Ramen with ham and marinated egg

For the ramen concentrate mix soy sauce, dried tomatoes and mushrooms overnight and leave overnight. 

Peel and finely chop the garlic. Wash the leek and cut into fine rings. 

Peel ginger, cut into slices, bring to the boil with garlic, leek, instant meat stock, sugar, pepper and soy sauce mixture.

Remove Ramen concentrate from the stove, let it cool down and pour through a fine sieve.

For the marinated eggs, boil and peel the eggs as desired. Bring the chicken stock, soy sauce and sugar to the boil, place them in a freezer bag with the eggs, squeeze out the air and marinate for 1-2 hours.

Cook the noodles for the ramen soup according to the packet instructions. Put 3 ½-4 tbsp of Ramen Concentrate into four Donburi bowls and pour 350 ml of hot stock into each bowl. Drain the noodles well and add to the soup. 

Cut spring onion into fine rings and wash. Halve eggs. Add ham with the marinated eggs and fried onions to the soup and garnish with spring onions and nori leaves. If desired, sprinkle with pepper and serve.