Egg Recipe For Ramen
Egg Recipe For Ramen
Egg Recipe For Ramen
An essential element of a great dish of ramen is the ramen egg. The procedure of making a ramen egg is an easy one, however, there are numerous amazing means to complicate it. Tampering the marinate is where you can have one of the most enjoyable, however before you can reach that, you need to prepare your eggs.
Ajitsuke Tamago (Ramen Eggs)
Ajitsuke Tamago (Ramen Eggs)
Prep Time:15 minutes
Cool Time:15 minutes
Cook Time:30 minutes
Marinate Time:12 hours
Total Time:12 hours 40 minutes
Servings: 12
Ingredients
1 cup of water
1/2 cup soy sauce
1/2 cup sake
1/2 cup mirin
1/4 cup sugar
12 eggs
water for boiling
water, cold for cooling
Directions
Heat the water, soy sauce, sake, mirin, and sugar in a saucepan until the sugar has dissolved and cooled completely.
Fill a large pot with water, bring to a hard boil, add 4 eggs and cook for 6 minutes before transferring them to a large bowl filled with cold water until completely cool. Repeat for remaining eggs.
Peel the eggs and place them in a large ziplock bag with the marinade, seal and let marinate overnight in the fridge.
Note
You can marinate for less time for less flavor of more time (up to 2-3 days) for more flavor. You can omit the mirin.
Tip
Use leftover marinade from Chashu pork which will also have all of the pork juices to add even more flavor!
Nutrition Facts
Calories 63, Fat 4g (Saturated 1g, Trans 0), Cholesterol 159mg, Sodium 86mg, Carbs 0.5g (Fiber 0, Sugars 0.3g), Protein 5g
Japanese Ramen Egg
Japanese Ramen Egg
PREP TIME
10 minutes
COOK TIME
7 minutes
TOTAL TIME
17 minutes
Ingredients
water for boiling
1 tablespoon baking soda
6 eggs at room temperature
SEASONING SAUCE:
50 ml cup Japanese Tsuyu or soup base, such as Mizkan Bonito-Flavored Soup Base
50 ml cooking sake
25 ml soy sauce or Tamari soy sauce
25 ml mirin
Directions
Combine the water and baking soda in the pot and bring the water to boil. The water level must be deep enough to cover all eggs. When the water boils, add the eggs and cook for 7 minutes.
In a separate pan add all the ingredients in Seasoning Sauce together. Bring the sauce the boil, then remove from the heat and let cool.
When your eggs are done cooking, plunge them into ice water and leave to sit for 5 minutes. Carefully peel off the shells, while the eggs are still in the water. Make sure you remove the membrane covering the egg white.
In a container or a bag, add the Seasoning Sauce and the eggs. Gently rotate the eggs to make sure they’re evenly covered in the sauce, then leave to stand overnight, or 1 or 2 days in the fridge. When they are ready to serve, slice into halves and serve with ramen or eat as a snack.
Nutrition Information
Serving Size: 6 people
Amount Per Serving
Calories: 83 Total Fat: 4g Saturated Fat: 1g Cholesterol: 164mg Sodium: 874mg Carbohydrates: 3g Sugar: 1g Protein: 6g
Spicy Miso Ramen Recipe
Spicy Miso Ramen
Ingredients
6 oz fresh ramen noodles
4 cups of water
4 tablespoons white miso paste
3-4 teaspoons S&B La Yu or chili oil
1/2 teaspoon honda shi
2 hard-boiled eggs
1/2 can corn kernels (15 oz can)
1 narutomaki, Japanese fish cake with a pink swirl
1 stalk scallion, finely chopped
1 tablespoon white sesame seeds, pound with mortar and pestle until fine
light soy sauce, to taste (optional)
some seasoned roasted seaweed, cut into thin strips
Directions
Bring the water to boil and then add in the honda shi, eggs, and finely ground sesame seeds. Bring the soup base to boil and reduce to 3.5 cups. Add in the miso paste, stir with a ladle of chopsticks until well dissolved. Add in the chili oil and light soy sauce to taste (optional).
