Ramen with Ajitsuke Tamago (marinated soy egg)

The day before, bring water to a boil in a pot and cook the eggs in boiling water for 6 minutes.

Immediately afterward, rinse the eggs with ice-cold water, let them cool briefly, and peel them. This works best if you soak them directly in the water in the bowl.

Whisk together the soy sauce, mirin, and sugar and carefully pour the mixture into an airtight container (a mason jar, Tupperware container, or a sturdy freezer bag) along with the eggs, ensuring the eggs are evenly coated in the marinade. Marinate overnight or for 12 hours in the refrigerator.

Heat 500 ml of water in a pot with miso and dashi and simmer gently for 10 minutes.

Meanwhile, wash the mushrooms and slice them along with the well-dried tofu, then season with salt. Wash the spring onions and chili, remove the core from the chili, and slice both into thin strips.

Heat oil in a pan. Fry the tofu and mushrooms until crispy, turning occasionally, and then set aside.

Prepare ramen noodles according to package instructions and drain.

Quarter the pak choi lengthwise and cut the sugar snap peas into strips.

Let the pak choi and snow peas simmer in the miso soup for about 5 minutes.

Divide the noodles between two bowls and add the miso soup, pak choi, and snow peas.

Remove the ramen eggs from the marinade and cut them lengthwise.

Top noodles with egg halves, tofu, and mushroom slices and serve with chili and spring onions.