Creamy spicy ramen with soy eggs

Creamy spicy ramen with soy eggs

Total: 7 hr | Active: 1 hr
lactose-free
Nutritional value / person: 725 kcal
, Fat: 34 g
, Carbohydrate: 59 g
, Protein: 45 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Soy eggs

3 dl water
1 ½ dl soy sauce
1 ½ tbsp rice vinegar
1 ½ tbsp cane sugar
1 star anise
1 tsp chilli flakes
6 fresh eggs
water, boiling

Soup

1 tbsp wok oil or peanut oil
400 g minced meat (pork)
2 garlic cloves, squeezed
2 tbsp soy sauce
8 dl beef bouillon
2 tbsp soy sauce
1 tsp chilli flakes
1 star anise
1 bay leaf
4 dl soya drink
3 tbsp tahini (sesame paste)

To serve

250 g ramen noodles
water, boiling
1 tin corn kernels (approx. 210 g), drained
60 g preserved ginger, drained
3 spring onions incl. green parts, cut into thin rings
½ bunch coriander, roughly chopped
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How it's done

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Soy eggs

Bring the water to the boil with all the other ingredients up to and including the chilli flakes, reduce for approx. 2 mins., leave to cool, transfer to a sealable container. Cook the eggs in boiling water for approx. 7 mins., rinse briefly under cold running water, peel carefully, place in the soy mixture. Marinate the eggs in the fridge for at least 6 hrs.

Soup

Heat the oil in a pan. Brown the mince for approx. 6 mins. Add the garlic and cook briefly. Add the soy sauce, mix in. Remove the meat. Add the stock, soy sauce, chilli flakes, star anise and bay leaf, bring to the boil, simmer (uncovered) for approx. 5 mins. Add the soya milk and tahini, mix well, gently heat through, return the meat to the pan.

To serve

Cook the ramen noodles in boiling water for approx. 2 mins., drain, divide between bowls along with the corn, ginger and spring onions. Add the soup and mince. Drain the eggs, cut in half, place on top, garnish with the coriander.

Good to know
Tip: The eggs can be left to marinate in the soy mixture for up to 5 days – the longer you leave them, the firmer and the more intense they will be. Pickles are better the longer they are left.

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