Ingredients:

• 3 bottles of ramen broth from J.KINSKI
• 4 organic eggs
• 1/2 carrot
• 1/2 onion
• 1 clove of garlic
• 1 small knob of ginger
• 1 bunch of spring onions
• Bean sprouts
• 200g vegan mince
• 600g ramen noodles
• soy sauce
• sake
• red miso paste
• Chili paste
• Mirin

And so it goes:

• Preparation (one day before:)
• AJITSUKE TAMAGO Cook the organic eggs until soft (approx. 7 minutes) and then place them in an ice bath. In the meantime, mix 80 ml soy sauce with 40 ml mirin and 80 ml water. Put the peeled eggs together with the marinade in a jar with a lid and put them in the fridge. They can marinate there for 10-24 hours.
• MISO PASTE Put 15 ml soy sauce, 10 ml sake into the blender with half a carrot, half an onion, a small piece of ginger and a clove of garlic. Puree until you get a nice, fine mass. Then add 120 g of red miso paste, a good pinch of salt and a small pinch of sugar and mix everything. Let the finished miso paste rest until the next day.
• Happy Ramen Day:
• The vegan mince (of course also minced beef or pork) is fried well in a pan with a little sesame oil. Then add 30 g red miso paste, 30 g chili paste, 10 ml soy sauce and 20 ml sake, mix and let fry for about 10 minutes at medium heat.
• The ramen broth from J.KINSKI can now be heated over medium heat. Please do not let it boil. Cut the spring onions into thin rings, prepare the bean sprouts, remove the Ajitsuke Tamagos from the marinade and cut them in half. Boil ramen noodles. The time may vary depending on the product.
• Divide the miso paste evenly into four bowls, including the ramen broth. Mix everything with a whisk. Now the noodles can be added to the soup and all other ingredients can be draped on top of the soup. I like to put a small piece of butter on the mince.
• That's it.
• Itadakimasu!
• Recipe created by Verena @itsteambaba