FRIJE

Instructions

• 1.   Prepare soft-boiled eggs:
  Boil for 6 minutes in boiling water
  Place them in cold water
  
  bonus/secret:
  Marinate the eggs in soy sauce in the fridge for hours (no time limit, the longer the better)
  For effective marination, put the eggs in a freezer bag and cover them with 50% soy sauce and 50% water, then seal the bag without any air inside.
• 2.   Broth:
  Sauté the chicken/beef/pork in oil
  Add in the following order:
  - Lemongrass cut in half lengthwise (easier to remove during serving)
  - Green onions sliced diagonally
  - Ginger julienned
  - Soy sauce
  - Mirin (and/or cooking sake)
  - Water to cover everything (estimate with your finger!)
  - Miso paste
  - Rehydrated wakame seaweed cut into pieces
  
  Season with salt and pepper
  
  Taste and add sugar if needed
  The longer it marinates, the better! (2 hours is fine)
• 3.   Use 1/2 L of broth per person
• 4.   Noodles:
  Rehydrate the noodles in boiling water for 2-3 minutes
  Rinse them with cold water to prevent sticking (remove starch)
• 5.   Serving:
  Place the noodles in a bowl
  Pour the broth (be careful not to serve lemongrass)
  Add the eggs
  A few drops of sesame oil just before serving

Notes & Suggestions

• Marinating the eggs in soy sauce is one of the key elements of a successful ramen soup.
  
  The longer the preparation marinates, the better it is!
• The best Miso paste I have found so far is "Hikari Miso," the organic red Miso.
• To try:
  - Marinate the eggs in soy sauce + mirin + dashi
  - Precook the meat in soy sauce + sake + honey + garlic
  - Add the green onions just before serving