Blanch the ramen noodles in a pot of boiling water until they are cooked. Rinse with cold running water, drain, and set aside.
In a serving bowl, add the noodles and then topped with the hard-boiled egg (sliced into half), narutomaki, corn kernels, and chopped scallion. Pour the miso soup into the bowl and add the roasted seaweed. Serve immediately.
Kimchi Ramen Recipe
Kimchi Ramen Recipe
SERVINGS: 2 PEOPLE
PREP TIME: 5 MINUTES
COOK TIME: 10 MINUTES
TOTAL TIME: 15 MINUTES
Ingredients
2 large eggs
water
4 cups chicken broth
2 packs instant ramen
1 cup kimchi, with juice, sliced
2 tablespoons Korean hot pepper paste, Gochujang
1 teaspoon Korean chili powder, Gochugaru
4 oz. mushrooms, white button mushroom, buna Shimeji or shiitake
1 teaspoon sesame oil
salt to taste
2 tablespoons chopped scallion
Directions
Bring a pot of water to a boil and then lower to a bubbling simmer. Poach the eggs by dropping each egg gently in the water and cook for about 4-5 minutes. Make sure the water covers the eggs. Remove the eggs with a strainer. Set aside.
Heat the same pot and add the chicken broth. Bring it to boil. Add the kimchi, pepper paste, chili powder, and ramen. When the ramen is about half done, add the mushroom and sesame oil. Add salt to taste. Transfer the noodles to two bowls and top with the poached eggs and scallions. Serve immediately.
Shrimp Wonton Miso Ramen Recipe
Shrimp Wonton Miso Ramen Recipe
SERVINGS 2 PEOPLE
PREP TIME 10 MINUTES
COOK TIME 10 MINUTES
TOTAL TIME 20 MINUTES
Ingredients
2 packets Nissin RAOH Umami Miso Ramen
4 oz peeled and deveined shrimp
1/2 teaspoon sesame oil
1/8 teaspoon salt
1/2 teaspoon cornstarch
10 wonton wrappers
1/4 cup boiled corn kernels
1 tablespoon chopped scallions
Directions
Cut the shrimp into small pieces. Add the sesame oil, salt, and cornstarch, stir to mix well.
Add 1 teaspoon of the shrimp filling onto the center of a wonton wrapper. Wet your index finger with water and trace the outer corners of the wonton wrapper. Fold, pinch and enclose the opening to form the wonton. Repeat the same to make 10 wontons.
Heat a small pot of water and bring it to boil. Drop the wontons into the pot. As soon as they float to the top, remove them with a slotted spoon or strainer. Set aside.
To make each bowl of ramen, boil two cups of water in the same pot. Add the noodles and cook for 4 minutes or until al dente. Meanwhile, empty the flavor pouch of Nissin RAOH Umami Miso in a serving bowl.
Remove the noodles from heat and pour the water into the bowl first and mix well with a pair of chopsticks. Add the noodles into the bowl and mix again.
Add the wontons, corns, and scallions as the toppings. Serve immediately. Repeat the steps above to make the second serving.
Char Siu Ramen Recipe
Char Siu Ramen Recipe
SERVINGS 2 PEOPLE
PREP TIME 10 MINUTES
COOK TIME 40 MINUTES
TOTAL TIME 50 MINUTES
Ingredients
1 clove garlic, minced
6 oz pork belly
2 packets Nissin RAOH Umami Tonkotsu Ramen
4 cups of water
1 ramen egg, cut into halves
1 tablespoon chopped scallion
1 tablespoon pickled ginger Beni Shoga, (optional)
Char Siu Sauce
1 teaspoon soy sauce
1 teaspoon oyster sauce
1 teaspoon hoisin sauce
1/8 teaspoon Chinese five-spice powder
3 dashes ground white pepper
Directions
Preheat the oven to 400F.
