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1. Fill a bowl with Ice and cold water. Bring a medium pot of water to a full boil, then gently lower the eggs in with a spoon straight from the fridge. Boil for exactly 6 minutes 30 seconds for a set white and jammy yolk.
2 piece Large eggs,
4 cup Ice
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2. Transfer the eggs immediately to the ice bath and chill for 5 minutes to stop the cooking. Peel under cool running water, then set aside.
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3. Thinly slice the scallions, separating whites from greens. Mince the Garlic and Fresh ginger. Halve the Bok choy lengthwise.
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4. Heat the Toasted sesame oil in a saucepan over medium heat. Sauté the scallion whites, Garlic and Fresh ginger for 1 minute until fragrant, without browning.
1 tbsp Toasted sesame oil,
3 clove Garlic,
1 tbsp Fresh ginger,
2 piece Scallions
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5. Whisk in the Tahini or Japanese sesame paste and Chili oil, then gradually pour in the Chicken or vegetable stock, whisking until smooth. Add the Soy sauce and Mirin, and bring to a gentle simmer for 5 minutes. Do not boil hard.
3 cup Chicken or vegetable stock,
3 tbsp Tahini or Japanese sesame paste,
2 tbsp Soy sauce,
1 tbsp Mirin,
2 tbsp Chili oil
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6. Remove the pot from the heat. Ladle a little hot broth into a small bowl, dissolve the White miso paste in it, then stir it back into the pot along with the Rice vinegar. Keep warm and never boil after adding the miso.
1 tbsp White miso paste,
1 tsp Rice vinegar
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7. Bring a large pot of water to a boil with the Salt. Blanch the Bok choy for 1 minute, remove with tongs, and drain well.
2 piece Bok choy,
1 tbsp Salt
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8. Cook the Fresh ramen noodles in the same boiling water for 2 to 3 minutes, or until springy with a slight bite. Drain thoroughly and divide between two warm bowls.
200 g Fresh ramen noodles
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9. Ladle the hot sesame broth over the noodles. Top with the Bok choy, halved jammy eggs, scallion greens and Toasted sesame seeds. Serve immediately, adding extra Chili oil to taste if desired.
2 tbsp Chili oil,
2 piece Scallions,
1 tbsp Toasted sesame seeds
