Soy Sauce Eggs

• 4 x 60g eggs
• 1 tablespoon sugar
• 2 tablespoon sherry vinegar
• 3/4 cup (180ml) soy sauce

Soup

• 2 tablespoons vegetable oil
• 3 cups assorted fresh mushrooms, shiitake & enoki, cut in half
• 1 garlic clove, crushed
• 1 tablespoon ginger, finely chopped
• 2 tablespoons yellow miso paste
• 3 teaspoons soy sauce
• 2 teaspoons red wine vinegar
• 6 cups (1.5L) fish or vegetable stock

To assemble

• 1 cob sweet corn
• 218g packet ramen noodles
• 100g BBQ Pork, cut into thin slices
• 1 cup (200g) kimchi
• 1 cup (100g) Bamboo shoots, sliced into strips
• 1 bunch bok choy
• 1 nori sheet, cut into thin strips
• Crispy pork crackling and dry fried onions, to garnish

Soy Sauce Eggs

1. For best results, use the One⁰ Precision Poacher™
2. Fill the pot of the Precision Poacher with water up to the BOIL fill line. Cover with the lid and insert probe through the vent. Press METHOD button to select POACH/BOIL. Press TEMPERATURE button to select 100°C. Press TEXTURE button to select MEDIUM. Press START to preheat water
3. Once preheat has finished, the unit will beep. Lower eggs in tray into the pot. Cover with the lid and insert probe through the vent. Press START. Cool eggs under cold running water after cooking
4. Whisk together 120ml warm water and sugar until dissolved, then stir in the sherry vinegar and soy sauce
5. Peel eggs and put them in the soy-vinegar marinade. Keep them submerged in the liquid (put a plate over them). Cover and refrigerate for 2-4 hours

Soup

1. Heat 1 tablespoon oil in frying pan and saute mushrooms until deep brown. Take out of the pan and set aside
2. Heat remaining oil and cook garlic and ginger for 1 minute. Stir through miso paste, soy sauce and red wine vinegar. Add ingredients and stock to a large pot and bring to a simmer over medium-high heat

To assemble

1. Fill the pot of the Precision Poacher with water up to the STEAM fill line. Cut corn into 3 chunks. Place chunks onto the egg tray and lower into the pot. Cover with the lid
2. Press METHOD button to select STEAM. Press time button to select 3 minutes and press START. When finished remove corn and cut the kernels off the cob
3. Cook noodles according to packet instructions. Toss them around to loosen up, divide them evenly between four bowls
4. Ladle stock over the noodles and then top each with sauteed mushrooms and remaining ingredients. Halve soy sauce eggs and serve on top of ramen soup
5. Garnish with crispy pork crackling and dry fried onions