Ramen Bowl

Ingredients

For the marinated eggs:

2 eggs
3 tbsp mushroom garum
2 tbsp hot water

For the broth:

1 litre mild vegetable stock (preferably homemade or high-quality)
2 tbsp beef garum
1 tbsp black garlic garum
1 thumb-sized piece of fresh ginger, sliced
1 tsp sesame oil

For the toppings:

150 g shiitake mushrooms
2 portions ramen noodles (fresh or dried)
2 spring onions, finely shredded and soaked in ice water for curl
1 tsp sesame seeds (optional)
Neutral oil for frying

Instructions

Marinate the eggs (at least 2 hours ahead):

Boil the eggs for 6½ minutes for a creamy yolk. Transfer to ice water to cool, then peel carefully.
Mix mushroom garum and hot water in a small bowl.
Submerge the eggs in the marinade and refrigerate for at least 2 hours or overnight.

Sauté the mushrooms:

Heat a splash of neutral oil in a pan and fry the shiitake over high heat until golden and cooked through. Set aside.

Make the broth:

In a saucepan, bring the vegetable stock to a boil along with ginger, beef garum, black garlic garum, and sesame oil. Let it simmer gently for 10 minutes with the lid on. Strain if you prefer a clear broth.

Cook the noodles:

Prepare the ramen noodles according to package instructions. Drain and briefly rinse.

Assemble the bowls:

Divide the noodles between two deep bowls. Pour over the hot broth.

Add toppings:

Top with the sautéed mushrooms. Halve the marinated eggs and place them in the bowls.

Finish and serve:

Garnish with spring onion curls (drained and patted dry), and a few extra drops of mushroom garum if desired. Optionally sprinkle with sesame seeds.