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Ramen with Jammy Eggs

The secret to a silky, creamy ramen is an egg yolk whisked into the bottom of the bowl before the broth goes in. It’s a small step that makes the whole broth rich and restaurant-worthy. Top with a jammy Otaika Valley Free Range Egg. The soft golden yolk pairs beautifully with the creamy miso broth. Worth making from scratch in under 30 minutes.

Two bowls filled with Ramen topped with jammy eggs, shiitake mushrooms, bok choy and spring onions

Prep time: 10 minutes | Cook time: 20 minutes | Serves: 2 | Recipe by Chelsea Shine @chelseashinefoodcreative

Jammy Eggs

  • 2 Otaika Valley Free Range Eggs

Broth

  • 1 litre chicken stock

  • 3 cloves garlic, finely grated

  • 1 tablespoon fresh ginger, grated

  • 2 tablespoons soy sauce

  • 1 tablespoon mirin

  • 1 tablespoon white miso paste

  • 1 teaspoon sesame oil

To Serve

  • 2 portions instant ramen noodles, seasoning sachets discarded

  • 1 head bok choy, halved lengthways

  • 8 shiitake mushrooms, halved

  • 1 spring onion, finely sliced

  • 1 sheet nori, cut into strips

  • 2 Otaika Valley Free Range Egg yolks (save the whites for breakfast)

  • 2 tablespoons Kewpie mayonnaise

  • 1 teaspoon chilli oil

  • Sesame seeds

INGREDIENTS

  1. Bring a small pot of water to the boil. Gently lower the eggs in and cook for 6 ½ minutes for a jammy yolk. Transfer immediately to a bowl of ice cold water and leave to cool for 5 minutes.

  2. Heat a drizzle of oil in a medium saucepan over medium heat. Add the garlic and ginger and cook for 1-2 minutes until fragrant. Pour in the chicken stock, soy sauce and mirin and bring to a gentle simmer. Stir in the miso paste and sesame oil and simmer for 5 minutes.

  3. While the broth simmers, cook the instant ramen noodles in a separate pot of boiling water according to the packet instructions. Drain and set aside.

  4. Add the bok choy and shiitake mushrooms to the simmering broth for 2-3 minutes until just tender.

  5. In the bottom of two serving bowls, whisk together one egg yolk and one tablespoon of Kewpie mayonnaise until combined. Add one ladle of hot broth and stir well, then pour in the remaining broth and stir again.

  6. Add the noodles to the bowls and arrange the bok choy and mushrooms on top. Peel the jammy eggs, slice in half and add to the bowls. Finish with sliced nori, spring onions, a drizzle of chilli oil and a scatter of sesame seeds.

DIRECTIONS

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KIWI BURGER