Mix all the ingredients in the Char Siu Sauce together, stir to combine well.
Add the garlic and the Char Siu Sauce to the pork belly. Stir to coat well. Transfer it to a baking sheet lined with parchment paper. Roast for a total of 30 minutes, turning the pork belly over at 15-minutes interval. Remove from the oven, and sliced into pieces. Set aside.
To make the ramen, boil two cups of water in a pot. Add the noodles and cook for 4 minutes or until al dente. Meanwhile, empty the flavor pouches of Nissin RAOH Tonkotsu in a serving bowl.
Remove the noodles from heat and pour the water into the bowl first and mix the seasonings well with a pair of chopsticks. Add the noodles into the bowl and mix again.
Add the char siu, ramen egg, scallion, and Beni Shogun. Repeat the same for the second serving.
Notes
You can broil both sides of the pork belly for 1 minute if you want the char siu slightly burned and charred.
Soy-Marinated Ramen Eggs
Soy-Marinated Ramen Eggs
Yield: 6 Servings Prep Time: 6 minutes Marinating Time: 3 hours Total time: 3 hours 6 minutes
Ingredients
6 eggs
1 tBsp white vinegar
2 garlic cloves
3 slices of ginger
1 tBsp brown sugar
1/4 cup soy sauce
2 tBsp mirin sauce (optional)
1.5 cups water
Directions
Carefully prick the large end of the eggs with a needle or an egg piercer. This will allow the air to escape the shell to give you a smooth, rounded end to your egg.
Bring plenty of water to boil and add 1 tBsp white vinegar. This will help make the eggs easier to peel, which is crucial to a perfect ‘aesthetical’ marinated egg. The marinade will cling to any imperfections in the egg otherwise, making them obvious.
Carefully dip the eggs in the boiling water and boil for exactly 6 minutes. Timing is critical to keep a slightly runny yolk.*
As soon as 6 minutes are over, place the eggs in ice water ( an ice bath) for 4-5 minutes. Alternatively, you can run cold water over them for a minute or two ( until the eggs are completely cooled down). This is crucial to stop the cooking process and keep the egg yolk creamy.
To Prepare The Marinade
First, slice 3 pieces of ginger and chop or smash the garlic.
Heat the soy sauce and mirin sauce together with the sugar, garlic, and ginger. Keep on the heat for a couple of minutes until the sugar dissolves and the mixture caramelizes a bit.
Turn off the heat and add 1.5 cups of water. Remove the ginger and garlic.
Carefully peel the eggs. To have a perfect egg white surface, gently tap the egg against a hard surface to break the shell in multiple spots and they’ll be easier to peel.
Transfer the eggs to a glass container and cover them with the soy sauce mixture. Marinate for a minimum of 3 hours ( This can be done at room temperature, although any longer then I’d transfer them to the fridge).
In as little as 3 hours, you get marinated, slightly colored eggs with a runny gooey yolk. You can then either remove the eggs and store them in the fridge for up to 4 days. Alternatively, leave the eggs in the marinade in the fridge.
These are now ready to add to your favorite dishes or eat as a snack.
Shoyu Ramen
Shoyu Ramen
6 Servings
Prep Time: 1 min
Total Time: 3 min
Ingredients
Kombu Dashi and Tare
2 pieces dried kombu
½ cup reduced-sodium soy sauce
2 Tbsp. dry sake
1 Tbsp. mirin
Pork and Stock
1½ lb. boneless pork shoulder (Boston butt)
Kosher salt and freshly ground black pepper
2 Tbsp. vegetable oil
2 lb. chicken necks, backs, and/or wings
1 lb. pork spareribs
2 bunches scallions, chopped
2 carrots, peeled, cut into pieces
1 head of garlic, halved horizontally
1 1” piece ginger, peeled, sliced
¼ cup bonito flakes
Ramen and Garnishes
3 large eggs
6 5-oz. packages fresh thin and wavy ramen noodles (or six 3-oz. packages dried)
½ cup Menma (fermented bamboo shoots)
6 scallions, thinly sliced
3 toasted nori sheets, torn in half
Chili oil, toasted sesame oil, and shichimi togarashi (for serving)
Directions
Ingredient info
You can find all the Asian ingredients listed here at Asian markets, in the Asian foods section of some supermarkets, and online. Look in the refrigerated section of Asian markets for fresh noodles. Ask your butcher for chicken necks and backs.
