Tantan soup with ramen, pak choi and mad eggs
"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"
The Mad Eggs:-
- 200ml regular soy sauce
- 200ml water
- 20g sugar
- ½ teaspoons truffle oil
- 4 whole soft-boiled eggs, carefully peeled
The Tantan Soup:-
- 750ml chicken stock
- 375ml Nage
- 250ml Dashi
- 100g white sesame seeds
- 150g tahini
- 100mls regular soy sauce
- 25g sugar
- 1 hot chilli, deseeded and finely chopped
- 20g ginger, peeled and finely chopped
- 15g spring onion, finely chopped
- 350g fresh ramen noodles (or use another noodle)
- 4 medium sized heads of pak choi, quartered
- 1 tablespoon finely chopped coriander leaves
- Mix together the soy, water, sugar, and truffle oil, then marinate the eggs in this overnight if possible, but for at least four hours
- 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
- 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.
- 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.
- Meanwhile, steam the pak choy till its only just done, and set aside, then cook your noodles.
- 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.
- Place a soft boiled egg on top of the pak choi, sprinkle with the chopped coriander leaves and serve
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