Ingredients
For the Ajitsuke Tamago Egg:

4 Purely Organic Eggs

80ml Soy Sauce, (low sodium)

80ml Mirin

1 Garlic clove, whole

For the Ramen:

2tbsp Sesame Oil, plus a little extra

5 Garlic cloves, finely chopped

4cm piece of ginger, finely grated

4 Spring Onions, chopped on a diagonal and ends saved as a garnish

30g Dried Shitake Mushrooms

400g Ramen Noodles

4tbsp Organic White Miso

2L Organic Vegetable stock

2-4tbsp Soy Sauce, (low sodium)

2 Baby Pak Choi, halved lengthways

2 handfuls of kale, roughly chopped

2 Organic Carrots6 Radishes, sliced

15g Fresh Mint, roughly chopped15g Fresh Coriander, roughly choppedBlack or White Sesame Seeds for Garnish(optional) 4 heaped tsp Crispy Chilli in oil

Serves: 

4

Method

For the Ajitsuke Tamago Eggs:

Add the soy sauce, mirin and garlic clove into a reusable zip lock bag. If you are using Tupperware, you will need to add more liquid to completely cover the eggs.Add your eggs to a saucepan of lightly boiling water for 5 ½ - 6 mins. Once the eggs have cooked, submerge them in a bowl of ice water for 10 minutes to prevent further cooking.Gently peel the eggs and place them into your zip lock bag. Squeeze the air out to ensure the eggs are completely submerged and refrigerate overnight, or at least 3 hours but no more than 3 days.

For the Ramen Soup:

Add your sesame oil, garlic, ginger and spring onions to a large saucepan over low-medium heat until fragrant.Stir in your Miso, vegetable stock and soy sauce. Add the shitake mushrooms, bring to the boil and simmer for 6 mins. Add your pak choi and simmer for a minute more.Meanwhile cook the noodles until al dente, about a minute less than the package instructions. This is important so the noodles don’t overcook later, while left in the broth. Once cooked, drain and divide into four bowls with a small dash of sesame oil to prevent the noodles from sticking together.Divide the broth and between bowls and then add the rest of your chopped vegetables.Remove your marinated egg from the fridge, carefully slice it in half and add one egg into each bowl. Top with coriander, mint, the green ends of the spring onions, sesame seeds and (optional) crispy chilli oil.

Good for you, Good for farms, Good for hens.
Keeping things simple here at Purely Organic.
Want this Miso Vegetable Ramen too? Check out our website for the full recipe.
Carefully hand picked just for you.
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