Kombu dashi and tare
Two days ahead
For the dashi, combine kombu and 4 quarts cold water in a large bowl. Cover and let sit at room temperature at least 8 hours and up to 12 hours. For the tare, combine soy sauce, sake, and mirin in a small bowl; cover and chill.
Pork and Stock
One day ahead
Season pork shoulder with salt and pepper. Roll up and tie with kitchen twine at 2” intervals. (This helps keep the meat intact while cooking and makes for round, compact slices.)
Heat oil in a large heavy pot (at least 8 quarts) over medium-high heat Cook pork shoulder, turning, until brown all over, 10–12 minutes. Add chicken, spareribs, scallions, carrots, garlic, ginger, and bonito flakes. Remove kombu from dashi; discard. Add as much kombu dashi as will fit in the pot once the liquid is boiling (reserve remaining dashi). Bring to a boil, reduce heat, and simmer, skimming the surface occasionally and adding remaining dashi as the liquid reduces, until pork shoulder is tender and the stock has reduced to about 2 quarts, 2½–3 hours.
Remove pork shoulder from stock and let cool. Wrap tightly in plastic and chill until ready to use. (Chilling pork will make the meat easier to slice.) Strain stock through a fine-mesh sieve into another large pot or a large bowl or container; discard solids (including ribs and chicken). Cover and chill.
Ramen and Garnishes
Bring a medium pot of water to a boil. Carefully add eggs one at a time and boil gently for 7 minutes. (Egg yolks should be shiny yellow and almost jammy; egg white should be just set.) Drain eggs and transfer to a bowl of ice water to stop cooking; let cool. Peel; set aside.
Remove string and thinly slice pork; cover and set aside.
When ready to serve, bring the stock to a simmer; it should be very hot. At the same time, cook noodles in a large pot of boiling water according to package directions until al dente; drain (no need to salt the water, as ramen noodles contain more salt than pasta).
Just before serving, divide noodles among 6 deep bowls. Top with sliced pork, placing it off to one side. Add tare to the hot stock and ladle over pork to warm through (stock should come up just to the level of the noodles).
Place a small pile of Menma next to pork. Halve eggs and place next to Menma. Place a small pile of sliced scallions next to the egg. Tuck half a sheet of nori between the side of bowl and noodles so it’s just poking out.
Serve ramen with chili oil, sesame oil, and shichimi togarashi.
Eggs can be cooked 1 day ahead. Keep unpeeled eggs covered in cool water. Cover and chill.
Spicy Kimchi Miso Soup
Spicy Kimchi Miso Soup
4 servings
Ingredients
1 3×5-inch piece kombu
¾ ounce bonito flakes (about 1½ packed cups)
4 large eggs, room temperature
⅔ cup chopped kimchi
½ cup silken tofu, cut into ½-inch pieces
¼ cup miso
2 tablespoons gochujang
Sesame seeds and toasted sesame oil (for serving)
Directions
Combine kombu and 4 cups of water in a large pot. Let sit until kombu softens, 25–30 minutes. Bring to a simmer over medium heat. Immediately remove from heat once the water starts simmering; fish out kombu and discard. Add bonito flakes and stir once to submerge them. Return to a gentle boil, reduce heat, and simmer about 5 minutes. Remove from heat and let steep 15 minutes (this ensures you get the most flavorful broth, or dashi, possible).
