Tantan soup with ramen, pak choi and mad eggs

From Cookipedia

This recipe requires preparation in advance!

This recipe comes to Cookipedia by courtesy of Nik and Edwina's Cookbook.

"Inspired by a lovely soup we had in a Japanese restaurant in Kensington, this is a deliciously comforting, nutty flavoured soup, with the noodles and pak choi and particularly the eggs providing a rich and tasty counterpoint. If you freeze the soup it can separate a bit, so give it a quick whizz in a blender when you defrost it"

Tantan soup with ramen, pak choi and mad eggs
Calories per serving:1790
Ready in:1 day, 1 hour
Prep. time:1 day, 15 minutes
Cook time:45 minutes
Recipe author:Chef
First published:29th September 2016

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Love your mad eggs!

The Judge


Printable πŸ–¨ shopping πŸ›’ list & πŸ‘©β€πŸ³ method for this recipe


  1. Mix together the soy, water, sugar, and truffle oil, then marinate the eggs in this overnight if possible, but for at least four hours
  2. Heat a frying pan, and add the sesame seeds, toasting them till a good third of them are browning and oil is starting to leak from them. Whizz them in a blender
  3. Put the stocks in a good sized heavy bottomed pan, bring them to a boil. Whisk in the sesame mix, then add the soy, the sugar, the chilli, the ginger, the spring onions and the tahini.
  4. Bring back to a boil and simmer gently for 15 mins. Whisk the dashi in, bring back to the boil again, then take off the heat.
  5. Meanwhile, steam the pak choy till itΒ’s only just done, and set aside, then cook your noodles.
  6. Place a quarter of the noodles in each of four deep soup bowls, and ladle a portion of soup into each. Pile some pak choi on top.
  7. Place a soft boiled egg on top of the pak choi, sprinkle with the chopped coriander leaves and serve

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