Prep Time 15 minutes 

 Cook Time 10 minutes 

 Serves 4

Ingredients

Soup base  

30g butter 2 garlic cloves, grated
 1 tbsp ginger, grated
  1.5 litres vegetable stock
  4 tbsp white miso
  2 tsp brown sugar
 2 tbsp soy sauce
 2 tbsp mirin
  1 tbsp gochujang (optional)

Soy marinated eggs

 4 eggs
 80ml soy sauce
 1 tbsp white vinegar
 1 tbsp caster sugar

Toppings 

20g butter
 1 cob of corn, kernels removed
  1 bunch asian greens
 8 shiitake mushrooms
 200g ramen noodles
 4 marinated eggs, cut in half 
 200g tofu, marinated, sliced 
2 spring onion, finely chopped
 1 sheet of nori, cut into 4

To make the marinated soy egg 

1. In a large jar or container, place the soy sauce, white vinegar and sugar. Stir to combine. 

2. Bring a small pot of water to the boil. Drop the eggs in and cook for 7 minutes.  

3. Transfer immediately to a bowl of water with ice to chill and stop the cooking process. Once cooled, peel and place in the soy sauce mixture. Marinate for at least 4 hours or even better, overnight.  

These will keep for 5 days in the fridge. 

 Make the soup 

1. In a large saucepan, heat the butter over a medium heat. 

2. Add the garlic and ginger and saute for 2-3 minute or until smelling fragrant.  

3. Add the stock, miso, soy sauce, mirin, sugar and gojuchang (if using). Bring to the boil and simmer for 10-20 minutes. Meanwhile prepare the toppings. 

 Toppings 

1. Heat butter in a medium fry-pan over medium to high heat. Once hot, add the corn. Saute and toss in the butter until beginning to char. Transfer to a plate and reheat the pan. Saute the shiitake mushrooms with a dash of soy sauce until brown, set aside. 

2. Blanch or steam the asian greens until tender. 

3. Cook the noodles according to packet instructions, transfer amongst 4 bowls. 

4. Bring the soup to a rolling boil. Once boiling, divide soup amongst the 4 bowls 

5. Top each bowl with sliced tofu, greens, buttered corn, marinated egg and mushrooms. Sprinkle with spring onion, place a quarter nori sheet on the side. Enjoy!