Meanwhile, cook eggs in a medium pot of boiling water for 6 minutes. Transfer to a bowl of ice water (ice bath) and let sit until cold, about 2 minutes. Peel eggs; set aside.
Strain dashi through a fine-mesh sieve into a medium bowl. Discard solids, wipe out pot, and return dashi to the pot. Add kimchi and tofu and bring to a very gentle simmer. Remove from heat. Submerge sieve in liquid, add miso and gochujang to sieve, and stir to liquefy both, then press through the strainer until pastes are dissolved.
Divide soup among bowls. Top with sesame seeds and drizzle with sesame oil. Cut eggs in half and add to bowls.
Blackened Leeks with Asparagus and Boiled Eggs
Blackened Leeks with Asparagus and Boiled Eggs
4 Servings
Ingredients
4 large eggs
4 medium leeks, white and pale-green parts only, halved lengthwise
2 tablespoons unsalted butter
1 bunch asparagus, trimmed
Kosher salt, freshly ground pepper
1 tablespoon fresh lemon juice
1 tablespoon whole grain mustard
Flaky sea salt
Directions
Gently lower eggs into a medium pot of boiling water; cook 6 minutes. Transfer eggs to a bowl of ice water and let cool.
Heat a dry large cast-iron skillet over medium-high until smoking hot. Cook leeks, cut side down, pressing to ensure contact with the skillet, until blackened, about 5 minutes. Reduce heat to medium; add butter and rotate skillet to evenly coat leeks. Transfer leeks to a platter with a slotted spoon.
Add asparagus to skillet, season with kosher salt and pepper, and cook, tossing occasionally, until bright green and crisp-tender, about 4 minutes. Remove from heat, add lemon juice and mustard, and toss asparagus to coat. Transfer to platter with leeks and spoon sauce over.
Peel eggs, halve, and place on top of vegetables. Top with sea salt.
Kimchi Fried Rice
Kimchi Fried Rice
4 Servings
Ingredients
Gremolata
3 garlic cloves, thinly sliced
2 tablespoons pine nuts
1½ cups basil leaves
½ cup parsley leaves
2 ounces Parmesan, finely grated
3 tablespoons olive oil
Kosher salt
Pineapple Salsa
½ cup ¼-inch pieces fresh pineapple
¼ cup ¼-inch pieces peeled Granny Smith apple
2 tablespoons ¼-inch pieces celery
1 tablespoon finely chopped jalapeño
2 teaspoons olive oil
1 teaspoon Champagne vinegar
1 teaspoon yuzu juice (optional)
Dash of Tabasco
Kosher salt
Assembly
½ cup ¼-inch pieces fresh pineapple
¼ cup chopped prepared Napa cabbage kimchi with juice
1 toasted nori sheet
4 large eggs
3 tablespoons olive oil
5 cups cooled cooked basmati rice (from 1¾ cups uncooked rice)
2 tablespoons white or regular soy sauce
Kosher salt
1 teaspoon smoked paprika
½ cup purple or regular potato chips
1 tablespoon toasted sesame seeds
Flaky sea salt
Microgreens (for serving)
Directions
Gremolata
Preheat oven to 350°. Toast garlic and pine nuts on separate small baking sheets until pale golden, about 5 minutes for garlic and 6–8 minutes for pine nuts. Let cool, then transfer garlic and pine nuts to a food processor and pulse until finely chopped. Add basil and parsley and pulse until herbs are finely chopped. Transfer to a small bowl and stir in Parmesan and oil; season with salt.
Do Ahead: Gremolata can be made 3 days ahead. Cover and chill.
Pineapple Salsa
Toss pineapple, apple, celery, jalapeño, oil, vinegar, yuzu juice (if using), and Tabasco in a small bowl to combine; season with salt.
Do Ahead: Salsa can be made 1 day ahead. Cover and chill.
Assembly
Combine pineapple and kimchi in a small bowl and let sit 20 minutes to let flavors meld.
