Żurek Ramen with Soy Eggs and Seared Kiełbasa

Method

1. Bring a pot of water to the boil, lower the fridge-cold eggs in gently with a ladle and cook on medium-high heat for exactly 6 min 30 sec. Plunge them into iced water for 3 minutes, then peel. The yolks will be soft and jammy.

   Add in this stepEggs, straight from the fridge 2

   medium-high heat

2. Put most of the soy sauce, the mirin and 2 tbsp water in a zip bag, add the eggs, press out the air and marinate in the fridge for at least 1 h.

   Add in this stepSoy sauce 1½ tbspMirin 2 tbsp

3. Melt the butter in a 18 cm pot, add the grated garlic and ginger and fry on medium heat for 30 seconds until fragrant, then pour in the stock and heat for 5 min, until it comes to the boil.

   Add in this stepButter 15 gGarlic cloves 1Fresh ginger 5 gChicken stock 600 ml

   medium heat

4. Shake the zakwas and pour it in, then add the marjoram and the rest of the soy sauce and heat on medium-low heat for 3 min. A hard boil makes the sourness harsh, so keep it just bubbling at the edges. Taste and season with soy sauce rather than salt.

   Add in this stepSour rye starter for żurek (zakwas) 160 mlDried marjoram ½ tspSoy sauce ½ tbsp

   medium-low heat

5. Slice the sausage diagonally 1 cm thick and sear in the oil in a frying pan on medium-high heat for 3 min, until the edges are golden.

   Add in this stepNeutral oil 1 tspSmoked kiełbasa (Polish smoked sausage) 160 g

   medium-high heat

6. Bring a 3 L pot of water to a rolling boil on high heat, loosen the noodles into it and cook for 2 min (check the packet), then drain and shake off every drop of water; leftover water dilutes the broth.

   Add in this stepFresh ramen noodles 200 g

   high heat

7. Pour the broth into bowls warmed with hot water, add the noodles and top with the seared sausage, halved eggs and sliced spring onion. Serve straight away.

   Add in this stepSpring onions 1½