Ramen with egg

Bring 1.5 l water with 1 tbsp salt to a boil in a large pot over high heat. In it, you'll cook the eggs first, then the noodles.

• 1500 ml Water
• Salt

Meanwhile, while step 1 runs

Meanwhile, clean the mushrooms and slice them thickly.

• 125 g Mushrooms

Meanwhile, while step 1 runs

Meanwhile, peel the ginger with a teaspoon and chop it finely together with the garlic.

• 15 g Ginger
• 2 Garlic cloves

Meanwhile, while step 1 runs

Meanwhile, fill a bowl with ice-cold water. You'll use it to shock the eggs right after.

Carefully lower the eggs into the bubbling water with a spoon. Turn the heat down a little and cook for exactly 6½ minutes. This keeps the yolk soft.

• 2 Eggs

Meanwhile, while step 5 runs

Meanwhile, rinse the green onions and cut them into fine rings.

• ½ bunch Green onion

Meanwhile, while step 5 runs

Meanwhile, rinse the bok choy, cut off the base and slice the leaves and stems into 2 cm wide strips.

• 1 Bok choy

Lift the eggs out with the spoon and immediately put them in the ice water. Let them cool for about 2 minutes so they stop cooking and peel more easily.

Peel the eggs carefully. Stir together 1 tbsp soy sauce, 3 tbsp water and 1 pinch sugar in a small bowl, put the eggs in and turn them once. Let them marinate until the soup is ready.

• 1 tbsp Soy sauce
• 1 pinch Sugar

Heat 1 tbsp vegetable oil in a second pot over high heat. Add the mushrooms and sear for about 4 minutes without stirring, until golden brown. Season with 1 pinch salt.

• 1 tbsp Vegetable oil
• Salt

Put the mushrooms on a plate.

Turn the heat to medium and add 1 tbsp vegetable oil to the pot. Sweat the ginger and garlic for about 1 minute, until fragrant. Don't let them brown.

• 1 tbsp Vegetable oil

Pour in 800 ml hot broth and 1 tbsp soy sauce and bring to a boil over high heat.

• 800 ml Vegetable broth
• 1 tbsp Soy sauce

Bring the noodle water back to a rolling boil over high heat. Add the egg noodles and cook for about 4 minutes, loosening them once with a fork.

• 150 g Egg noodles

Meanwhile, while step 14 runs

Meanwhile, keep the broth simmering quietly over low heat.

Meanwhile, while step 14 runs

Meanwhile, take the pot with the broth off the heat. Stir the miso smooth in a ladle with a little hot broth, then stir it into the pot. From now on, don't boil it, or the miso loses its flavor.

• 40 g Miso paste

Meanwhile, while step 14 runs

Meanwhile, add the bok choy to the broth and let it steep for about 2 minutes. It should stay crisp-tender.

Drain the noodles in a strainer and let them drain briefly.

Take the eggs out of the marinade and halve them. The yolk in the middle should still be soft and creamy.

Divide the noodles between two deep bowls and pour the hot broth over them. Top with the mushrooms, eggs and green onions, and tear the nori sheets into strips over the top. Sprinkle with pepper.

• 2 Nori sheets
• Black pepper