Cut nori into thin ribbons with kitchen shears or a paring knife.
Meanwhile, cook eggs in a medium pot of boiling water, 6 minutes (the whites will be just cooked, and the yolks will be not quite set). Transfer to a bowl of ice water with a slotted spoon. Reserve pot with egg cooking water and keep warm over low heat. Let eggs cool, then remove from cold water and carefully peel.
Heat oil in a large nonstick skillet over medium-high until oil is just beginning to smoke. Add pineapple mixture and cook until beginning to brown, about 30 seconds. Add rice and toss to combine. Cook, tossing often until rice is hot and starting to crisp about 5 minutes.
Place eggs back into cooking water to reheat, about 2 minutes. Mix soy sauce into rice; taste and season with kosher salt if needed.
Divide rice among bowls and sprinkle with paprika. Using a slotted spoon, transfer eggs to paper towels and pat dry. Place 1 in each bowl. Place a dollop (or a quenelle if you’re feeling fancy) of gremolata in each bowl, then a spoonful of pineapple salsa. Mound potato chips and toasted nori to one side. Sprinkle eggs with sesame seeds, dividing evenly, and sea salt and top with a few microgreens.
Shaved Kohlrabi with Smashed Avocado
Shaved Kohlrabi with Smashed Avocado
4 servings
Ingredients
2 ripe avocados
1 small green chile (such as serrano), finely grated
1 oil-packed anchovy fillet, finely chopped
1 ½-inch piece ginger, peeled, finely grated
1 garlic clove, finely grated
3 tablespoons coarsely chopped cilantro leaves with tender stems
1 teaspoon finely grated lime zest
¼ cup fresh lime juice, divided
Kosher salt
4 medium kohlrabi, peeled, very thinly sliced
2 tablespoons avocado or grapeseed oil
4 soft-boiled eggs, halved
Directions
Using a fork, coarsely mash avocados, chile, anchovy, ginger, garlic, cilantro, 2 Tbsp. lime juice, and a generous pinch of salt in a medium bowl.
Toss kohlrabi, oil, lime zest, remaining 2 Tbsp. lime juice, and a pinch of salt in another medium bowl.
Divide smashed avocado mixture among bowls. Arrange kohlrabi mixture and eggs around avocado and serve.
Grilled Halibut Nicoise with Market Vegetables
Grilled Halibut Nicoise with Market Vegetables
4 Servings
Ingredients
4 large eggs
1½ pounds skin-on halibut fillets
2 tablespoons plus ¼ cup olive oil
Kosher salt, freshly ground pepper
2 pounds mixed vegetables (such as scallions, garlic scapes, Romano beans, halved small eggplants, halved baby or new potatoes)
4 cups torn lettuce leaves (such as romaine, red leaf, or butter)
1 cup Sun Gold tomatoes, halved
1 bunch small breakfast radishes, trimmed, halved lengthwise
1 cup Green Olive Tapenade
Directions
Cook eggs in a large saucepan of boiling water 7 minutes. Drain and place in a large bowl of ice water; let cool.
Prepare a grill for medium-high heat. Rub halibut with 2 Tbsp. oil; season with salt and pepper. Grill, skin side down, until the skin is charred and fish is nearly cooked through, 5–8 minutes. Turn and grill just until cooked through about 1 minute. Transfer halibut to a plate and remove the skin.
Toss vegetables with remaining ¼ cup oil in a large bowl; season with salt and pepper. Grill, turning occasionally, until lightly charred and tender. Time will be different for each vegetable (about 2 minutes for scallions and garlic scapes, 4 minutes for Romano beans, 8–10 minutes for eggplants, 10–15 for potatoes). Transfer to a plate as they are done.
Carefully peel and halve eggs (yolks will still be a bit loose in the center). Arrange lettuce leaves on a platter and place halibut, grilled vegetables, tomatoes, radishes, and eggs in separate areas on top. Spoon some Green Olive Tapenade over; serve remaining tapenade alongside.
