This well-loved Japanese soup noodle dish is pretty speedy to put together; just remember the eggs require overnight marinating, and the more organised you are with prep, the easier you make it on yourself.
For the eggs:
- 6 large eggs
- 5 tbsp dark soy sauce
- 3 tbsp mirin
- 3 tbsp sugar
For the stock:
- 1kg chicken wings (or leftover carcasses)
- 1 kombu sheet, soaked in cold water
- pinch of bonito flakes
- 75g fresh root ginger, unpeeled, bashed
- 5 garlic cloves, unpeeled, bashed
For the dish:
- 300g prepared char sui pork
- 200g ramen noodles
- 3 baby pak choi, trimmed and sliced
- Japanese chilli oil
- 5 spring onions (scallions), trimmed and finely sliced
- mixed toasted sesame seeds
- selection of Japanese ramen pickles, to serve
- Bring a large pan of salted water to the boil, add the eggs and cook for 5 minutes. Refresh in ice-cold water, peel, and set aside in a small container.
- Mix the rest of the ingredients together and pour over the eggs. Drape a sheet of kitchen paper over the eggs, with the ends dangling in the sauce, so the tops of the eggs get an even covering of the soy mixture. Allow to sit overnight.
- For the stock, put the chicken in a large bowl and pour over boiling water to cover. Set aside for 10 minutes, then drain and transfer to a clean pan. Pour in 3 litres of cold water.
- Add the rest of the ingredients to the pan, bring to a simmer and cook for 1 – 1½ hours, skimming off any scum as it rises. When the stock is ready, pass it through a sieve into a large bowl, discard the wings/carcass and bits and set aside.
- Lay out the eggs, stock, pork and all the other ingredients so everything is at room temperature.
- Bring a large saucepan of water to the boil, add the noodles, cook for 2-3 minutes (or according to the instructions on the packet), then drain.
- To assemble, divide the stock between four bowls, and add the noodles and a slice or two of the pork.
- Halve the eggs and place to the side of the bowl, then add the pak choi and sprinkle over the chilli oil, spring onions and sesame seeds. Add whatever pickles take your fancy. Serve hot and slurp fast!
Recipe from ‘Haynes Publishing’s Fakeaway Manual’ by Fergal Connolly, RRP £22.99. For more information and to order, click here