Ingredients:

  • 4 large Eggs
  • 1 Tablespoon White Vinegar (Optional)
  • 3 Tablespoons Neutral Cooking Oil (e.g., vegetable, canola)
  • 300 g Spicy Italian Sausage (casings removed)
  • 4 cloves Garlic, minced
  • 2 inches Fresh Ginger, peeled and grated
  • 2 Tablespoons Chilli Bean Paste (Doubanjiang or Gochujang)
  • 5 Litres Low-Sodium Chicken or Pork Stock
  • 4 Tablespoons White or Yellow Miso Paste (Shiro Miso)
  • 3 Tablespoons Soy Sauce (low sodium preferred)
  • 2 Tablespoons Mirin (Sweet Rice Wine)
  • 1 teaspoon Sesame Oil
  • ½ teaspoon White Pepper
  • 400 g Fresh or Dried Ramen Noodles (4 nests/servings)
  • 100 g Baby Spinach or Pak Choi
  • 4 Spring Onions (Scallions), finely sliced
  • 2 Sheets Nori (Seaweed), cut into thin strips
  • Optional: Pinch of toasted Sesame Seeds, for garnish

Instructions:

  1. Boil the Eggs: Bring a medium saucepan of water to a rolling boil. Gently lower the 4 eggs into the water using a slotted spoon. Cook for exactly 6 minutes and 30 seconds for a jammy yolk.
  2. Shock and Peel: Immediately drain the eggs and plunge them into an ice bath for 5 minutes to halt the cooking process. Carefully peel the eggs under cool running water. Set aside.
  3. Brown the Sausage: In a large pot, heat the cooking oil over medium-high heat. Add the spicy sausage (casing removed) and break it up vigorously with a wooden spoon. Cook until deeply browned and crispy, about 5–7 minutes.
  4. Bloom the Aromatics: Reduce heat to medium. Add the minced garlic and grated ginger to the sausage fat. Cook for 1 minute until fragrant.
  5. Add the Paste: Stir in the chilli bean paste (Doubanjiang or Gochujang). Cook for another 30 seconds, allowing the paste to 'bloom' in the fat to intensify the flavour.
  6. Add Stock: Pour in the chicken or pork stock. Scrape the bottom of the pot vigorously to lift any browned bits (the fond). Bring the mixture to a simmer.
  7. Season the Broth: Whisk in the miso paste, soy sauce, mirin, and white pepper until the miso is fully dissolved.
  8. Simmer and Skim: Reduce the heat to low and let the broth simmer gently for 5 minutes. Use a fine-mesh sieve or skimmer to remove any excess fat or foam that rises to the surface.
  9. Finish the Broth: Stir in the sesame oil just before serving to preserve its fragrance. Keep the broth warm over low heat.
  10. Cook Noodles: In a separate pot, cook the ramen noodles according to the packet instructions. Do not overcook!
  11. Prepare Greens: In the last 30 seconds of the noodle cook time, add the spinach or pak choi to the boiling water to lightly wilt.
  12. Drain and Assemble: Drain the noodles and greens thoroughly and divide evenly among four deep serving bowls. Ladle the hot broth over the noodles and greens. Top each bowl immediately with a halved soft-boiled egg, sliced spring onions, and strips of nori seaweed. Serve piping hot.