Mohinga Ramen with Soy-Marinated Egg

Method

1. Gently lower the cold eggs into boiling water with a ladle, boil on medium-high heat for 6 min 30 sec, then plunge them into iced water for 5 minutes and peel. Put the soy sauce and mirin in a zip bag, add the eggs, squeeze out the air and marinate in the fridge for at least 2 hours (and no more than 6), turning once so they colour evenly.

   Add in this stepEggs (straight from the fridge) 2Soy sauce 2 tbspMirin 2 tbsp

   medium-high heat

2. Put the water and kombu in a 20 cm pot and heat slowly on medium-low heat for 10 min. When tiny bubbles rise from the bottom, just before it boils, lift out the kombu (boiling it makes the stock bitter and slimy). Add the fish and poach on the same heat for 6 min, then lift it out and flake it. Keep the stock in the pot.

   Add in this stepWater 1,300 mlKombu 8 gWhite fish fillet 240 g

   medium-low heat

3. Blend the onion, garlic, ginger and the tender part of the lemongrass into a smooth paste. Heat the oil in another pot on medium heat and fry the paste for 7 min until golden, then add the turmeric, paprika and chilli powder and fry for 30 seconds. Sprinkle in the chickpea flour and keep stirring for 2 minutes until it smells nutty, as if making a roux.

   Add in this stepNeutral oil 2 tbspOnion 1Garlic cloves 4Fresh ginger 20 gLemongrass stalks 2Ground turmeric ¾ tspPaprika 1 tspChilli powder ½ tspChickpea flour (gram flour) 3 tbsp

   medium heat

4. Whisk in the kombu stock a ladle at a time so no lumps form, add the flaked fish and simmer on medium-low heat for 10 min until it has the consistency of thin cream. Turn off the heat, dissolve the miso into the soup through a sieve and season with fish sauce. Don't boil it after adding the miso, or the aroma fades.

   Add in this stepFish sauce 3 tspWhite miso 1½ tbsp

   medium-low heat

5. Bring 3 L of water to a rolling boil on high heat, shake the fresh noodles loose into it and cook for 1 min 30 sec (check the packet). Drain and shake off as much water as you can.

   Add in this stepFresh ramen noodles 240 g

   high heat

6. Put the noodles in warmed bowls and ladle over the hot soup. Top with the halved marinated eggs and sliced spring onions, add a few drops of sesame oil and serve with a wedge of lime.

   Add in this stepSpring onions 2Toasted sesame oil 1 tspLime ½