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and be aware of any allergies or sensitivities that may affect your health and well-being

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Again, a brilliant recipe from and also known as *whew*

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Ramen Eggs

4 Eggs
4 parts Light soy sauce
1 part Dark Soy sauce
1-2 parts Maple syrup
1 part Cooking rice wine
splash Rice wine vinegar
Mushroom sauce
Fresh ginger
Water

Cashew cream

40 g Cashew, unroasted
60 g Water

Miso broth

1 liter Vegetable broth
500 ml Water
1 tbsp Light soy sauce
0,5 tbsp Cooking rice wine
0,5 tbsp Mushroom sauce
1 tbsp Maple syrup
2,5 tbsp White Miso paste
1 garlic clove, grated
splash Yondu vegetable Umami
splash Rice wine vinegar
3 Fresh ginger slices
3 Dried Shiitake mushrooms
Wakame to taste
Salt, freshly ground black pepper
100 g Homemade cashew cream (see above)
270 g Dried (Lye-water) Ramen noodles

Toppings

Pan roasted sweetcorn
Steamed Bok-Choi
Pan Fried Tempeh
Fresh red bell pepper slices
Fried cremini mushrooms
Spring onion, sliced
cilantro
Gomasio (Japanese sea salt - though you can also use furikake as well)

INSTRUCTIONS:

Ramen eggs

Boil 4 eggs to your preferred state of doneness (recommendation: not fully hard boiled).
Shock the eggs in ice cold water to stop the cooking process.
Mix all wet ingredients together and add enough water to fully submerge the eggs.
Cover with a paper towel to ensure even marination.
Place in the fridge for at least 1hour, ideally over night.
Keep in the fridge until used.

Cashew cream
Blend cashews and water with a blender or powerful immersion blender until thick and creamy.
Strain through a fine mesh sieve if necessary.

Miso broth

In a large pot add 1l of vegetable broth and 500ml of water.
Bring to a boil, then reduce the heat back to a simmer.

Add a roughly 5xc10 cm piece of dried Wakame, 3 dried Shiitake mushrooms, fresh ginger slices, soy sauce, rice cooking wine, maple syrup, Yondu vegetable Umami and mushroom sauce and cook for ~5 minutes.
Remove the Wakame, then let the broth simmer on low heat.

Shortly before use, remove ginger slices and the Shiitake mushrooms. Discard the ginger and slice the Shiitake very finely. They can be used as an additional topping.
Dissolve the White Miso paste in the broth. Use a fine mesh sieve to hold back larger pieces of solids.

Give the broth a taste, add more Miso if desired.

Stir in 100g of Cashew cream.
Season to taste with salt and pepper.
Use an immersion blender to blend the broth into a smooth, creamy liquid. That step is optional.

Keep hot until serving.

Toppings

Thoroughly drain 1 small can of sweetcorn.
Roast the corn in a very hot pan with a splash of vegetable oil until charred.

Set aside, keep warm until serving.

Clean Bok-Choi, cut off the root, then slice large leaves lengthwise. Keep small ones intact.
Steam for 5-10 minutes until tender, but with a slight bite.

Set aside, keep warm until serving.

Cut Tempeh into in 1cm slices and fry in vegetable oil in a hot pan.
Slice into triangles and season with a bit of salt flakes.

Set aside and keep warm until serving.

Clean bell pepper, remove the seeds and the white stuff, then slice into very thin slices.
Set aside.

Wipe 200g of crimini mushrooms with a paper towel. Remove the stems and cut into quarters.
Clean and thinly slice 3 spring onions. Set the green parts aside for garnish and very thinly slice the white parts.

Grate 1 garlic clove

Fry mushrooms in a hot pan with vegetable oil until golden, add spring onions, fry for a bit longer than add garlic and cook until fragrant.

Deglace with a splash of rice cooking wine, soy sauce and maple syrup. Let it reduce until it turns into a glaze.

Set aside, keep warm.

Assembly

Prepare all topping and get them ready to go.
To your Ramen bowls add 1/4 tsp toasted sesame oil, 1/8 tsp rice wine vinegar, 1/4 tsp cooking rice wine, 1/4 tsp maple syrup.

Just before serving, slice the Ramen eggs in half with a very sharp knife.

Cook Ramen noodles according to packet instructions, then drain and rinse them with water.
Fill the bowls with Ramen broth.
Carefully layer in Ramen noodles
Add toppings of choice,
Sprinkle spring onions, cilantro and Gomasio and serving serve immediately.

Please enjoy your meal.

Notes:

The Ramen eggs don't need much prep time, but they are best when allowed to marinate overnight in the fridge. Please plan accordingly.

If you want to make your own vegetable broth instead of store-bought that will also take some time.