Chicken Curry Laksa
Chicken Curry Laksa
4 servings
Ingredients
Laksa Paste
3 dried red chiles, such as guajillo, Anaheim, or New Mexico, stemmed, halved, seeded
1 2-inch piece ginger, peeled, thinly sliced
4 garlic cloves, unpeeled
4 red Thai chiles, chopped
3 medium shallots, chopped
3 lemongrass stalks, tough outer layers removed, finely grated
¼ cup of vegetable oil
4 teaspoons Thai shrimp paste
1 tablespoon ground coriander
2 teaspoons curry powder
1 teaspoon ground cumin
Soup
¼ cup of vegetable oil
2 14-ounce cans coconut milk, divided
3 cups homemade chicken stock or low-sodium chicken broth
12 tofu puffs (optional)
1½ pounds boneless, skinless chicken thighs
8 ounces wide rice vermicelli
2 teaspoons palm sugar or light brown sugar
Kosher salt
4 large soft-boiled eggs, halved
2 medium Persian cucumbers, cut into matchsticks
Bean sprouts, mint leaves, lime wedges, and Sambal Oelek (for serving)
Ingredient Info
Dried chiles are available at Latin markets. Tofu puffs can be found at Asian markets in the refrigerated aisle.
Directions
Laksa Paste
Place dried chiles in a small heatproof bowl, add boiling water to cover, and let soak until softened, 12–15 minutes. Drain and set aside.
Meanwhile, heat a large dry saucepan over medium-high. Cook ginger and garlic, stirring occasionally, until lightly charred and garlic is just tender, 6–8 minutes. Transfer to a clean surface; peel garlic.
Puree reserved chiles, Thai chiles, shallots, lemongrass, oil, shrimp paste, coriander, curry powder, cumin, ginger, and garlic in a food processor or blender until smooth (it’s okay if a few flecks of chile remain).
Do Ahead: Laksa paste can be made 1 week ahead; cover and chill. Or freeze in ice cube trays for up to 2 months.
Soup
Heat oil in a large saucepan over medium-high. Cook laksa paste, stirring often until a paste is slightly darkened and begins to slide around saucepan when stirred about 2 minutes. Add half of coconut milk and cook, stirring, until reduced by half, 4–6 minutes. Add stock, tofu puffs, if using, and remaining coconut milk. Bring to a boil; add chicken. Reduce heat and simmer until chicken is cooked through and tender, 20–25 minutes. Transfer chicken to a plate and let cool; shred meat.
Meanwhile, cook noodles according to package directions.
Add chicken and sugar to soup; season with salt. Divide soup and noodles among bowls. Top with eggs and cucumbers; serve with toppings.
Do Ahead: Curry base (without chicken) can be made 3 days ahead; cover and chill. Reheat over medium-low, adding water to thin as needed.
Summer Greens with Mustardy Potatoes and Six-Minute Egg
Summer Greens with Mustardy Potatoes and Six-Minute Egg
4 Servings
Ingredients
4 large eggs
2 ounces sliced or slab bacon, cut crosswise into ¼-inch strips
¾ pound tiny potatoes, halved if larger than a ping pong ball
Kosher salt, freshly ground pepper
1 small shallot, finely chopped
2 tablespoons whole-grain mustard
1 tablespoon (or more) white wine vinegar
4 cups (lightly packed) summer greens, such as arugula, baby romaine, and/or mustard greens
2 cups mixed herb leaves, such as parsley, chives, and/or chervil
Directions
Carefully lower eggs into a medium saucepan of boiling water and cook 6 minutes. Drain and transfer eggs to a bowl of ice water; set aside.
Meanwhile, cook bacon in a large skillet over medium heat, stirring occasionally, until fat is starting to render but bacon is not yet crisp about 4 minutes. Add potatoes; season with salt and pepper. Cook, shaking pan occasionally until potatoes are tender and cooked through, 8–10 minutes. Remove from heat and add shallot, mustard, and vinegar; toss to coat.
