Ramen Noodles with Boiled Egg
A perfectly soft-boiled egg transforms humble noodles into something substantial. The ramen tradition of marinating eggs in soy sauce creates that prized jammy yolk, though here a simple boil with a careful timer does the same work. The interplay between salty soy, sharp chilli, and the mild sulfur notes of egg makes this dish more than the sum of its parts. Spring onions add necessary brightness against the richness of that golden yolk breaking into warm broth.
Instructions
Boil: Bring water to a boil, gently add eggs, and cook for exactly 6½ to 7 minutes.
Ice Bath: Immediately transfer the eggs to a bowl of ice water for 3–5 minutes to stop cooking.
Marinate (Optional but recommended): Peel the eggs and marinate in a mix of 2 tbsp soy sauce, 2 tbsp mirin, 1 tsp sugar, and 4 tbsp water for at least 4 hours (or overnight).
Serve: Slice in half, letting the yolk flow into the broth.
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