for 4 person

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

How it's done

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.

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