.