For the soy eggs:
45ml soy sauce
For the ramen broth:
2 tbsp sunflower oil
35g smoked bacon rashers
1 garlic clove
1l chicken stock
1 tsp miso paste
2 tbsp marinade from the soy eggs
300g fresh ramen noodles or 150g dried somen noodles
For the toppings:
Leftover Xmas turkey
Leftover Xmas veg (f.ex. Brussels sprouts, pumpkin, carrots, parsnips)
1 spring onion, sliced
2 leaves of nori (optional)
Boil the egg for exactly 6.40 minutes. Drain under a running tap to cool. Peel and put in a small glass. Mix the soy sauce and the mirin and pour over the egg. Leave the egg to marinade for at least 30 minutes (the longer the better).
For the ramen broth: Peel and finely slice the onions. Put the oil in a heavy-bottomed saucepan and fry the onions on a medium heat for about 20 minutes until dark, caramelized and super soft.
Meanwhile, finely chop the bacon. Peel and crush the garlic.
Once the onions are super soft, add the bacon and fry with the onions for 4 minutes until browned. Add the crushed garlic and fry for another minute.
Add a bit of the chicken broth and scrape the bottom so the brown bits come loose. Add the remaining stock, miso paste and chili flakes and bring to the boil. Gently simmer the broth for 10 minutes. Strain the broth though a sieve and discard the solid ingredients. Put back in the saucepan, add some soy marinade from the eggs to taste and keep warm.
Boil the noodles according to package instructions and drain.
Distribute the broth between 2 bowls. Add a portion of noodles and top with halved soy eggs, leftover turkey, vegetables, spring onion, kimchi and nori and serve immediately.
*you can add these to a meat stew for extra flavour or use them in a meat sauce.