Ingredients
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- 2 packs instant noodles
- 2 1/2 cups water
- 2 eggs
- 2 green onions, sliced, whites and greens separated
- 1 small knob ginger, grated
- 1 chicken or vegetable stock cube
- 1 tbsp butter
- 2 tbsp dark soy sauce
- 1 tsp sake
- 2 tsp sugar
- 2 tbsp dark soy sauce, for serving
- Nori sheets, optional
- Sesame seeds, optional
Instructions
- Bring the water to a boil and cook the eggs for 5 minutes 30 seconds. Cool under cold running water and peel.
- Over low heat, combine Japanese soy sauce, apple cider vinegar, and sugar. Once gently bubbling, roll the peeled eggs in the sauce for 4 to 5 minutes. Remove and set aside.
- Bring the water to a boil, dissolve in the stock cube, and cook the noodles until tender.
- Strain the noodles, reserving the hot broth.
- Divide green onion whites, ginger, and dark soy sauce between two bowls. Add broth, noodles, and 1 tsp butter per bowl. Top with halved eggs, green onion greens, optional nori, and optional sesame seeds.
- Prep Time: 5 minutes
- Cook Time: 10 minutes