Elara requested ramen with marinated eggs for dinner last night, so we made it happen! We tested an internet egg hack and made an umami-rich miso and mushroom sesame broth that turned out way better than expected!
Use a thumbtack to poke a hole into the wide part of the egg. Simmer eggs for 6 minutes. Place in ice water and mix the marinade. Whisk together water, soy sauce, bbq sauce, and dark soy sauce. Peel the eggs and place them in a ziplock bag and pour in the marinade. Marinate for at least one hour or up to 3 days.
In a large pot, add water, miso, shitake mushrooms, kombu, bouillon,, and corn cob if fresh corn is used. Bring to a boil and simmer for 15 minutes. Remove the kombu and add the tahini, sesame paste, sesame oil, soy sauce, vinegar, and dressing. Fish out the mushrooms and corn cob. Stir well and blend with an immersion blender (optional). Simmer for 10-15 minutes.
While the broth simmers, saute the corn with a tsp of sesame oil for 2-3 minutes. Cook the ramen according to the package directions and drain.
Assemble: Divide noodles into 4 deep bowls and top each with broth. Divide scallions and corn into the 4 bowls, top with chili crunch and ramen eggs, and enjoy!