Toss greens and herbs in a large bowl, add warm potatoes and toss again to coat; season with salt, pepper, and more vinegar, if desired. Peel and halve eggs; arrange over potatoes and greens.
Brassicas Bowl
Brassicas Bowl
Ingredients
4 large eggs
1 bunch broccolini, trimmed
5 tablespoons olive oil, divided
Kosher salt
1 small shallot, finely chopped
2 tablespoons apple cider vinegar
1 tablespoon whole grain mustard
½ bunch curly kale, ribs and stems removed, leaves torn into 2-inch pieces (about 8 cups)
8 ounces brussels sprouts, trimmed, thinly sliced lengthwise
Freshly ground black pepper
½ cup unsalted, roasted sunflower seeds, divided
½ cup hummus
1 avocado, quartered lengthwise
2 tablespoons finely chopped chives
1 tablespoon toasted sesame seeds
Crushed red pepper flakes (for serving)
Directions
Cook eggs in a large saucepan of boiling water for 7 minutes (whites will be set and yolks still slightly soft). Drain; transfer to a bowl of ice water and let sit until cool. Drain; peel eggs and cut in half lengthwise. Set aside.
Preheat oven to 500°. Toss broccolini with 1 Tbsp. oil on a rimmed baking sheet and season with salt. Roast, turning occasionally, until crisp-tender and charred in spots, 8–10 minutes. Let cool, then coarsely chop.
Whisk shallot, vinegar, mustard, and remaining 4 Tbsp. oil in a large bowl until emulsified; season with salt. Add kale and brussels sprouts and toss to coat; season with salt and pepper. Massage kale until slightly softened, about 5 minutes. Add roasted broccolini and 2 Tbsp. sunflower seeds; toss again.
Swipe some hummus along the inside of each bowl with a spoon. Divide salad among bowls and add an avocado wedge and 2 reserved egg halves to each. Top with chives, sesame seeds, and remaining sunflower seeds; sprinkle with red pepper flakes.
Black Barley with Mushroom Broth
Black Barley with Mushroom Broth
4 Servings
Ingredients
1 cup black barley
12 crimini or white button mushrooms, stems and caps separated
4 bay leaves
1 tablespoon kosher salt, plus more
4 large eggs
1 small red or watermelon radish, trimmed, thinly sliced
¼ cup kimchi, thinly sliced
Small cilantro sprigs and olive oil (for serving)
Directions
Place barley in a medium bowl and add 3 cups cold water to cover. Cover and chill at least 12 hours.
Drain barley, reserving soaking liquid. Bring barley, mushroom stems, bay leaves, and 5 cups water to a boil in a large saucepan. Add 1 Tbsp. salt, then reduce heat and simmer very gently, stirring occasionally, until barley is tender and liquid is almost completely evaporated, 80–90 minutes. Drain and transfer to a rimmed baking sheet to cool. Pluck out mushroom stems and bay leaves and discard.
While the barley is cooking, bring a medium saucepan of water to a boil and gently lower eggs into boiling water. Cook 6 minutes; transfer eggs to a bowl of ice water with a slotted spoon and let cool. Carefully peel; set aside.
Thinly slice mushroom caps and place half in a medium saucepan with reserved barley soaking liquid. Bring to a boil, then simmer until soaking liquid has taken on mushroom flavor, 10–12 minutes. Season with salt. Strain through a fine-mesh sieve into a medium bowl.
Divide barley among bowls. Top with radish and remaining sliced mushrooms. Cut eggs in half lengthwise and tuck into barley, yolk sides up. Nestle kimchi next to eggs. Pour mushroom broth over, dividing evenly. Garnish with cilantro and drizzle with oil.
Do Ahead: Barley can be soaked 1 day ahead. Keep chilled.