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Creamy spicy ramen with soy eggs
1 h active | 7 h total
Nutrition facts per serving:
  • Energy in kcal about 725
  • Fat about 34g
  • Carbohydrates about 59g
  • Protein about 45g
This is needed
This is needed for 4 people
Soy eggs
  • 1.5 dl soy sauce
  • 3 dl water
  • 1.5 tbsp rice vinegar
  • 1.5 tbsp cane sugar
  • 1 star anise
  • 1 tsp chilli flakes
  • 6 fresh egg
  • water, boiling
Soup
  • 1 tbsp wok oil or peanut oil
  • 400 g minced meat (pork)
  • 2 garlic clove, squeezed
  • 8 dl beef bouillon
  • 2 tbsp soy sauce
  • 2 tbsp soy sauce
  • 1 bay leaf
  • 3 tbsp tahini (sesame paste)
  • 4 dl soya drink
  • 1 tsp chilli flakes
  • 1 star anise
To serve
  • 1 tin corn kernels (approx. 210 g), drained
  • 250 g ramen noodles
  • water, boiling
  • 60 g preserved ginger, drained
  • 3 spring onion incl. green part, cut into thin rings
  • 0.5 bunch coriander, roughly chopped
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And that's how it's done
And that's 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.