Shoyu Ramen with Jammy Eggs

Method

1. Make jammy eggsLower the eggs into boiling water and cook exactly 6½ minutes. Transfer to ice water, peel, and marinate in 2 tbsp soy sauce, the mirin and 2 tbsp water for at least 15 minutes.

2. Infuse the brothSimmer the stock with garlic and ginger for 15 minutes. Strain, then stir in 3 tbsp soy sauce and the sesame oil. Taste and adjust.

3. Blanch the greensDrop the bok choy into the simmering broth for 1–2 minutes, then lift out.

4. Cook the noodlesCook the noodles in a separate pot of boiling water according to the package. Drain well.

5. AssembleDivide the noodles between deep bowls, ladle over the hot broth and top with bok choy, halved eggs, spring onion and nori.

6. FinishAdd a spoonful of chili oil and a sprinkle of sesame seeds.

Cooking times and temperatures are guides — ovens and stoves vary. Always cook meat, poultry, fish and eggs to safe internal temperatures and check labels if you're cooking for anyone with food allergies. See our disclaimer.