Shoyu Ramen

Method

1. Trim the roots and damaged leaves from the spring onions, rinse and chop them finely. Peel the ginger, rinse it and grate it fine.
2. Bring water to the boil, add the egg and cook for 6 to 7 minutes, then lift it into a bowl of ice water so it peels easily.
3. In another pot, combine 1 tablespoon shoyu soy sauce, 1 tablespoon sake and 1 teaspoon kOBE Monk Fruit Blend, stir, then heat gently until small bubbles form. Add the peeled egg and roll it around for 4 to 5 minutes to take on color, then lift it out and halve it.
4. Bring a pot of water to the boil, set the noodles in a ladle, lower them into the water and separate the strands with chopsticks. After 3 to 5 minutes, when the noodles are tender, lift them into a bowl.
5. Put 1 tablespoon shoyu soy sauce, 1 teaspoon chicken bouillon powder, the spring onion, a little grated ginger and 1 teaspoon pork fat in a serving bowl, pour over 300ml boiling water and stir to dissolve.
6. Add the noodles to the broth, toss, then arrange the egg, seaweed and spring onion on top.

Tips

• Rendered pork fat gives the broth the richness of a ramen shop bowl.
• Without pork fat, half a teaspoon of sesame oil does the job.
• Shoyu soy sauce is sold at Japanese grocery counters, and light soy sauce works too.
• Moving the egg straight into ice water is what lets the shell slip off without tearing the white.
• Four to 5 minutes rolling in the soy sauce colors the egg enough, as a longer soak leaves the white harshly salty.