Summer Vegetable Ramen with Japanese Marinated Egg

Feel tired or a bit under the weather? This healthy and delicious noodle soup get you back on track. This is great for cure cold or flu, but a bowl of chicken noodle soup can also minimize hangover hell.

Delicious noodle soup served with vegetables, mushrooms and marinated egg. You could use these soy sauce marinated eggs for the topping of ramen. They are also very delicious to eat alone.

This variation of ramen is packed with a plenty of seasonal vegetables. Green vegetables are nutritional powerhouses filled with vitamins, minerals, and phytonutrients. They are rich in chlorophyll, which alkalinizes the blood, and fiber, which keeps the colon healthy.

Below you will find a small guide to ingredients that I use for this recipe.

There are many variations of ramen soup that are classified according to the variety of broth, the heaviness of broth, seasonings, types of ramen noodle and toppings. Each region of Japan has its own ramen variation.


The broth is the base and most important ingredient in ramen soup. Slow simmered bone broth with a rich depth of flavour.

For this recipe, I use a rich chicken broth seasoned with soy sauce (Shoyu Ramen).

Best Bones Broth organic chicken broth is ready to use and full of goodness, perfect for ramen and for you. Bone broth supports our joints, hair, skin, and nails due to its high collagen content.

Dried Ramen Noodles


Ramen is a very popular noodle soup in Japan. Ramen noodles are originally Chinese style noodles, but it’s been changed and improved over the years. Ramen noodles are made with wheat flour, and get their yellow color and distinctly firm texture from the addition of kansui (Japanese alkaline water).

It is not easy to find fresh ramen noodles and I used dried noodle from the Japanese supermarket. You also can use curly ramen for this recipe (non-instant curly ramen).

Wood Ear Mushrooms

The wood ear mushroom (black fungus) don’t have a whole lot of flavor, but their squeaky texture is interesting. These mushrooms act like a sponge for spices, herbs, sauces, and vinegar. Each piece you eat is a crunchy, frilly flavor bomb.

I use dried mushrooms from Asian shop. You can also try to forage fresh wood ear mushrooms from the forest, as a team from Nanam restaurant (Auckland) do.

Dried Wakame Seaweed


Wakame seaweed is one of the healthiest Japanese foods due to being rich in vitamins, minerals and even a compound called fucoxanthin which has shown to help burn fatty tissue. In Japan, eating wakame is often considered one of the best ways to get a smooth complexion and soft, luxurious hair. Wakame dried seaweed used for salad, vinegar dishes, miso soup, ramen and endless counts of a combination. Dried wakame is easy to use – simply add cold or hot water and wait a few minutes. Drain well and add to soups and salads. I`m so lazy for soaking and just sprinkle wakame over ramen soup before serving.

Toasted Sesame Seeds


Toasted sesame is one of the most popular flavours in Japan. I love that satisfying, nutty flavor. For toasted sesame seeds use a wide frying pan and stovetop. Heat the sesame seeds using medium heat, shaking the pan occasionally. Remove the seeds when they slightly darken and become fragrant. It takes between 3 and 5 minutes.

Keep in an airtight container in a cool, dry place for up to three months.

Sake, mirin, Japanese soy sauce (shoyu) and sugar are staples for many Japanese dishes such as marinated eggs, Oyakodon and Teriyaki sauce.

Mirin is a common staple used in Japanese cooking. It’s a type of rice wine, similar to sake, but with a lower alcohol and higher sugar content.

Cooking sake is a special kind of sake produced primarily as a culinary ingredient. Similar to mirin but a lot less sweet, cooking with sake is particularly useful in boiled dishes, as it prevents other ingredients from disintegrating in hot water, as well as in meat and fish dishes to eliminate unpleasant odours. Sake made from fermented rice.

Japanese Marinated Egg (Ajitsuke Tamago)

Tip: Pour the leftover of eggs marinade in a large frying pan, bring to a boil, reduce heat and simmer until sauce starts to thicken. Teriyaki sauce is ready


Japanese Marinated Eggs

  • 4 free-range eggs, soft boiled or hard boiled
  • 1/2 cup sake
  • 1/2 cup mirin
  • 1/2 cup soy sauce
  • 1/2 cup sugar
  • 1 cup warm water


  1.  Place eggs in saucepan and cover with cold water. Bring to a boil, reduce heat and let simmer for 6 minutes for a soft-boiled egg and 15 minutes for a hard-boiled egg. Drain eggs and place to cool in cold water for 5 minutes then peel gently.
  2. Combine mirin, sake, soy sauce, sugar and warm water. Whisk until sugar is dissolved. Transfer eggs to a jar and pour marinade. Eggs floating on the surface? Cover the marinade surface with a paper towel and press slightly, it helps to eggs marinating evenly.
  3. Refrigerate the eggs and marinate for minimum 2 hours (up to 12 hours).


 Summer Vegetable Ramen

2 Serves

  • 2 Individually wrapped bundles of dried ramen noodles
  • 1 pack Best Bones Broth organic chicken broth
  • 1 Onion, chopped
  • 1 Garlic clove, chopped
  • 1 Tbsp grated ginger
  • 1 Tsp sesame oil
  • Pinch of chili powder (I use Korean chili powder Gochugaru)
  • 2 Tbsp Japanese soy sauce
  • Pinch of salt
  • 1 Tbsp mirin (sweet Japanese cooking wine)
  • 1 Tbsp sake (Japanese cooking wine)
  • 1 baby pak choy, cut in half lengthwise then wash thoroughly
  • 1 ear sweet corn on the cob, boiled or steamed
  • 1/2 punnet fresh shiitake mushrooms (or handful of dried shiitake, soaked in cold water for about 1 hour)
  • 1/2 cup dried wood ear mushrooms, soaked in cold water for about 1 hour
  • 2 stems broccolini (or a cup of broccoli florets), steamed or boiled
  • 1 spring onion, chopped
  • 1/3 cup dried wakame seaweed, soaked in warm water for 5 minutes
  • Toasted sesame seeds


  1. Boil a large pot of water and cook ramen noodles follow directions on the pack. Place cooked ramen in cold water.
  2. Put the corn into a steamer or colander set over a pan of boiling water. Cover with a lid and steam for 10 mins or until soft. Place broccolini stems and pak choy in the steamer and cook for 3 minutes or until crisp-tender.
  3. Heat the sesame oil in the saucepan over medium-low heat. Sauté the ginger, onions, garlic and chili powder. When they are translucent and fragrant, pour the stock into the saucepan and simmer for about 5 minutes. Strain the stock at this stage using the fine-mesh strainer and remove onion garlic and ginger. Then back saucepan with stock to medium heat add thinly sliced shiitake mushrooms and wood ear mushrooms, cook another 5 minutes. Season soup with a pinch of salt, few tablespoons of soy sauce, mirin, and sake.
  4. Drain well ramen noodles, then transfer the noodles to the soup bowls. Add vegetables, mushrooms and wakame seaweed. Pour in the hot soup, place half of egg on the top, sprinkle with scallion and sesame seeds. Serve immediately. Enjoy!





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